Kathirikai Paruppu Kootu Recipe: A Flavorful Tamil Nadu Delight
Kathirikai Paruppu Kootu is a delicious, wholesome dish hailing from Tamil Nadu, where the tangy flavors of tamarind and the natural sweetness of jaggery combine with the earthy goodness of toor dal (split pigeon peas) and brinjal (eggplant). This comforting vegetarian dish is perfect for a side dish or a light meal, offering a blend of textures and flavors that will delight your taste buds. The preparation involves tempering spices and grinding a fresh coconut paste, which adds depth and richness to the dish. Traditionally served with steamed rice and accompaniments like Moong Dal Rasam (Pesara Pappu Charu) and Carrot Poriyal, this recipe is a must-try for anyone who enjoys the aromatic cuisine of Tamil Nadu.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 4 Small, cut into quarters |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Boiled Peanuts | 4 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Ginger (chopped) | 1-inch piece |
| Curry Leaves | 1 sprig |
| Tamarind Water | 1 cup |
| Jaggery | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Coriander Seeds (Dhania) | 2 teaspoons |
| White Urad Dal (Split) | 1 teaspoon |
| Black Pepper Powder | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Fresh Coconut (grated) | 1/4 cup |
| Sunflower Oil | As needed for frying and cooking |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings:
- Serves 4 people
Cuisine:
- Tamil Nadu (South Indian)
Course:
- Side Dish
Diet:
- Vegetarian
Instructions:
Step 1: Toast the Spices and Coconut
To begin making Kathirikai Paruppu Kootu, heat a skillet over medium heat and add a splash of sunflower oil. Once the oil heats up, add the coriander seeds, urad dal (split black gram), and chana dal (Bengal gram). Allow them to sizzle and release their fragrance for a few seconds.
Next, add the black peppercorns, dry red chillies, and grated fresh coconut to the skillet. Stir continuously and fry the mixture until the coconut turns light golden brown, adding depth to the flavor. Once the coconut is nicely roasted, remove the skillet from the heat and allow it to cool.
Once cooled, transfer the mixture to a blender or food processor. Grind the mixture into a smooth paste by adding a little water to help blend the ingredients together.
Step 2: Prepare the Brinjal
In a pressure cooker, heat some sunflower oil over medium heat. Add the mustard seeds and curry leaves to the oil, and let them crackle for a few seconds. This tempering will infuse the oil with aromatic flavors.
Next, add the brinjal (eggplant) quarters to the cooker, sprinkle with salt and turmeric powder, and sautรฉ for about 2 minutes. This helps the brinjal absorb the spices and begin to soften.
Step 3: Add Tamarind Water and Jaggery
Add the tamarind water and jaggery to the cooker. Stir well, ensuring that the brinjal is evenly coated with the tamarind and jaggery. Let the brinjal cook for at least 5 minutes. The tamarind will bring a tangy edge to the dish, while the jaggery will balance it with subtle sweetness.
Step 4: Add the Ground Paste and Lentils
Now, add the ground coconut paste along with the whole boiled peanuts and the soaked toor dal (split pigeon peas). Stir the mixture thoroughly, ensuring that the paste and lentils are well incorporated with the brinjal and spices. Add salt to taste.
Cover the pressure cooker with its lid, and cook the dish for 3 whistles on medium heat. Once the cooking time is complete, allow the pressure to release naturally before opening the cooker.
Step 5: Serve and Enjoy
After the pressure has released, open the cooker and give the Kathirikai Paruppu Kootu a final stir. Transfer the dish to a serving platter.
Serve the Kathirikai Paruppu Kootu alongside steamed rice, Moong Dal Rasam (Pesara Pappu Charu), and Carrot Poriyal to create a well-rounded, satisfying meal.
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | Approx. 200-250 kcal |
| Carbohydrates | 35-40g |
| Protein | 7-10g |
| Fat | 8-10g |
| Fiber | 5-6g |
| Sugars | 5-7g |
| Sodium | 200-300mg |
Tips and Variations:
- Vegan Version: This recipe is naturally vegan, but if you’re looking to cut down on oil, you can reduce the amount used for frying the spices and brinjal.
- Spice Level: Adjust the number of dry red chillies according to your heat preference. If you prefer a milder flavor, reduce the number of chillies or remove the seeds before using.
- Tamarind Water Substitute: If tamarind is unavailable, you can substitute it with lemon juice for a tangy flavor, though the result will be slightly different.
- Dal Substitutes: You can experiment with different types of dal, such as moong dal (yellow lentils), if you prefer a lighter texture.
Conclusion:
Kathirikai Paruppu Kootu is a vibrant, flavorful dish that beautifully combines the rich taste of eggplant with the hearty elements of lentils and the refreshing touch of coconut and tamarind. Whether you’re familiar with South Indian cuisine or exploring it for the first time, this recipe offers an authentic and satisfying experience. Perfect for a comforting meal, it pairs wonderfully with rice, rasam, and poriyal, making it a staple in many Tamil Nadu kitchens. Enjoy this nourishing dish thatโs as s
