This curry made with mashed bengal gram (channa dal) and brinjal is quite common in Southern Tamilnadu weddings. This koottu can be prepared more like a dal or like a thick curry (as I have shown in photo) and both ways it tastes good.
Brinjal - 200 gm
channa dal (kadalai paruppu) - 1/2 cup
tamarind - small amla size
coconut oil - 1 tsp
mustard - 1/2 tsp
hing - a pinch
curry leaf - 1 sprig
turmeric powder - 1/4 tsp
To fry and grind:
coconut oil - 1 tsp
channa dal - 2 tbsp
coconut - 3 tbsp
cumin - 1 tsp
dry red chilly - 4
coriander seeds - 2 tbsp
Method:
Fry the items given one by one and let cool.
Grind to a fine paste. Keep aside.
Take channa dal, chopped brinjal with turmeric powder, 2 cups water and cook completely (using pressure cooker or stove top).
Add the tamarind extract, salt, masala paste prepared and bring to a boil. Cook till raw smell goes.
Heat 1 tsp coconut oil in a wok. Add mustard and after it crackles add curry leaves, hing and pour over the dhal. (Some times I add onion also while tempering, which is not common for this recipe). Switch off.
Brinjal dal curry is ready!
Serving suggestions:
Serve as side dish with rice or chapati.
