Also Known As Brinjal Soup, Aubergine Soup, Egg Plant Soup, Vazhuthananga Rasam,
Kathirikkai Rasam, Vankaya Charu, Badanekayi Saaru, Badhanekayi Saru, Kathrikai Rasam, Baingan Rasam,
Ringna Tamarind Curry
Ingredients for making Brinjal Rasam
- Brinjal (Vazhuthanagha, Baingan) – 2 nos
- Tamarind Pulp (Puli, Imli) – 1 tbsp
- Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
- Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
- Peppercorns (Kurumulagu, Kaali Mirch Powder) – 5 nos
- Coriander Seeds (Malli Podi, Sukha Dhania Powder) – 1 tsp
- Garlic (Veluthulli, Lahsun) – 3 to 4 cloves (Optional)
- Split Bengal Gram (Pottu Kadala, Channa Dal) – 2 tsp
- Tomatoes (Thakaali, Tamatar), quatered – 1 no
- Salt to taste
- Asafoetida (Kayam, Heeng) – A pinch
- Curry Leaves (Karriveppila, Kadi Patta) – 1 stalk
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos
- Cumin Seeds (Jeeragam, Jeera) – 1 tsp
- Oil or Ghee – 1 tsp
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp
Steps for making Brinjal Rasam
- Pressure cook red gram with water and pinch of turmeric powder until 2 to 3 whistles. Keep it aside.
- Heat oil or ghee in a pan; fry peppercorns, coriander Seeds, bengal gram, crushed garlic and half of the dry red chillies until the spices emit an aroma. Turn off the stove, and allow the spices to cool. Then grind them into a paste. Keep it aside.
- Select very tender brinjal (small variety). Wash the brinjals and slit them into four. Heat oil in a pan and scald them well.
- Now add the tamarind pulp with 2 cups of water. Mix well.
- Take a vessel and add the above-prepared tamarind water, cooked brinjal, salt, asafoetida, and chopped tomatoes. Close the vessel and bring to a boil.
- Add the above-prepared paste and the cooked red grams to the boiled Tamarind water; allow it to boil for a few more seconds.
- To make the seasoning, heat oil or ghee in a pan and pop the mustard seeds and cumin seeds. Now add the remaining broken dry red chillies and curry leaves. Saute well and transfer this mixture to the Rasam.
- Garnish the Rasam with chopped coriander leaves.
- Brinjal Rasam is now ready to serve with rice.