Kathirikai Kootu | Brinjal kootu

Kathirikai Kootu | Brinjal kootu | kootu recipe | south indian dal variety | kathirika kootu with karuvadam | palakottai kootu | palakotta kathirikai kootu with step-by-step pictures and video recipe. Check out the Kathirikai Kootu recipe and if you like the video pls SUBSCRIBE to my channel.

Kathirikai Kootu | Brinjal kootu is an easy,  protein-rich, tasty, and healthy kootu variety. Quick pressure cooker kootu is perfect for a weekday meal.

Jump to:

• • • • • Dal for kootu
        • combo for kootu
        • Ingredients
        • Recipe with step by step pictures
        • Kathirika kootu Video recipe

 

WHAT KIND OF DAL SHOULD I USE FOR brinjal paruppu kootu?

Traditionally Iyer style brinjal kootu is prepared with kadala paruppu and it is often called as kathirikai kadalai paruppu kootu | brinjal kadala paruppu kootu | brinjal chana dal. In our home, I prefer using a combination of toor dal and chana dal. You can use moong dal like my other kootu varieties.

Why karuvadam for kootu?

lentil-based Karu vadam is often used for karudam puli kuzhambu. It is also a great addition for brinjal kootu. You can skip it if you don't have it

Kathirikai palakootai kootu

dried jackfruit seed adds a flavor to brinjal-based kootu. It also makes kootu healthy. Palakottai kootu with brinjal is a popular Tamil brahmin-style recipe.

why tamarind for kathirika kootu?

Tamarind goes well with brinjal-based recipes so I would recommend tamarind for kathirikai puli kootu | brinjal pulippu kootu. Always remove seed and fiber, then use tamarind. You can also use tamarind paste instead of tamarind.

CAN I SKIP ASOFEOTIDA?

Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can adjust the Asofeotida quantity according to your choice.

WHAT IS THE BEST COMBO FOR kathirikaai KOOTU?

It tastes best as a rice accompaniment when paired with potato roast, and raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, and rasam variety.

CAN I USE ANY OTHER OIL for eggplant dal?

I always prefer coconut oil for coconut-based recipes and sesame oil for tamarind-based recipes. you can use the oil of your choice.

Can I make one-pot kathirikai kootu?

I wouldn’t recommend that as there is a high chance of palakottai or dal not getting cooked. Since different ingredients cook at different times always use separators for cooking dal, brinjal, and palakottai.

CAN I INCREASE red CHILLI?

 Adjust the spicy according to your taste. 

SHOULD I ADD SUGAR/JAGGERY TO THE brinjal paruppu KOOTU?

No, it is optional, you can skip it

For the Brinjal kootu video recipe in Tamil

Kootu recipes in TMF

Kuzhambu recipes in TMF

Pressure cooker based recipes in TMF

BRINJAL RECIPES IN TMF

Ingredients

Pressure cook dal

1/4 cup toor dal

1/8 teaspoon turmeric powder 

1/4 cup chana dal

1/8 teaspoon sesame oil

1 cup + 1/4 cup of water 

pressure cook brinjal

5 big brinjal

required salt

1 teaspoon tamarind 

1/4 teaspoon turmeric powder

pressure cook palakottai 

7 dried palakottai | jackfruit seed, peeled

enough water

to grind

1/4 cup coconut 

red chilli according to your taste

1/4 teaspoon pepper

1/2 teaspoon cumin seeds

to temper

5 karuvadam

1 tablespoon coconut oil 

1/4 teaspoon mustard seeds

1/2 tablespoon urad dal

curry leaves few

asafoetida generous pinch

Kootu

required salt

2 tablespoon roasted peanuts

water

pinch of jaggery

Asafoetida

Coriander leaves few

How to make kathirika kootu with step by step pictures

Pressure cook dal

• Firstly wash toor dal and chana dal with enough water

• Add water, turmeric powder, and sesame oil and soak for 30 minutes

• Pressure cook for 5 whistles 

pressure cook brinjal

• Add brinjal, turmeric powder required salt, and tamarind to a separator and cook for 5 whistles 

pressure cook palakottai 

• peel the jackfruit

• Add enough water and pressure cook for 8 whistles 

To grind 

• Add coconut, red chilli, pepper, cumin seeds, and little water and grind into a smooth mixture; keep aside

kootu

• Add coconut oil to a wide vessel  and turn on the stove to medium flame

• When oil turns hot add karuvadam and roast till they turn golden brown

• Add mustard seeds, urad dal, and curry leaves;  let them splutter

 

• Furthermore, add asafoetida and mix well

 

• Turn off the stove. Transfer and keep aside

• Add cooked brinjal, ground mixture, jaggery, and water;  mix well and cook for 10-12 minutes till raw smell goes

• Furthermore add cooked dal, cooked palakottai, water, peanuts, coriander leaves, and Asafoetida; mix well and cook for 4 minutes

 

• check salt and add if required

• Add sesame oil and tempering; cook for 3 minutes and turn off the stove