This Kootu can be taken mixed with steamed rice. It can also be served as side dish for spicy Kuzhambu.
Kathirikai (Brinjal) Kadalai Kootu
Course: KootuCuisine: Tamil, IndianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesThis 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.