I learnt this recipe from my mother-in-law which is very different from what my mom makes. I liked this kootu as it gives more of a sambhar look and taste, it can be had with paranthas as well. Katrikkai puti kootu can be made quickly as brinjal cooks in no time.
| INGREDIENTS | |
| Channa Dal | 1 tbsp |
| Coriander Seeds | 1 tbsp |
| Asafoetida (solid) | A pea size |
| Whole Red Chilli | 4 - 5 |
| Coconut (scrapped) | 1/4 cup |
| Tamarind | Small gooseberry size |
| Water | 1 cup |
| Oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Tuvar Dal | 1/4 cup |
| Tomato (Chopped) | 1 |
| Brinjal (Eggplant) | 1 |
| Green Peas | 1/4 cup |
| Black Channa | 1/4 cup |
| Rice Flour (optional) | 1 tsp |
| Curry Leaves | 1 sprig |
METHOD
- Soak Black channa (kala channa) overnight or 8 hours and cook it in pressure cooker for 3 whistles.
- Also, cook tuvar dal.
- Soak tamarind in 1 cup of hot water and set aside to cool. Then, squeeze out all the pulp.
- Cut the brinjal (also called bartha baingan) into 1/2” cubes and soak it in salt water till use.
- Heat 1/4 tsp of oil / ghee in a pan, first roast solid asafoetida (if using), then add in channa dal, coriander seeds, and whole red chillies. Roast till they turn light brown. Set aside to cool. And grind it alongwith coconut into a fine paste and mix it with the cooked tuvar dal. Set aside.
- In a large kadai, heat oil, crackle mustard seeds and asafoetida powder (if not using solid asafoetida). Then add in, tomato, curry leaves. Stir fry for a minute.
- Throw in brinjal, green peas and cooked black channa. Stir fry for a minute.
- Now, add tamarind water and salt. Cook till brinjal is soft and done.
- Finally add in the masala, mix well and serve hot with rice.
- If, you feel the kootu is watery, add in rice flour mixed in a little water.
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