Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Kathirikai Kootu | Brinjal kootu

    May 25, 2022 By Vidya Srinivasan Leave a Comment

    81 shares
    Jump to Recipe Jump to Video Print Recipe

    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

    Kathirikai kootu

    south indian kootu recipe
    5 from 2 votes
    Print Pin Comment

    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

    Instructions

    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 jackfruit

    • 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

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Soaking dal is optional 
    2. Always cut brinjal into big pieces as it gives good texture for the kootu
    3. you can skip karuvadam and palakottai
    4. Adjust chili according to your spice
    5. Kootu thickens over time so adjust water accordingly
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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

     

    « Oats banana pancake | Banana oat pancake
    Soya chunks biryani | Meal maker biryani »

    Categories

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.