Raw peanuts, green and white peas can also be used in place of chickpeas or can be used along with chickpeas. Traditionally coconut places a main roll in this gravy. You can reduce or avoid according to your need. Sharing this recipe for Blogging Marathon under "Types of Kootus as made in Tamil Nadu ". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28
Preparation time: 20 minutes
Soaking time: 8 hours ~ overnight
Cooking time 20 ~ 30 minutes
Serves 3 ~ 4
1 cup chopped eggplant (any vegetables of your chioce)
¼ cup Chick peas/ channa
¼ cup toor dal
¼ cup channa dal
Lime size tamarind ball
1 tbsp grated ginger
2 tsp oil
1 tbsp channa dal
1 ½ tbsp coriander seeds
8 red chillies or to taste
1 tsp raw rice
1 tsp black Pepper
1 string curry leaves
¼ tsp hing/asafoetida
½ cup grated Coconut
1 tbsp oil
¾ tsp mustard seeds
¼ tsp split urad dal
¼ tsp cumin
1 ~ 2 red chillies
Few curry leaves
1 ~ 2 tbsp grated coconut
- Wash and soak chick peas 8 hours or over night. Can use frozen chickpeas too.
- Wash and Pressure cook both the dal together for 2 ~ 3 whistle with sufficient water.
- Pressure cooks the Chickpeas with little salt and keeps aside.
- Fry, all masala ingredients until golden brown color. Grind them into a fine paste by adding little water in a mixer grinder.
- Soak tamarind with little water and extract 1 cup of the thick juice from that.
- Cook chopped eggplant in the tamarind water. Add salt in it and bring to boil.
- Add the ground masala paste, cooked dal and boiled chick peas to the vegetable water.
- Mix well and simmer in low heat and let it cook for few more minutes.
- Adjust salt to taste and continue cooking in medium heat until it reaches the required consistency. Stir in between. Turn off the heat.
- Heat oil in a skillet, add all seasoning ingredients one by one.
- Add seasoning to the Kootu and serve hot with steamed rice.