Kongunadu Cucumber Juice Recipe - Spicy & Tonji Eggplant Juice
A vegetarian South Indian Recipes recipe with small brinjal (baingan / eggplant), tomato - finely chopped, tamarind water. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves, for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - (adjust according to the heat of the chilli)(2)cloves garlic(4)whole black peppercorns(1 teaspoon)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(4)mustard seeds(1 teaspoon)dry red chilli - cut it into smaller(1 pieces)curry leaves - tear them roughly(5) - 2
Cut the crown of the baby brinjals and slit cutting just half way through the brinjals
small brinjal (baingan / eggplant)(10) - 3
Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt
small brinjal (baingan / eggplant)(10)tomato - finely chopped(1)tamarind water(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 4
Cook this until the brinjals have softened
small brinjal (baingan / eggplant)(10) - 5
Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste
small brinjal (baingan / eggplant)(10)tamarind water(1/2 cup)salt - to taste - 6
Bring the Kathirikai Rasam to a brisk boil
- 7
Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up
dry red chillies - (adjust according to the heat of the chilli)(2) - 8
At this stage turn off the heat
dry red chillies - (adjust according to the heat of the chilli)(2) - 9
To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - (adjust according to the heat of the chilli)(2)teaspoons ghee(2)mustard seeds(1 teaspoon) - 10
Add the red chili, curry leaves and asafoetida and keep it going for a few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(4)curry leaves - tear them roughly(5)pinch asafoetida (hing)(1) - 11
Pour the seasoning into the Kathirikai Rasam and serve
dry red chilli - cut it into smaller(1 pieces) - 12
Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry
small brinjal (baingan / eggplant)(10)sprig curry leaves(1)teaspoons ghee(2)curry leaves - tear them roughly(5)
Rate this recipe
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Kongunadu Cucumber Juice Recipe - Spicy & Tonji Eggplant Juice
A vegetarian South Indian Recipes recipe with small brinjal (baingan / eggplant), tomato - finely chopped, tamarind water. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
12 steps- 1
To begin making the Kongunadu Kathirikai Rasam Recipe, soak the coriander seeds, tuvar dal, cumin seeds, dry red chillies, garlic pods, peppercorns, curry leaves, coriander leaves, for 30 minutes and then transfer to a mixer jar and grind them to a fine paste in a mixer grinder
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - (adjust according to the heat of the chilli)(2)cloves garlic(4)whole black peppercorns(1 teaspoon)sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(4)mustard seeds(1 teaspoon)dry red chilli - cut it into smaller(1 pieces)curry leaves - tear them roughly(5) - 2
Cut the crown of the baby brinjals and slit cutting just half way through the brinjals
small brinjal (baingan / eggplant)(10) - 3
Place the tamarind water in the sauce pan along with the slit brinjals, tomatoes, turmeric powder and salt
small brinjal (baingan / eggplant)(10)tomato - finely chopped(1)tamarind water(1/2 cup)turmeric powder (haldi)(1/4 teaspoon)salt - to taste - 4
Cook this until the brinjals have softened
small brinjal (baingan / eggplant)(10) - 5
Once the brinjals have softened, add the freshly ground rasam masala, 2 more additional cups of water and salt to taste
small brinjal (baingan / eggplant)(10)tamarind water(1/2 cup)salt - to taste - 6
Bring the Kathirikai Rasam to a brisk boil
- 7
Once it comes to a brisk boil, turn the heat to low and simmer the rasam for about 10 minutes until you notice it starts to froth up
dry red chillies - (adjust according to the heat of the chilli)(2) - 8
At this stage turn off the heat
dry red chillies - (adjust according to the heat of the chilli)(2) - 9
To Season The RasamHeat ghee in skillet or tadka pan on medium heat; add the mustard seeds and allow to to crackle
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - (adjust according to the heat of the chilli)(2)teaspoons ghee(2)mustard seeds(1 teaspoon) - 10
Add the red chili, curry leaves and asafoetida and keep it going for a few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(4)curry leaves - tear them roughly(5)pinch asafoetida (hing)(1) - 11
Pour the seasoning into the Kathirikai Rasam and serve
dry red chilli - cut it into smaller(1 pieces) - 12
Serve the Kongunadu Brinjal Rasam along with steamed rice topped with ghee and a poriyal like Beetroot Curry
small brinjal (baingan / eggplant)(10)sprig curry leaves(1)teaspoons ghee(2)curry leaves - tear them roughly(5)
Rate this recipe
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