Brinjal kootu is a simple Tamil Brahmin style side dish made with brinjals and dal. It can be had as a side dish for rice or it can be enjoyed mixed with rice, topped with a tsp of ghee. Many ask me for low fat recipes, I always tell them that most of Padhuskitchen recipes are low in fat. I have used just a tsp of oil to make this delicious brinjal kootu. Today we will learn how to make Brinjal kootu (Tamil Brahmin style – no onion – no garlic) recipe following this easy recipe with step wise pictures.
|Kathirikai Kootu-Vallarai Thuvaiyal-Kuthiraiwali
Chop brinjal into half lengthwise, then cut each half into 3 pieces lengthwise and then each piece into 3 pieces. You may refer the picture below to see how the brinjal is chopped. Keep it in water until use to prevent discoloration.
Grind coconut, cumin seeds and rice flour to a smooth paste adding little water.
Was and soak brown channa/chick peas overnight or for 6-7 hours in water.
Pressure cook tur dal along with brown channa (You can keep brown channa in a small cup, add little water and salt to it and pressure cook along with dal).
In a heavy bottomed pan, add chopped brinjals (drain the water in which it was soaked), sambar powder, turmeric powder and salt needed.
Add a cup of water, mix well and cook covered stirring in between.
Once the brinjals are tender, add the ground coconut paste, cooked dal, cooked channa and 1/2 cup of water.
Cook on medium heat until the kootu thickens slightly. The consistency of the kootu should neither be too thick nor too thin.
Heat a tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal, hing, red chillies and curry leaves. When urad dal turns golden brown, pour the seasoning on top of the kootu.
Delicious brinjal kootu is ready to be served with rice or as a side dish for rice. My lunch, the other day was this simple kathirikai kootu, vallarai thogayal and millets – simple, healthy and delicious.
Meet you all with more interesting recipe and tips. Thank you for visiting Padhuskitchen.