Kathirikai Paruppu Kootu Recipe
Kathirikai Paruppu Kootu Recipe is a delicious combination of lentil and vegetables made South Indian style, served as side dish usually with rasam rice and poriyal. A South Indian delight, served as comfort food on a winter afternoon.
Kathirikai Paruppu Kootu Recipe is a delicious combination of lentil and vegetables.
The flavors used in this recipe are used in day to day cooking in the South Indian Style Kitchen. Coconut is one of the key ingredients. By adding whole peanuts into the dish, the texture of the dish becomes more appetizing as well. The recipes is purely made from the whole roasted spice that is ground and mixed into the curry.
Serve the Kathirikai Paruppu Kootu Recipe along with Moong Dal Rasam/Pesara Pappu Charu, steamed rice and Carrot Poriyal Recipe to make it a complete meal.
If you are looking for more Brinjal Recipes here are some :
10 M
30 M
40 M
4 Servings
Ingredients
- 4 Small Brinjal (Baingan / Eggplant) , cut into quarters
- 1/2 cup Arhar dal (Split Toor Dal)
- 4 tablespoon Boiled Peanuts
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 inch Ginger , chopped
- 1 sprig Curry leaves
- 1 cup Tamarind Water
- 1 teaspoon Jaggery
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 teaspoon Coriander (Dhania) Seeds
- 1 teaspoon White Urad Dal (Split)
- 2 teaspoon Black pepper powder
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 2 Dry Red Chillies
- 1/4 cup Fresh coconut
- Oil
How to make Kathirikai Paruppu Kootu Recipe
To begin making the Kathirikai Paruppu Kootu Recipe, heat a skillet with oil, add coriander seeds, urad dal and chana dal and allow it sizzle for few seconds.
Add peppercorns, dry red chillies and coconut and keep frying them until the coconut turn light brown.
Once done, allow it to cool down and grind it into a smooth paste by adding some water while grinding.
Heat a pressure cooker with oil, add mustard seeds and curry leaves and allow it crackle for few seconds.
Add brinjal and sprinkle with salt and turmeric powder and saute for 2 minutes. Add tamarind water and jaggery and allow the brinjal to cook for at least 5 minutes.
Add ground paste later along with whole peanuts and soaked toor dal, add salt to taste, cover it with the lid and pressure cook for 3 whistles.
Allow the pressure to release naturally, open the cooker, and transfer to a serving platter.
Serve the Kathirikai Paruppu Kootu Recipe along with Moong Dal Rasam/Pesara Pappu Charu, steamed rice and Carrot Poriyal Recipe to make it a complete meal.
