KATHRIKKAI KOOTU (AUBERGINE COOKED IN A LENTIL AND COCONUT SPICED GRAVY)
We call this Katrikkai kootu at home. The keralaiyers back home call it Katrikkai Puliyitta Kootu and in Tamilnadu they call it Katrikkai Puli kootu. Some call it Rasavangi.
Basically it’s the kootu with tamarind in it and instead of the coconut being ground with spices as in a normal kootu, here we garnish it with roasted coconut which adds a whole new dynamics to the dish. Do try this dish and enjoy this delicacy.
Aubergine / Brinjal / Eggplant– 5-6
Toor Dal (Yellow Pigeon peas) – ½ cup
Tamarind- Lemon size ball
Sambhar powder – 2 tbsps
Coriander powder – 1 tbsp
Turmeric powder – 1 tsp
Asafetida (Hing) - 1 tsp
Coriander leaves – 1 tbsp
Curry leaves – 8-10
Mustard seeds – 1 tsp
Split white lentil (Udad dal) – 1 tsp
Fenugreek seeds – ½ tsp
Red chilly - 2
Grated coconut - 1/2 cup
Salt as per taste
Oil – 2 tbsps
Soak the tamarind in hot water. Alternatively, you can use tamarind paste.
Cut the brinjals into chunks. Soak the pieces in water with some turmeric and salt.
Wash the toor daal and add 1 ½ cups of water to it. Cook it in a pressure cooker. Keep aside.
Heat oil in a pan and add the mustard seeds, udad dal, fenugreek seeds and red chilly. When the mustard seeds start to splutter and the udad dal becomes light pink. Add in the brinjal pieces and curry leaves and fry for a minute.
Now add the salt, sambhar powder, Asafetida and fry for a minute.
Add the tamarind juice, and allow the brinjal to cook.
Brinjal is very fast to cook. Once cooked, add in the cooked toor dal, mix well.
Now add 1½ cups of water to this. Let it boil together for 10 minutes.
Now in a pan add in the ½ cup grated coconut and roast until it is pink in color. The lovely aroma of the coconut emanates and fills the whole kitchen. Add this to the Sambhar and let it boil for another 5 minutes. Garnish with coriander leaves.
Serve with hot rice topped with a dollop of ghee, and vegetables of your choice or papads.