This Kootu can be taken mixed with steamed rice. It can also be served as side dish for spicy Kuzhambu.
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Kathirikai (Brinjal) Kadalai Kootu
Course: KootuCuisine: Tamil, IndianDifficulty: Easy
Servings
6
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 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 and 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 put in 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, put 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.
Notes
- You can use any variety of brinjal. I have used green and violet colour small 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.