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
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 Lauki Kofta Curry, Tamatar Bhujia, Potatoes In Spicy Tamarind Sauce, Eggplant Lasagna.
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
