White Pumpkin Rasavangi

Rasavangi, Pitlai belong to the Sambhar category as the preparation is very similar except using freshly ground spices to add to the taste and texture of the dish

Rasavangi is prepared like most pitlai recipes with an addition of roasted grated coconut to the dish. 
Tastes delicious and is a real wholesome treat!!!

Ingredients to serve 8 people

2 Cups of finely chopped white pumpkin
¼ Cup Lima Beans or Chickpeas (Optional)
¾ Cup Cooked toor dal
Small lime size Tamarind
1 Cup Hot water to soak the tamarind
3 Cups Luke warm water
1 Tbs. Sambhar powder
2 ½ Tsp. Salt

For the Masala

1 Tbs. Coriander Seeds
1 Tsp. Channa dal or Yellow Split Peas
1 Tsp. Urad dal
2-3 Red Chilli
¼ Cup Water
¼ Tsp. Turmeric Powder
1 Tbs of Freshly Grated Coconut

For Seasoning
2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Fenugreek Seeds
1-2 Small Red Chilli
Sprig Curry Leaves
¼ Cup of freshly grated coconut (slightly roasted)


Soak the chickpeas for about 3-4 hours with 1 cup of water.
Soak the tamarind in the cup of hot water separately for 10 minutes.
Pressure-cook the peas or cook the peas with water till it is tender and keep aside.
Heat the 2 teaspoons of oil in a pan and add the coriander seeds, channa dal, urad dal, red chillies, and asafoetida.
Fry it till the ‘dals’ turn golden brown.
Add the coconut and fry for a minute.
Grind this into a soft solid mixture by adding the quarter cup of water and keep aside.

In a pan, add the chopped white pumpkin and extract the juice from the tamarind by adding water little by little into the pan. Add the salt, turmeric powder, asafoetida and sambhar powder and cook for 7-8 minutes.
Add the cooked toor dal and cooked peas and mix it thoroughly.
Let it cook on slow fire for about 5 minutes.
Add the ground mixture and cook for a minute or two
Add the roasted grated coconut and it is ready to be served

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the fenugreek seeds and red chilli
When the fenugreek seeds turn golden brown pour it into the gravy and garnish it with the curry leaves.

Note: Eggplant is one of the vegetables that can be prepared in a similar manner