Kathirikai (Brinjal) Kadalai Kootu

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

Kathirikai (Brinjal) Kadalai Kootu

Recipe by S Kamala
Course: KootuCuisine: Tamil, IndianDifficulty: Easy
Servings

4

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 Nos

  • Boiled Pea Nut – 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

  • Oil – 2 teaspoons

  • Mustard – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Asafoetida – 1/4 teaspoon

  • Curry Leaves – few

  • Salt – 1/2 teaspoon or as per taste

Directions

  • Cook green gram dhal along with a pinch of turmeric powder till it is soft.
  • Cut the brinjal into small pieces and put in water.
  • Chop onion and tomato into small pieces.
  • In a kadai, put the oil and when it is hot add mustard. When it starts pop up, add urad dhal and asafoetida.
  • Add chopped onion and curry leaves and fry for a while.
  • Add tomato and fry for few seconds.
  • Add brinjal pieces along with sambar powder, turmeric powder and salt.
  • Mix well and add enough water just to cover the vegetable.
  • Add cooked pea nut also and close with a lid.
  • Cook till the vegetable is soft.
  • Finally add the cooked dhal and give a nice mix and allow to boil for one or two seconds and remove.

Notes

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

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