Coriander (Kothamalli in Tamil) leaves are used in Indian cooking very often. Coriander leaves are used in Chutney, Thuvayal, Thokku and for garnishing dishes. Rasavangi is mostly prepared with drumstick or brinjal (eggplant). Rasavangi is a dish in which freshly ground spices are used and tastes nice.
Here I have prepared Rasavangi with coriander leaves.
Cooking time: 25 minutes approximately
- Coriander leaves chopped – 2 cups
- Toor dal or red gram – ½ cup
- Turmeric powder – ¼ tea spoon
- Asafetida powder – 2 pinches
- Salt – as per taste
- Tamarind (soaked and squeezed) – small lemon size (adjust as per your taste)
- Dry roast and powder
- Coriander powder – 1 table spoon
- Bengal gram – 1 table spoon
- Red chilli – 4 no
- Dry roast
- Coconut grated – 2 table spoon
- For seasoning
- Mustard – ½ tea spoon
- Urad dal or split black gram – ½ tea spoon
- Curry leaves – few
- Oil – 1 tea spoon
- Dry roast the items given and powder it; dry roast grated coconut.
- Boil toor dal well and keep aside; in a pan take tamarind water; add turmeric powder, salt, asafetida, some curry leaves and mix well; now add coriander leaves in this tamarind water and boil till the coriander leaves are soft and cooked.
- Add boiled toor dal, bring to boil and cook for 2 minutes; keep the flame low and add slowly the ground dry powder, half of roasted coconut (keep the remaining half for garnishing); adjust salt and consistency as per your need.
- Mix well to avoid lumps; let it boil for few more seconds.
- Remove and give seasoning.
- Garnish with remaining coconut. Serve this very aromatic curry hot with rice, snacks.
- Add tender stems of coriander also in the curry as tender stems give more flavor and good dietary fiber.