Brinjal kootu is a simple Tamil Brahmin style side dish made with brinjals and dal. It can be had as a side dish for rice or it can be enjoyed mixed with rice, topped with a tsp of ghee. Many ask me for low fat recipes, I always tell them that most of Padhuskitchen recipes are low in fat. I have used just a tsp of oil to make this delicious brinjal kootu. Today we will learn how to make Brinjal kootu (Tamil Brahmin style – no onion – no garlic) recipe following this easy recipe with step wise pictures.
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| Kathirikai Kootu-Vallarai Thuvaiyal-Kuthiraiwali |
Brinjal Kootu-Kathirikai Kootu
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Side Dish for Rice
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish for Rice
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed
Brinjal – 300 grams or 3 cups
Tur dal – 1/3 cup
Black chick peas/kondai kadalai- 1/4 cup
Sambar powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt needed
For Grinding
Coconut – 1/4 cup grated
Rice flour – 1 tsp
Cumin seeds/jeera – 1 tsp
For the Seasoning
Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Hing – a generous pinch
Red Chilli – 1
Curry leaves – a sprig
Preparation
Chop brinjal into half lengthwise, then cut each half into 3 pieces lengthwise and then each piece into 3 pieces. You may refer the picture below to see how the brinjal is chopped. Keep it in water until use to prevent discoloration.
Grind coconut, cumin seeds and rice flour to a smooth paste adding little water.
Was and soak brown channa/chick peas overnight or for 6-7 hours in water.
Pressure cook tur dal along with brown channa (You can keep brown channa in a small cup, add little water and salt to it and pressure cook along with dal).
Method
In a heavy bottomed pan, add chopped brinjals (drain the water in which it was soaked), sambar powder, turmeric powder and salt needed.
Add a cup of water, mix well and cook covered stirring in between.
Once the brinjals are tender, add the ground coconut paste, cooked dal, cooked channa and 1/2 cup of water.
Cook on medium heat until the kootu thickens slightly. The consistency of the kootu should neither be too thick nor too thin.
Heat a tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal, hing, red chillies and curry leaves. When urad dal turns golden brown, pour the seasoning on top of the kootu.
Delicious brinjal kootu is ready to be served with rice or as a side dish for rice. My lunch, the other day was this simple kathirikai kootu, vallarai thogayal and millets – simple, healthy and delicious.
Meet you all with more interesting recipe and tips. Thank you for visiting Padhuskitchen.
Wow.i simply love this kondu. I can finish a large plate of rice if I have this beside.. Looks very tempting
Hi,
May I know the name of the pan you used in this recipe? The brand name will also help. I am looking for a similar one. Thanks.
I got it from IKEA London. Just search IKEA cookware series. You can get it online also. I do not know if it is available in amazon India.
Do you have to soak the black chickpeas before you pressure cook it?
Yes, you have to soak it overnight or for 6-7 hours.
Padhu,
what kind of brinjals have to be used for this?The long green type only or can the violet ones also be used for this?
You can use any brinjal variety.Both violet and green ones are good.
Today i made this curry for chapati without paruppu and kadalai.simply superb