KATHIRIKAI PULI KOOTU

Kathirikai/brinjal or eggplant is a popular vegetable used in various South Indian dishes. It can be used to make kootu, poriyal, kulambu, sambar and a lot more dishes. It has a tender texture to it, and is capable of absorbing rich, spicy and tangy gravies, creating a flavourful accompaniment for rice and rotis.

Kathirikai puli kootu is a rich, tangy and flavourful curry made with eggplant, tamarind puree and few other spices. It looks similar to kathirikai thokku, but tastes different. The eggplant is mashed completely and has a tangy flavour to it.

Kathirikai puli kootu can be served along with rice, idly, dosa, chapathi or rotis. It goes really well with pulao, coconut milk rice, jeera rice and matar rice.

ABOUT THE RECIPE:

Kathirikai puli kootu can be made in so many different methods. I usually boil the eggplant and add it to the curry. It can also be made in a pressure cooker. I’ve used Indian variety eggplant for this recipe. Any kind of eggplant/aubergine can be used for this recipe.

INGREDIENTS FOR KATHIRIKAI PULI KOOTU:

• EGGPLANT – 500 GMS
• ONIONS (MEDIUM SIZE/MEDIUM DICED) – 2 NOS.
• TOMATO (MEDIUM SIZE/MEDIUM DICED) – 1 NO.
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1/2 TSP
• TURMERIC POWDER – 1/2 TSP
• TAMARIND – 1 SMALL LEMON SIZE
• SALT – AS REQUIRED
• OIL – 2 TBSP

HOW TO MAKE KATHIRIKAI PULI KOOTU:

• Soak a small lemon size tamarind in water for 20 minutes. It can also be soaked in hot water for immediate use.
• Chop the eggplant into small pieces, and add it to a cooking pot. Fill the cooking pot with water. The chopped eggplant has to be completely submerged in the water.

• Add the turmeric powder and little salt to the eggplant, mix it and place it on the stove.

• Turn on the flame and let it boil until the eggplant is cooked completely. The eggplant has to change color and turn soft.

• Once the eggplant are cooked completely, turn off the flame.

• Heat a kadai, and add 2 tbsp of oil to it.

• Once the oil is heated, add the diced onions to it. Also, add salt to it, and saute it until it turns translucent.

• Once the onions turn translucent, turn the flame to medium-low, and add the chilly powder and garam masala to it.

• Mix it well and add the diced tomatoes to it.

• Let it cook on medium-low, until the tomatoes turn soft and mushy. It will take around 3 to 4 minutes on medium-low flame.

• Once the tomatoes turn soft and mushy, filter the water and add the boiled eggplant to it.

• Mix everything well. Turn the flame to medium-high and cook it for 1 minute.

• Meanwhile, Squeeze the tamarind and extract the puree from it.
• After 1 minute, add the tamarind puree to it. Mix it well, and let it cook until it thickens.

• It takes around 2 to 3 minutes on medium-high flame. Gently mash the eggplant while it cooks.
• After 2 to 3 minutes, once it has thickened, turn off the flame.

YUMMY AND DELICIOUS KATHIRIKAI PULI KOOTU IS READY.

SERVE IT WITH IDLY, DOSA, RICE, CHAPATHI OR ROTIS.

I HAD KATHIRIKAI PULI KOOTU WITH MATAR RICE.

KATHIRIKAI PULI KOOTU

Recipe by foodpassion1513Course: side dish, Veg side dish, vegan, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

60-70

kcal

Kathirikai/brinjal or eggplant is a popular vegetable used in various South Indian dishes. It can be used to make kootu, poriyal, kulambu, sambar and a lot more dishes. It has a tender texture to it, and is capable of absorbing rich, spicy and tangy gravies, creating a flavourful accompaniment for rice and rotis.
Kathirikai puli kootu is a rich, tangy and flavourful curry made with eggplant, tamarind puree and few other spices. It looks similar to kathirikai thokku, but tastes different. The eggplant is mashed completely and has a tangy flavour to it.
Kathirikai puli kootu can be served along with rice, idly, dosa, chapathi or rotis. It goes really well with pulao, coconut milk rice, jeera rice and matar rice.

Ingredients

• EGGPLANT – 500 GMS

• ONIONS (MEDIUM SIZE/MEDIUM DICED) – 2 NOS.

• TOMATO (MEDIUM SIZE/MEDIUM DICED) – 1 NO.

• CHILLY POWDER – 1 TBSP

• GARAM MASALA – 1/2 TSP

• TURMERIC POWDER – 1/2 TSP

• TAMARIND – 1 SMALL LEMON SIZE

• SALT – AS REQUIRED

• OIL – 2 TBSP

Directions

• Soak a small lemon size tamarind in water for 20 minutes. It can also be soaked in hot water for immediate use.
• Chop the eggplant into small pieces, and add it to a cooking pot. Fill the cooking pot with water. The chopped eggplant has to be completely submerged in the water.
• Add the turmeric powder and little salt to the eggplant, mix it and place it on the stove.
• Turn on the flame and let it boil until the eggplant is cooked completely. The eggplant has to change color and turn soft.
• Once the eggplant are cooked completely, turn off the flame.
• Heat a kadai, and add 2 tbsp of oil to it.
• Once the oil is heated, add the diced onions to it. Also, add salt to it, and saute it until it turns translucent.
• Once the onions turn translucent, turn the flame to medium-low, and add the chilly powder and garam masala to it.
• Mix it well and add the diced tomatoes to it.
• Let it cook on medium-low, until the tomatoes turn soft and mushy. It will take around 3 to 4 minutes on medium-low flame.
• Once the tomatoes turn soft and mushy, filter the water and add the boiled eggplant to it.
• Mix everything well. Turn the flame to medium-high and cook it for 1 minute.
• Meanwhile, Squeeze the tamarind and extract the puree from it.
• After 1 minute, add the tamarind puree to it. Mix it well, and let it cook until it thickens.
• It takes around 2 to 3 minutes on medium-high flame. Gently mash the eggplant while it cooks.
• After 2 to 3 minutes, once it has thickened, turn off the flame.
• YUMMY AND DELICIOUS KATHIRIKAI PULI KOOTU IS READY.