Karamani Katrikkai Kootu | How to make Karamani Katrikkai Kootu

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ByKalyani S
Created on 10th Jun 2017
  • Karamani Katrikkai Kootu, How to make Karamani Katrikkai Kootu
Karamani Katrikkai Kootuby Kalyani S
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  • 0 reviews
    Rate It!
  • By Kalyani S
    Created on 10th Jun 2017

About Karamani Katrikkai Kootu

Brinjal and cow-eye peas in a spicy gravy

Karamani Katrikkai Kootu is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Karnataka cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Karamani Katrikkai Kootu at your home. Karamani Katrikkai Kootu by Kalyani S will help you to prepare the perfect Karamani Katrikkai Kootu at your home. You don't need any extra effort or time to prepare this. It just needs 30 minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Karamani Katrikkai Kootu.

  • Prep Time30mins
  • Cook Time15mins
  • Serves4People
Karamani Katrikkai Kootu

Ingredients to make Karamani Katrikkai Kootu

  • Long, slender and fresh green brinjals - 300 gms (or about 3 - 4 medium ones)
  • Salt - to taste
  • Turmeric - 1/2 tsp
  • Black eyed pea / Alasandhe / Karamani - 1/2 cup (or 3 handfuls)
  • Oil - 3 tbsp
  • For the Masala paste: Fresh coconut - 1/4 cup Coriander seeds - 1 tbsp Tamarind - 1/2 big gooseberry sized Red Chillies - 2 big (or 3 medium) Jeera / Cumin - 1/2 tsp Channa Dal / split Bengal gram - 3/4 TBSP Asafoetida - a generous pinch

How to make Karamani Katrikkai Kootu

  1. Wash and soak black eyed pea in warm water for 30 min - 1 hour. Once done, drain and pressure cook with a pinch of salt to 2 /.3 whistles till just done, but not mushy. Drain the water and reserve it.
  2. Wash and pat dry the brinjals. Cut into 1 inch long batons and reserve in warm salted water. Heat 1 tsp of oil. Roast all the ingredients except coconut and asafoetida one by one till they are slightly roasted.
  3. Cool and grind with 1/4 cup water to a thickish paste.
  4. In the same pan, heat the remaining oil. Prepare the tempering with the mustard and curry leaves. Once the spluttering comes down, add the cut brinjals, turmeric and saute for 5 - 6 mins till the oil coats the brinjal.
  5. Now add requisite salt and sprinkle little water. Cover and cook till brinjals are cooked, but firm, about 8- 10 mins on medium heat.
  6. Once they are done, add the masala paste, and saute till the raw smell disappears and the oil begins to leave the sides
  7. Once masala paste is cooked, add the cooked lentils, and 1/4 - 1/2 cup salt and mix well. Cover and cook for further 6 - 8 mins till done and a wonderful nutty aroma emerges and you get a thickish gravy. Serve hot with rice and ghee
My Tip: If you are not able to get the green ones, select brinjals which are not the Bharta (big huge ones) or the ones which have many seeds.

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