Ingredients:

• 1/4 kg – Brinjal
• 3 tsp – Toor Dal
• 1 – small Lemon sized Tamarind
• 2 tsp – sambar powder
• 1 tsp – Rice flour
• Asafoetida – a pinch
• For Seasoning:
• 1 tsp – oil
• 2 tsp – grated Coconut
• 1 tsp – Mustard Seeds
• 1 tsp – Channa dal –
• 1 tsp – Urad Dal

Method:

1. Pressure cook the dhal and keep aside
2. Soak the tamarind in water and extract the juice
3. Chop finely the brinjal and cook
4. When the brinjals are half cooked add the tamarind extract, salt, turmeric and sambar powder
5. When the mixture starts to boil add the mashed dal
6. Mix the rice flour in little water and add to the kootu to make it thick and boil for sometime
7. In a separate pan heat oil and splutter mustard seeds, add the channa dal and urad dal and fry till the dal turns golden brown
8. Now add the grated coconut and fry till it becomes brown. Add a pinch of asafoetida
9. Add these seasoned dal to the kootu
10. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan