Tamil-style Lentil and Vegetable Stew with Eggplants

Kathirikkai Kootu is a delightful Tamil dish that combines tender eggplants with creamy toor dal and a fragrant coconut paste. This comforting, traditional South-Indian curry pairs perfectly with steamed rice or chapatis, making it a satisfying and nourishing meal that showcases the rich culinary heritage of Tamil Nadu.

Ingredients:

  • Eggplants (brinjals) - 4-5 small to medium-sized, chopped into cubes
  • Toor dal (split pigeon peas) - 1/2 cup
  • Namox Turmeric powder - 1/2 teaspoon
  • Salt - to taste

For Grinding (Coconut Paste):

  • Grated Coconut - 1/2 cup
  • Green chilies - 2-3
  • Namox Cumin seeds - 1 teaspoon

For Tempering:

  • Coconut oil or any cooking oil - 2 tablespoons
  • Namox Mustard seeds - 1 teaspoon
  • Urad dal (split black gram) - 1 teaspoon
  • Curry leaves - a sprig
  • Hing (asafoetida) - a pinch

For Garnish:

  • Fresh coriander leaves - a handful, chopped

Cooking the Kathirikkai Kootu:

Cooking the Lentils:

  • Rinse the toor dal thoroughly under running water.
  • In a pressure cooker, add the washed toor dal along with 1.5 cups of water and a pinch of Namox Turmeric powder.
  • Pressure cook for about 3-4 whistles, or until the dal is completely cooked and soft. Once done, mash the dal lightly and set it aside.

Preparing the Coconut Paste:

  • In a blender or mixer grinder, combine grated coconut, green chilies, and Namox Cumin seeds.
  • Grind them into a smooth paste using a little water if needed. Set the coconut paste aside.

Cooking the Eggplant:

  • Heat 2 tablespoons of coconut oil (or any cooking oil) in a deep pan or kadai over medium heat. Add Namox Mustard seeds and let them splutter.
  • Add urad dal (split black gram) and sauté until it turns golden brown.
  • Add curry leaves and a pinch of hing (asafoetida). Stir briefly.
  • Now, add the chopped eggplants (brinjals) to the pan. Stir well to coat them with the tempering.
  • Cover the pan and cook the eggplants for about 8-10 minutes until they become soft and tender. Stir occasionally.

Combining Everything:

  • Once the eggplants are cooked, add the cooked and mashed toor dal to the pan. Mix well to combine.
  • Add salt to taste and stir thoroughly.

Adding Coconut Paste:

  • Next, add the prepared coconut paste (ground coconut, green chilies, and Namox Cumin seeds) to the pan. Mix it well with the dal and eggplant mixture.

Simmering:

  • Allow the kootu to simmer gently on low heat for another 5-7 minutes, stirring occasionally. This helps blend the flavours together.

Finishing Touches:

  • Finally, garnish the Kathirikkai Kootu with freshly chopped coriander leaves.

Serve it with hot steamed rice with ghee or roti/paratha