Kathrikkai Pulippu Koottu (Brinjal pulippu kootu)

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

Heat oil in a pan and add dhaniya, bengal gram, chilly, asafoetida
Roast them till they turn brownish red
Put them in a mixer grinder container
Add the coconut, half a tumbler of water and grind nicely

Preparation

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