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This is another dish which I make now & then because I use Karamani in it, as my daughter loves it so much.....& of course katharika is my hubby's favourite. you can do any combo of vegetables which go well with Karamani like white pumpkin will go very well!!, Here is the recipe....
KATHARIKA-KAARAMANI PULIPPU KOOTU
Ingredients:
- 1/4 kg Brinjals
- a fistful of Tuvar dal
- 1 fistful of Karamani
- salt to taste
- 2 to 3 sprigs of curry leaves
- a pinch of asafoetida
- Gooseberry size of Tamarind
- 1 Tomato
To Grind:
- 1 tsp coriander seeds
- 1/2 tsp pepper
- 1 & 1/2 tsp channa dal/Bengal gram
- 1/2 tsp urad dal/Black gram
- 3-2 Red chillies (Guntur-Badgi)
- 2 to 3 tbsp of Grated fresh coconut
Seasonings:
- 1 tsp oil
- 1/2 tsp of mustard seeds
METHOD:
- Soak Tamarind in a small bowl of water, extract thick filtered juice from it & keep aside
- In the Meantime Cook Tuvar dal, Karamani & tomato together in a pressure cooker with a pinch of turmeric.
- Meanwhile in a pan fry all the ingredients except for coconut in a tsp of oil until a nice aroma comes out or they change colour into golden brown. allow it cool, once they are cool with coconut grind all the ingredients together into a powder.
- In a pan heat oil & add the seasonings with curry leaves and fry Brinjals which are cut 2'' by four pieces in the middle, & cook them until they are soft & keep aside
- In a vessel, Add the cooked dals and tamarind extract for some time bring it to boil until the raw smell of the tamarind is gone.
- Add the masala powder, made it into a paste with little water or else they form lumps once they are added to the boiling sambhar.
- Allow it boil for few minutes now add the sauted brinjals
- Add salt & pinch of asafoetida
- Serve it with hot rice and papads.
NOTE: When you are using White Pumpkin you can cook this with the dals in the pressure cooker itself or you can cook the vegetable separately. You can also make this kootu with Chow Chow, Plantain stem too.
