Kathirikai Paruppu Kootu ( Brinjal Dal)

Kootu is a lentil and vegetable stew made in South India, especially in Tamilnadu and Kerala cuisines. The word “kootu” in Tamil means “add” which is adding vegetable with lentils to form a dish in semi-solid consistency.

Today let us see a healthy combination of brinjal with toor dal which is Kathirikai paruppu kootu (Brinjal Dal). Any kind of dal- toor dal, chana dal or moong dal can be added which gives the necessary protein needed for our body. I have used toor dal in this recipe.

This is a very easy, tasty and versatile recipe which is a side dish and it goes well with rasam and rice. At times when I don’t get much time to cook, I mix this kootu along with rice directly and it tastes so good which makes it a complete meal. Just add some ghee on rice.

Let us check the recipe of making this kathirikai paruppu kootu with step-by-step pictures along with detailed explanation.


1 cup=200 ml.

  • Brinjal- 4
  • Toor dal- 1/4th cup
  • Onion- 1 medium sized ( finely chopped)
  • Tomato- 1 medium sized ( finely chopped)
  • Garlic- 4 cloves
  • Green chilli- 2
  • Curry leaves- 1 sprig
  • Chilli powder with coriander powder mix- 1 tsp
  • Mustard seeds- 1/4th tsp
  • Asafoedita powder- generous pinch
  • Turmeric powder- 1/4th tsp
  • Fennel seeds- 1/4th tsp
  • Cumin seeds- 1/2 tsp
  • Coconut- the size as shown in picture
  • Salt- as needed
  • Coriander leaves- little.


Take 1/4th cup of toor dal in a pressure cooker. Add enough water, turmeric powder, asafoedita powder, salt needed and 4 garlic cloves to it. Cook it for 3 whistles in medium flame.
After 3 whistles. Iam going to use this dal water for cooking brinjal.
Heat 2 tbsp of oil in a pan. Add mustard seeds. Once mustard seeds splutter, add cumin seeds.
Then add the curry leaves.
Add the finely chopped onions and saute till it is translucent.
Once onions are translucent, add the finely chopped tomatoes.
Once the tomatoes are soft, add red chilli powder with coriander powder mix. Mix everything together in oil.
Then add 3 tbsp of dal cooked water. Cook everything together till tomatoes are soft and oil separates.
I chopped brinjal to small pieces. Drop it in water to prevent from blackening if you have cut long back.
Now add these chopped brinjals to the pan. Mix everything together.
Add enough water to cook the brinjal from the dal cooked water. Mash the dal slightly. Do not mash the dal completely so that you get the crunchiness from dal in every bite. Cook the brinjal to three-fourth.
Once the brinjal is cooked to three-fourth, add the slightly mashed dal.

Grind coconut, green chilli and fennel seeds to fine, smooth paste by adding enough water.
Add the grinded coconut paste to the brinjal dal now. Cook till the oil separates on top.
Oil is separated on top. Switch off the flame now. This kootu will get little thick after sometime as we have added dal to it. Adjust water consistency accordingly. It tastes good if it is in semi- solid consistency.
Garnish with coriander leaves.


  • 1 tsp of sambhar powder can be used in place of chilli powder with coriander powder mix.
  • The gravy should be in semi- solid consistency.
  • If the cooked dal didn’t have enough water to cook the brinjal, add normal water from tap to cook the brinjal.