Description
Rasavangi is a dish mainly made with Brinjals, but i tried out with white pumpkin today. And voila taste wasnt tht bad!! try it out for urself and let me know…..| Ingredients | |
|---|---|
| 2 cup | White pumpkin chopped |
| ¼ cup | Toor dal |
| ¼ cup | Tamarind (lime size)(extract the pulp) |
| 2 T | Chana dal |
| Salt to taste | |
| pinch | Hing |
| ½ tsp | Haldi |
| 1½ tsp | Rasam powder |
| 1 tsp | Jaggery |
| 2 tsp | Dhaniya seeds |
| 2 tsp | Coconut (grated) |
| 4 | Dry red chili |
| ¼ tsp | Raw rice |
| 2 stks | Curry leaves |
| ½ tsp | Mustard |
| 2 T | Til oil |
Instructions
Cook the toor dal and keep aside.
For the Masala:
Heat 1 tsp oil and fry dhaniya, red chillies, raw rice till brown. Add coconut, switch off flame and keep aside. Cool and grind to paste. Take remaining oil, fry chana dal till brown and keep aside. Heat the remaining oil again, add mustard, curry leaves nd after it splutters, add pumpkin and saute. Add salt, hing, haldi, imli extract, rasam powder, fried chana dal and cook till soft. Add masala paste, cooked dal, jaggery and little water and boil. Serve hot with white rice.
Comments
6 responses to “White Pumpkin Rasavangi”
ya sailaja u can try it out with yellow pumpkin too…
If I don’t have have rasam powder ready made is there any other alternative
rajiselva
dear raji,
u can either make rasam powder at home or try it with instant rasam powder made by grinding pepper and jeera together
thanks shalini for your prompt reply
Can I make this with yellow pumpkin
I made it yesterday and it came out really good.My husband liked it very much.Thanks for posting it.