Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

Ingredients


Brinjal (kathrikkai) - 1/2 kg [violet colored]
Jackfruit seed (Palaa pazham kottai) - 10
Bengal gram (kadalai paruppu) - 1/2 cup (100 gm)
Thoor dhal (thuvaram paruppu) - 1/2 cup (100 gm)
Asafoetida - 1/4 teaspoon
Tamarind (puli) - size of lemon
Salt  - 1 and 1/2 tablespoon


Ingredients for grinding

Coriander seeds (Dhaniya) - 2 tablespoon
Bengal gram (Kadalai paruppu) - 2 tablespoon
Asafoetida - a small pinch
Dry Red chilly - 6
Grated Coconut - 1/4 cup
Sunflower oil - 1 tablespoon
  1. Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
  2. Roast them till they turn brownish red
  3. Put them in a mixer grinder container
  4. Add the coconut, half a tumbler of water and grind nicely

Preparation

  1. Cook thoor dhal and keep it ready
  2. Prepare 2 tumblers of tamarind water by thoroughly squeezing tamarind
  3. Chop brinjal in to medium size pieces
  4. Remove the top skin of jackfruit seed
  5. Cut each jackfruit seed into 2 pieces
  6. Heat 2 tumblers of water in a vessel along with chopped brinjal, bengal gram and jackfruit seed
  7. Wait till the brinjal is half boiled
  8. Add tamarind water
  9. Add salt
  10. Heat for 10 minutes
  11. Add the grinded ingredients
  12. Heat for 5 minutes
  13. Add the cooked thoor dhal
  14. Heat for 5 to 10 minutes
  15. Turn off the stove
  16. In a sepatrate pan heat mustard and curry leaves with a teaspoon of sunflower oil
  17. Allow mustard to burst
  18. Add the mustard and curry leaves in the koottu

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