Kathirikai Kootu (Brinjal and Chana Dal Kootu)

My 163rd recipe, "Kathirikai Kootu", a healthy side made with brinjal and dal. Kootu is a recipe I make atleast once a week. It is mainly due to 2 reasons. The addition of dal, either it may be chana dal or toor dal or moong dal, helps in providing the necessary proteins needed for our bodies. And secondly, it is a very easy and versatile recipe. You can make a kootu with many veggies. I usually do it with peerkangai, chow chow, brinjal, etc. My mom generally prepared this kathirikai kootu as an accompaniment for rice and rasam. That used to be a winner combo and we used to love it. I too make it as accompaniment when I make rasam or kaara kuzhambu. But at times like today, I would not mind mixing it with rice directly. Just a little bit of ghee, this kadalai paruppu kootu and rice is a super delicious combo and you would not need any side with it. You would have the satisfaction of having a wholesome meal. And when I found out that peerkangai kootu is the most searched recipe on my blog, I feel that my views are vindicated 😉

Kathirikai Kootu

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

  

• Chana Dal - ½ Cup
• Garlic - 4 cloves
• Onion - ½ Large finely chopped
• Tomato - ½ Large finely chopped
• Brinjal Indian Eggplant - 3
• Sambar powder – ¾ tsp chilli powder – ¼ tsp + Coriander powder – ½ tsp
• Turmeric powder - ¼ tsp
• Salt - ½ tsp adjust per taste
• Coriander leaves - 2 Tbsp Chopped - Optional for garnishing

To Temper

• Oil - ½ Tbsp
• Mustard - ¼ tsp
• Broken Urad Dal - ½ tsp
• Jeera - ¼ tsp
• Dry Red chilli - 2
• Curry leaves - 1 sprig
• Asafoetida - a large pinch

Instructions

 

• First, pressure cook the chana dal, garlic for 3 whistles with 1 cup of water. Once done mash slightly; do not mash to a smooth paste. You need to feel the dal in each bite of the kootu. Also, chop the brinjal into small pieces and keep it immersed in water until use.
  
   
  
   
• Heat a pan with oil, add the mustard and let it splutter and then add all other ingredients under “To Temper” one by one in given order. Saute until the broken urad dal turns slightly golden brown. Add the onion and saute until it turns translucent.
  
   
• Now, add the chopped tomato and saute until it turns mushy.
  
   
• Then, add the chopped brinjal and saute for 1 min. Then add 1 Cup of water, salt, turmeric powder, sambar powder and mix well. Bring it to a boil and then reduce the flame to low-medium.
  
   
  
   
• Once the brinjal gets ¾ cooked, add the mashed dal and mix thoroughly. Continue to cook until the brinjal is cooked fully. Turn off the flame. Optionally garnish with chopped coriander leaves.
  
   
  
   
• Serve hot as a side for rice.
  
  

Notes | FAQ

- Keeping the chopped brinjal immersed in water until use will prevent it from blackening.
- While adding dal the gravy becomes thick. If you feel your gravy is too thick, you can add ½ cup of water, bring to a boil and switch off the flame.
- In case your gravy is too thin, cook in high flame, stirring at regular intervals till you get your desired consistency.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.