How to make Pulippu Koottu - Brinjals and tuvar dal cooking with a flavourful coconut masala .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea, Brinjals (बैंगन)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Pulippu Koottu Recipe Card

Pulippu Koottu
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Pulippu Koottu checkout Elimachi Rasam, Mangalorean Toi, Dal Capsicum Sabzi, Jain Dal Dhokli . You can also find more Main Course Vegetarian recipes like Kadai Gobhi Methi Palak, Baghare Baingan, Palak Suran, Sai Bhaji.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pulippu Koottu Recipe

  • Split pigeon pea 1/2 cup

  • Brinjals cubed 2

  • Salt to taste

  • Tamarind pulp 1 1/2 tablespoons

  • Oil 4 tablespoons

  • Black peppercorns 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Red chillies 3

  • Asafoetida a pinch

  • Coconut scraped 2 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

Method

Step 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.

Step 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.

Step 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.

Step 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.