Saturday, September 10, 2011

Kathrikai-Murungakai Poricha kootu

Kootu(South Indian Curry) or the Tamilnadu version of vegetable in gravy is a popular recipe in almost any household! This can be made with any vegetable of your choice and the gravy can also be prepared as per your likes, adding the spices of your choice.In most cases, the main ingredients are boiled moong dhal, veggies and the gravy made using coconut.

I was introduced to this Brinjal-Drumstick combo by my MIL. It tastes great and is definitely a winning combination!


- 4-5 medium brinjals
- 2 drumsticks
- 1/2 cup boiled moong dhal
- 2 tbsp shredded coconut
- 4-5 peppercorns
- 1 tbsp urad dhal
- 1 tsp cumin seeds (jeera)
- 2 red chillies
- 1/8 tsp hing
- 1/8 tsp turmeric powder
- oil, curry leaves and mustard for seasoning
- Salt to taste

Prep time: 15 mins              Cook time: 20- 30 mins


- Cut the veggies and in the mean time boil 2 tbsp of moong dhal. This should roughly give you about 1/2 cup of boiled moong dhal.

For paste:

- In a pan, add 1/2 tsp oil and fry the urad dhal. Once the urad dhal turns slightly red in colour, add the cumin seeds, pepper corns, red chillies and fry for a minute or so.

- Switch off the heat and add the hing and coconut and fry them in the pan's heat.
- Remove and set aside for cooling.
- On cooling, grind this into a fine paste adding water as needed.

Making the kootu:

- Boil the veggies adding turmeric, salt and a little water to cover the veggies by half.
- Brinjal and Drumstick cook really fast. So, they should be ready in about 7 to 10 mins.

- Once the veggies have boiled, add the ground paste and the dhal and mix them well and bring to a boil.

- In a small pan, heat 1 tsp oil, splutter the mustards and add curry leaves. Add this to the kootu.
- Tasty kathrikai-murungakai kootu can be served with hot rice and dhal!


  1. saw your comment on Edible Garden's post... Kimchee is made two ways.. one w/cabbage and the other is small cucumbers... both are pickled and fermented in water, chili flakes, garlic.. they sit in the bottles and last forever... its served as a condiment and yes it is spicy and hot depending on who makes it...

  2. hey KBF...thanks so much for the details. it really helps:-)jus visited ur the pics u hv taken!

  3. hey tried this koottu today with left-ovr snake-guard & beans.. it came out really well.. my mom does this koottu but doesnt include cumin&pepper.. very yummy. i loved it.. i always add fresh coconut for koottu(as topping) after the preparation is ovr(while its still hot) for two reasons
    1. cooked coconut is nt good fr health, so i add in small quantity while grinding
    2. it gives some fresh taste & smell..

    Try it nxt time. Vaish

  4. wow vaish...thanks for those tips. i guess i will start following ur idea of adding coconut in the end. am sure it will hv a different flavour:-)! glad u liked it...adding pepper gives a totally different taste to it! i always love to add pepper!