Brinjal mochai kootu | Kathirikai mochai kootu

Brinjal mochai kootu recipe - brinjal and fresh mochai cooked with moong dal, coconut based accompaniment in south Indian lunch menu.

During pongal I really missed the fresh mochai as I never go to little India to buy vegetables sake. When I went to Chennai, I told my MIL, so when I was packing, she went and bought me the fresh mochai and my co-sis peeled and gave for me to carry here. Just a serving enough to make a kootu.

Vj is big fan of this mochai and in my in-laws family, everyone have the habit of peeling the skin off before eating. It tastes different, soft without that skin, but I never had patience to do that. But Vj does it patiently for each mochai. I have seen my MIL doing the same. I wanted to try kari with this combo, but I know Vj likes kootu better, so made it. Sure will post kari also soon. This combo is a winner, how ever you cook, comes out delicious.

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5 from 2 votes

Brinjal mochai kootu recipe

Brinjal mochai kootu recipe - brinjal and fresh mochai cooked with moong dal, coconut based accompaniment in south Indian lunch menu.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3

1x2x3x

Equipments (Amazon Affiliate links)

• pressure cooker
• ladle
• knife
• chopping board
• Food processor or blender
• kadai/ pan
• Boiling pot

Cup measurements

Ingredients

• 6 Brinjal small variety
• ½ cup Mochai fresh peeled
• ¼ cup Moong dal pasi paruppu
• 1 teaspoon Sambar powder
• ⅛ teaspoon Turmeric
• 3 Shallots Small onion
• Salt  As needed

To grind

• ½ cup Grated coconut
• 1 teaspoon Cumin seeds

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 2 teaspoon Urad dal
• 1 sprig Curry leaves

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Instructions

• Pressure cook moong dal for two whistles with ¾ cup water. Boil fresh mochai in a cup of water. Mean while chop brinjal finely and keep immersed in water.
• Once the mochai is half done, add salt, turmeric, sambar powder, chopped brinjal, finely chopped onion and enough water, just to immerse the brinjals. Once brinjal is done, grind coconut with jeera and little water and add it to the cooked brinjal, along with cooked moong dal.
• Mix well, give a boil and temper with the items given under ‘To temper’ table. Mix well.

Notes

• I think you can use dried mochai too, but soak overnight and pressure cook before using it in this recipe.
• Onion can be ground along coconut and added.
• Instead of sambar powder, you can also add green chillies or red chillies ground along with the coconut.

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Brinjal mochai kootu method:

1. Pressure cook moong dal for two whistles with ¾ cup water. Boil fresh mochai in a cup of water. Mean while chop brinjal finely and keep immersed in water.
2. Once the mochai is half done, add salt, turmeric, sambar powder, chopped brinjal, finely chopped onion and enough water, just to immerse the brinjals. Once brinjal is done, grind coconut with jeera and little water and add it to the cooked brinjal, along with cooked moong dal.
3. Mix well, give a boil and temper with the items given under ‘To temper’ table. Mix well.

Serve with any kuzhambu. Best with poondu kuzhambu, kara kuzhambu but we had with cluster beans sambar, which I will post next.