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Kathirikai kootu

south indian kootu recipe
5 from 2 votes
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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

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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
 
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