Authentic Rasavangi Recipe- Ash Gourd, Dal & Tamarind Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Rasavangi Recipe – Ash Gourd, Dal & Tamarind Curry

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Rasavangi. It’s a wonderfully comforting and flavorful curry from the Konkani cuisine, and honestly, it’s a bit of a hidden gem. I first made this for my family during a monsoon weekend, and it was an instant hit! The combination of ash gourd, lentils, and a tangy tamarind broth is just… magical. Let’s get cooking!

Why You’ll Love This Recipe

Rasavangi isn’t your typical everyday curry. It’s a beautiful balance of sweet, sour, and spicy, with a unique texture that’s both comforting and refreshing. It’s a dish that truly showcases the depth of Indian flavors, and it’s surprisingly easy to make once you get the hang of it. Plus, it’s packed with goodness from the ash gourd and lentils!

Ingredients

Here’s what you’ll need to create this delicious Rasavangi:

• 2-3 cups Ash gourd, diced
• 2 tbsp Moong dal
• 2 tbsp Chana dal
• ?? tsp Turmeric powder (about 1/2 tsp)
• 1 Sprig curry leaves
• 1 tsp Tamarind
• ?? tsp Fenugreek seeds (about 1 tsp)
• 1 tbsp Chana dal (for roasting)
• 1 tbsp Dry coriander seeds
• 4 Red chillies
• ?? tsp Asafetida (a pinch, about 1/4 tsp)
• ?? cup Grated coconut (about 1 cup)
• ?? tsp Mustard seeds (about 1 tsp)
• 1 tsp Urad dal (for tempering)
• 2 tsp Coconut oil

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Rasavangi.

Ash Gourd: Varieties & Selection
Ash gourd (also known as winter melon or petha) is the star of the show. Look for one that feels heavy for its size, with a smooth, firm rind. There are different varieties, but any will work well.

Moong Dal & Chana Dal: The Protein Base
We’re using a combination of moong dal (yellow split lentils) and chana dal (split chickpeas) for a lovely texture and flavor. They cook quickly and add a nice protein boost.

Tamarind: The Sour Element – Regional Variations
Tamarind is key to that signature Rasavangi tang. The sourness level can vary depending on the tamarind, so adjust to your taste. Some people prefer a more pronounced tang, while others like it milder.

Unique Spice Blend: Fenugreek, Asafetida & More
The spice blend is what makes this curry truly special. Fenugreek seeds add a subtle bitterness, while asafetida (hing) lends a unique savory note. Don’t skip these!

Coconut: Fresh vs. Dried – Which to Use?
Freshly grated coconut is best, if you can get it. But unsweetened desiccated coconut works perfectly well too.

Coconut Oil: The Traditional Fat
Coconut oil is the traditional fat used in Konkani cooking, and it really complements the other flavors. It adds a lovely aroma and subtle sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the dals going. Pressure cook the moong dal and chana dal with 1 cup of water, and place the tamarind in a small bowl immersed in the dal mixture. Pressure cook for 3-4 whistles.
2. While the dal is cooking, let’s tackle the tamarind. Extract thick tamarind pulp using minimal water – about ½ cup max should do the trick.
3. Next, peel and dice the ash gourd into cubes. Cook it in water with turmeric powder, a sprig of curry leaves, and a pinch of salt until it’s tender, but not mushy. We want it to hold its shape!
4. Once the ash gourd is cooked, add the cooked dal and tamarind extract to the pot. Give it a good stir.
5. Now for the magic – the spice blend! Roast the fenugreek seeds, asafetida, red chillies, chana dal (for roasting), and coriander seeds in a little coconut oil until they turn golden brown and fragrant. Add the grated coconut and roast until it’s lightly browned.
6. Let the roasted spices cool slightly, then grind them to a coarse powder. Blend this powder with a little water to form a smooth paste.
7. Add the ground spice paste to the ash gourd-dal mixture. Bring everything to a gentle boil and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
8. Finally, let’s temper it! Heat a little coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add urad dal and curry leaves. Once the urad dal turns golden brown, pour this tempering over the Rasavangi. Drizzle with a little extra coconut oil for richness.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Rasavangi:

Achieving the Right Consistency
You want the Rasavangi to be slightly thick, but not like a paste. Adjust the amount of water you add to the spice paste to get the desired consistency.

Preventing Ash Gourd from Becoming Mushy
Don’t overcook the ash gourd! It should be tender, but still hold its shape.

Balancing the Sweet, Sour & Spicy Flavors
Taste as you go and adjust the tamarind and red chillies to your liking.

Roasting Spices for Maximum Flavor
Roasting the spices is crucial. It unlocks their aroma and adds depth to the curry. Don’t rush this step!

Variations

Want to switch things up? Here are a few ideas:

Vegan Rasavangi
This recipe is naturally vegan!

Gluten-Free Rasavangi
It’s also naturally gluten-free.

Spice Level Adjustment: Mild to Hot
Adjust the number of red chillies to control the spice level. I usually use 4 for a medium spice, but you can reduce it to 2 for a milder version, or add more for extra heat.

Festival Adaptations: Serving Rasavangi During Special Occasions
My grandmother always made this during Ganesh Chaturthi. It’s considered an auspicious dish!

Using Different Dals
While moong and chana dal are traditional, you can experiment with toor dal (split pigeon peas) for a slightly different flavor.

Serving Suggestions

Rasavangi is delicious served with steamed rice and a side of papadums. It also pairs well with roti or paratha. A simple vegetable side dish, like a stir-fried beans or spinach, completes the meal.

Storage Instructions

Leftover Rasavangi can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can gently reheat it on the stovetop or in the microwave.

FAQs

What is Rasavangi and where does it originate from?
Rasavangi is a traditional Konkani curry, originating from the coastal region of Karnataka and Goa in India. It’s known for its unique blend of flavors and textures.

Can I use a different gourd if ash gourd is unavailable?
While ash gourd is traditional, you can substitute it with bottle gourd (lauki) or even pumpkin in a pinch. The flavor will be slightly different, but still delicious.

How can I adjust the sourness of the Rasavangi?
Adjust the amount of tamarind pulp you use. Start with less and add more to taste. You can also add a squeeze of lemon juice for extra tang.

What is the purpose of roasting the spices?
Roasting the spices enhances their flavor and aroma, creating a more complex and delicious curry.

Can this be made in an Instant Pot?
Yes! You can use the Instant Pot to cook the dals. Just follow the same instructions, but reduce the cooking time to about 8-10 minutes on high pressure, followed by a natural pressure release.