Brinjal Puzhi Kootu

Brinjal puzhi kootu is a traditional South Indian dish made with eggplant, lentils, and a variety of spices. It is typically served with steamed rice or roti for a wholesome and satisfying meal. The combination of creamy lentils and soft eggplant cooked in a flavorful spice blend makes this dish a favorite among many. Give this brinjal puzhi kootu recipe a try for a taste of authentic South Indian cuisine.

Brinjal Puzhi Kootu

Recipe by S Kamala
Course: SidesCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Indulge in the flavors of South India with this traditional brinjal puzhi kootu recipe. Creamy lentils and soft eggplant cooked with spices for a delicious meal.

Ingredients

  • Brinjal – 4 (Medium size)

  • Thuvar dhal – ½ cup

  • Tamarind – Big Gooseberry size

  • Big Onion – 1 (Medium size)

  • Tomato – 1

  • Garlic flakes – 4 (optional)

  • Sambar Powder – 2 teaspoons

  • Turmeric Powder – ¼ teaspoon

  • Salt – 1 teaspoon or as per taste

  • For seasoning
  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad dhal – 1 teaspoon

  • Jeera – ½ teaspoon

  • Fenugreek seeds – ½ teaspoon

  • Asafoetida powder – a pinch

  • Curry leaves – few

  • Green Chillies – 2

Directions

  • Pressure cook thuvar dhal along with a pinch of turmeric powder till soft.
  • Chop onion and tomato finely. Cut the brinjals into medium size pieces and put it in water.
  • Soak tamarind in little water and squeeze out thick juice. It should be one to two tablespoon juice.
  • In a kadai put the oil and when it is hot add mustard. When it splutters, add urad dhal, jeera, asafetida powder, curry leaves, garlic flakes chopped finely, green chillies slit lengthwise and fry just for a second. Add chopped onion and fry till it becomes transparent. Then add tomato pieces and fry till it mashes well. Add sambar powder, turmeric powder, salt and stir well. Add brinjal pieces and mix well. Add enough water just to cover the vegetable. Stir well and cover with a lid. Cook on medium flame for two to three minutes or till the brinjal is soft. Add cooked dhal and stir well. Allow to boil. Then add tamarind juice and mix well. Close with lid and cook on low flame for two to three minutes.

Notes

  • Garlic can be added in seasoning or you can cook garlic along with dhal. If you do not like garlic, you can omit the same. This kootu can be taken mixed with hot rice along with fried appalam / vadavam.
  • You can also prepare the above kootu using Broad Beans (Avaraikai). You can use thurvar dhal or green gram dhal.

4 Comments

  1. ronald selladurai

    YOU ARE THE BEST
    VALGA TAMIL

  2. Really a brilliant brialliant cookery website…thank you maam…for sharing with us. I didn’t know u could do so much with brinjal.

    Once again…thank you…

  3. Hi please let us know when should we add fenugreek.

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