Kathirikkai Puliyitta Kootu (Brinjal Puli Kootu), a scrumptious stew variety that goes well with Thengai Araitha Kuzhambu , Mor Kuzhambu and other coconut based kuzhambu and Rasam varieties. Whenever I feel like doing simple menu, I prefer to do this stew and jeera rasam or garlic rasam and its lip-smacking combo.
Generally we make kootu without tamarind. Also for kootu, mostly we use moong dal. We cook the vegetable and dal and add ground coconut+chili paste and finally garnish with coconut oil based tempering. This type of making tamarind less kootu is called Poricha Kootu. In Tamarind kootu, instead of moong dal we use toor dal. Also we don't grind the coconut. We are just going to use grated coconut for tempering.
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Recipe Card to make Brinjal Puli Kootu
Kathirikkai Puliyitta Kootu | Brinjal Pulippu Kootu | Brinjal Puli Kootu
Equipments Needed
- Heavy Bottomed Pan
- Pressure Cooker
Servings: 4 people
Calories: 142kcal
Kathirikkai Puliyitta Kootu, an unique kootu (stew) made with Brinjal, tamarind and mild spices. Usually we don't add tamarind in the stew, but that's unique about this kootu. This goes very well with Mor Kuzhambu, Thengai Aracha Kuzhambu and any Rasam varieties.
Print Recipe
Ingredients
- 250 grams Brinjal
- 3 teaspoon Toor Dal (Pigeon pea)
- 1 goosberry size Tamarind
- 2 teaspoon Sambar Powder
- 1 teaspoon Rice Flour
- 1 teaspoon Salt adjust to your taste
Tempering
- 1 teaspoon Oil preferably coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Split Urad Dal
- 1 teaspoon Grated Coconut
- ¼ teaspoon Asafoetida (Asafetida / Hing)
Instructions
Preparation
- Take the Toor dal in a pressure cooker, add half cup of water, pinch of turmeric and pressure cook it over 3-4 whistles
- Soak the tamarind in water for about 10 minutes and extract the juice
- Chop the Brinjal to small-medium size cubes and soak it in a water.
Making of Kootu
- Heat the pan and add oil. Once the oil is hot add mustard seeds. When the mustard seeds begins to sputter add the channa dhal and urdhal and fry till the dhal changes its color to golden brown
- Now add the grated coconut, pinch of hing and fry till the coconut becomes golden brown color. Remove this seasoned ingredients to a bowl
- In the pan add 1 cup of water and bring it to boil. Add the chopped brinjal cubes and allow it to cook
- When the brinjals are half cooked add the tamarind extract, salt, turmeric and sambar powder
- Once the brinjals are fully cooked add the cooked and mashed dhal. Mix well.
- Take the rice flour and mix it with water. We need the thick rice flour paste hence don't add too much of water.
- Add this rice flour paste to the kootu. This will help to bring thickness to the stew. Let the stew be on the flame and boil for another 2-3 minutes.
- Finally add the seasoned ingredients (dhal, coconut mixture) to the kootu and remove it from the flame. Now the delicious Brinjal Puliyitta Kootu is ready to serve.
Notes
- We can add ½ teaspoon of grated jaggery to enhance the taste.
Nutritional Info
Nutrition Facts
Kathirikkai Puliyitta Kootu | Brinjal Pulippu Kootu | Brinjal Puli Kootu
Amount Per Serving (1 cup)
Calories 142
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2.7g17%
Trans Fat 0.3g
Sodium 169mg7%
Potassium 162mg5%
Carbohydrates 8.2g3%
Fiber 2g8%
Sugar 2.9g3%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
- Take the Toor dal in a pressure cooker, add half cup of water, pinch of turmeric and pressure cook it over 3-4 whistles
- Chop the Brinjal to small-medium size cubes and soak it in a water.
- Soak the tamarind in water for about 10 minutes and extract the juice
- Heat the pan and add oil. Once the oil is hot add mustard seeds. When the mustard seeds begins to sputter add the channa dhal and urdhal and fry till the dhal changes its color to golden brown
- Now add the grated coconut, pinch of hing and fry till the coconut becomes golden brown color. Remove this seasoned ingredients to a bowl
- In the pan add 1 cup of water and bring it to boil. Add the chopped brinjal cubes and allow it to cook.
- When the brinjals are half cooked add the tamarind extract, salt, turmeric and sambar powder
- Once the brinjals are fully cooked add the cooked and mashed dhal. Mix well.
- Take the rice flour and mix it with water. We need the thick rice flour paste hence don't add too much of water.
- Add this rice flour paste to the kootu. This will help to bring thickness to the stew. Let the stew be on the flame and boil for another 2-3 minutes.
- Finally add the seasoned ingredients (dhal, coconut mixture) to the kootu and remove it from the flame.
- Now the delicious puliyita kootu is ready to serve
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| Brinjal Puliyita kootu |
