Authentic Udupi-Style Rasvangi Recipe | Rasvangi Recipe
Authentic Udupi-Style Rasvangi Recipe Rasvangi is a traditional Udupi-style curry, perfectly paired with hot ghee rice. This authentic recipe is onion- and garlic-free, made with the finest white long brinjals, and slow-cooked to enhance its rich flavors. Follow this step-by-step guide to recreate this flavorful dish at home.
Enjoy this authentic Udupi delicacy with your family!

Tips
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Use only white long or round brinjals for an authentic taste.
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Slow cooking on medium-low flame enhances the flavor and texture of the curry.
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Husked urad dal in the spice paste adds a unique nutty flavor; if unavailable, substitute with white urad dal.
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Adding a small piece of cinnamon to the spice paste balances the flavor without overpowering it.
5.Sprinkle water on the brinjals while cooking to keep them soft and avoid burning.
Authentic Udupi-Style Rasvangi Recipe | Rasvangi Recipe - Recipe Video
Authentic Udupi-Style Rasvangi Recipe | Rasvangi Recipe
Ingredients
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For the Brinjals:
- 350 gms White Long Brinjals or White Round Brinjals ((do not use blue brinjals))
- Water (to soak the brinjals)
- Salt (as needed)
- 1/4 tsp Turmeric powder
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For the Spice Paste:
- 1 inch Cinnamon Stick
- 1 tbsp Chana Dal
- 1.5 tbsp Husked Urad Dal (or white urad dal if unavailable)
- 1/4 tsp Fenugreek Seeds
- 1.5 tbsp Coriander Seeds
- 8-10 Dry Red Chillies
- 1/4 cup Fresh Coconut (grated)
- 1/8 tsp Hing (Asafoetida)
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For the Curry:
- 3 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 Dry Red Chilli
- 2 sprigs Curry Leaves
- Salt (as needed)
- Tamarind (lemon-sized)
- 1.5-2 tbsp Jaggery
- 1/4 tsp Turmeric Powder
- 1-1.25 cups Water
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For Garnishing:
- Coriander Leaves (Chopped)
Instructions
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Preparing the Brinjals:
1). Wash and slit the white long brinjals lengthwise (or use white round brinjals).
2). Soak the brinjals in water with a pinch of salt and 1/4 tsp turmeric to prevent discoloration.
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Making the Spice Paste:
1). Heat a pan on low flame. Dry roast the following ingredients until fragrant: cinnamon stick, chana dal, husked urad dal, fenugreek seeds, coriander seeds, and dry red chillies.
2). Add 1/4 cup of fresh coconut and roast for an additional 2-3 minutes.
3). Transfer the roasted ingredients to a mixer jar. Add hing (asafoetida) and grind into a semi-coarse paste using a little water. Do not make it too smooth.
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Cooking the Brinjals:
1). Heat 3 tbsp of oil in a pan. Add mustard seeds and let them splutter.
2). Add one dry red chilli and sauté for a few seconds.
3). Add the chopped brinjals and salt and curry leaves. Sauté well and cook on medium flame until the brinjals are 80% cooked (approximately 15–17 minutes). Sprinkle a little water occasionally to soften the brinjals and prevent burning.
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Preparing the Curry:
1). Extract 1.5 cups of tamarind juice from the soaked tamarind.
2). Add the tamarind extract, jaggery, and 1/4 tsp turmeric powder to the brinjals. Mix well and let it simmer for 3-4 minutes.
3). Add the prepared spice paste and 1-1.25 cups of water. Stir to combine.
4). Cook the curry on medium-low flame for 15-18 minutes, allowing the flavours to meld beautifully. Stir occasionally to prevent sticking.
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Final Touch:
1). Once the curry is cooked, sprinkle freshly chopped coriander leaves over the top for added aroma and flavour.
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Serve:
1). Serve the aromatic and flavourful Rasvangi hot with steamed ghee rice. The combination of creamy brinjals, tamarind tang, and subtle spices will make this a crowd-pleaser.

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