Kathirikai Kadalai Kootu

Kathirikai Kadalai Kootu is a dish rich in flavors from South India. The fusion of brinjal and peanuts creates a unique taste profile. Additionally, the green gram dal adds a velvety texture to the dish. The blend of spices used in this recipe enhances the overall taste experience. Overall, Kathirikai Kadalai Kootu offers a delightful culinary journey with its diverse flavors and textures.

Kathirikai Kadalai Kootu: A Nutritious Delight

Start by soaking and pressure-cooking raw peanuts with a pinch of salt. Cook green gram dal separately with turmeric until soft. Prepare brinjal by cutting it into small pieces and soaking them in water. Chop onion and tomato into small pieces. In a thick-bottomed vessel, cook the brinjal with sambar powder, turmeric powder, and salt. Add just enough water to cover. Once the brinjal softens, add chopped tomatoes and cook further.

Incorporate the cooked dal and peanuts, mixing thoroughly and allowing the flavors to meld. Enhance the dish with Kootu Podi and stir well. For the seasoning, heat oil in a tadka ladle. Add mustard seeds and wait until they pop. Next, add urad dal, cumin, and asafoetida. Add chopped onion and curry leaves, frying briefly before mixing into the Kootu. Serve hot, savoring the harmonious blend of spices and textures.

This Kathirikai Kadalai Kootu can be taken mixed with steamed rice. It can also be served as side dish for spicy Kuzhambu.

Kootu Podi Recipe

Recipe

Kathirikai (Brinjal) Kadalai Kootu

Recipe by S Kamala

Course: KootuCuisine: Tamil, IndianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

This Kootu can be taken mixed with steamed rice. It can also be served as side dish for spicy Kuzhambu.

Ingredients

• Brinjal – 4 to 5 Nos

• Raw Peanut – 1/2 cup

• Green Gram Dhal – 1/2 cup

• Onion chopped – 2 tablespoons

• Tomato (small size) – 1 No

• Sambar Powder – 1 teaspoon

• Turmeric powder – 1/4 teaspoon

• Kootu Podi – 1 teaspoon

• Oil – 2 teaspoons

• Mustard – 1/2 teaspoon

• Urad dhal – 1 teaspoon

• Jeeragam (Cumin) – 1/2 teaspoon

• Asafoetida Powder – 1/4 teaspoon

• Curry Leaves – few

• Salt – 1 teaspoon or as per taste

Directions

• Soak the raw peanut in water for about an hour. Then pressure cook it along with a pinch of salt for 3 to 4 whistles.
• Cook green gram dal along with a pinch of turmeric powder till it is soft.
• Cut the brinjal into small pieces and place them in a bowl of water.
• Chop onion and tomato into small pieces.
• In a thick bottomed vessel, put the brinjal pieces and add sambar powder, turmeric powder and salt. Add water just to cover the vegetable. Close with a lid and cook for few minutes.
• Then add the chopped tomato, mix well and allow to cook till the vegetable is soft.
• Add the cooked dal and peanuts, mix well and allow to cook for few more minutes.
• Add Kootu Podi and stir well.
• In a Tadka ladle, add the oil and when it is hot add mustard. When it starts pop up, add urad dal, cumin and asafoetida powder.
• Add chopped onion and curry leaves and fry for a while.
• Add this seasoning to the Kootu, mix well and remove.

Recipe Video

Notes

• You can use any variety of brinjal. I have used green and violet colour small variety.
• Adding peanut to the kootu will enrich the nutrient value and also improve the taste.
• Instead of peanut, any cooked gram like green gram, Kondai kadalai or karamani can be added.