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Pulippu Koottu

Brinjals and tuvar dal cooking with a flavourful coconut masala . Traditional South Indian gravy with brinjals, cooked in a tamarind based gravy. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsSplit pigeon pea, Brinjals
CuisineTamil Nadu
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time31-40 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients 

  • 1/2 cup split pigeon pea
  • 2 brinjals, cubed
  • Salt to taste
  • 1 1/2 tablespoons tamarind pulp
  • 4 tablespoons oil
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 3 red chillies
  • A pinch of asafoetida
  • 2 tablespoons scraped fresh coconut 
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon split black gram skinless (dhuli urad dal)
  • 1 teaspoon split Bengal gram (chana dal)

Method

  1. Cook the brinjal cubes with a little salt and water. Drain the excess water and add the tamarind juice. Cook the tuvar dal separately in a cup of water.
  2. Heat two teaspoons of oil in a pan and sauté coriander seeds, peppercorns, red chillies and asafoetida till a nice aroma is given out and grind into a paste along with scraped coconut.
  3. Add this to the brinjals and bring to a boil. Mash the cooked tuvar dal with salt and add to the koottu. Mix all the ingredients well and bring to a boil. Heat the remaining oil, add mustard seeds.
  4. When they crackle add urad dal and chana dal. When the dals turn light brown, add to the vegetable mixture. Stir well and serve hot.

Nutrition Info

Calories1125
Carbohydrates87.8
Protein29.6
Fat72.8
Other Fiber26 gm
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