Brinjal Puliyita kootu

Brinjal Puliyita kootu, a traditional stew variety which I like do more often in my kitchen. This yummy stew goes well with Thengai Araitha Kuzhambu. I alternate brinjal with raw banana or ladysfinger and all of them taste dainty especially with any coconut added kuzhambu. 

Brinjal Puliyita kootu
Brinjal Puliyita kootu

Preparation time10 mins
Cooking Time20 mins

Brinjal Puliyita kootu
Brinjal Puliyita kootu

Brinjal250 gms
Thur dal3 teaspoon
Tamarind1 small goosberry size
Sambar Powder2 teaspoon
Rice Flour1 teaspoon
SaltTo Taste

For Seasoning:
Oil1 teaspoon
Mustard Seeds1 teaspoon
Channa dal1 teaspoon
Split Urid Dal1 teaspoon
Grated Coconut1 teaspoon
Asafoetida1/4 teaspoon

Brinjal Puliyita kootu
Brinjal Puliyita kootu

  1. Pressure Cook the dhal and keep it aside. Soak the tamarind in water and extract the juice

  2. In a  pan add the oil and add mustard seeds and when the mustard seeds begins to sputter add the channa dhal and urdhal and fry till the dhal changes its color to red. Now add the grated coconut and hing and fry till the coconut becomes red color. Remove this seasoned ingredients to a bowl

  3. Chop finely the brinjal and cook it in water. 

  4. When the brinjals are half cooked add the tamarind extract, salt, turmeric and sambar powder

  5. When the mixture starts to boil add the mashed dhal. Mix the rice flour in little water and add to the kootu to make it a thick consistency and let it boil for sometime and finally add the seasoned dhal to the kootu and mix well and remove from falme

  6. Now the delicious puliyita kootu is ready to serve
  7. Brinjal Puliyita kootu
    Brinjal Puliyita kootu

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