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.
- 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.