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
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 Ennai Kathirika (Brinjal) masala, Green Peas Mash, Subz Mirch Do Pyaza, Tariwale Chane.
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.
