Karamani Katrikkai Kootu | How to make Karamani Katrikkai Kootu

By Kalyani S  |  10th Jun 2017  |  
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  • Karamani Katrikkai Kootu, How to make Karamani Katrikkai Kootu
Karamani Katrikkai Kootuby Kalyani S
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

0

0





About Karamani Katrikkai Kootu Recipe

Brinjal and cow-eye peas in a spicy gravy

Karamani Katrikkai Kootu is one dish which makes its accompaniments tastier. With the right mix of flavours, Karamani Katrikkai Kootu has always been everyone's favourite. This recipe by Kalyani S is the perfect one to try at home for your family. The Karamani Katrikkai Kootu recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Karamani Katrikkai Kootu is 30 minutes and the time taken for cooking is 15 minutes. This is recipe of Karamani Katrikkai Kootu is perfect to serve 4 people. Karamani Katrikkai Kootu is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Karamani Katrikkai Kootu. So do try it next time and share your experience of cooking Karamani Katrikkai Kootu by commenting on this page below!

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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