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brinjal palakottai kootu
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5 from 1 vote

Kathirikai palakottai kootu recipe

Kathirikai palakottai kootu is a tasty curry for rice with dal and coconut base. Perfect as side dish for lunch like kuzhambu varieties and sambar.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4


  • 6 Brinjal I used green color regular sized ones
  • 15 Palakottai Jackfruit seeds
  • 1 teaspoon Sambar powder
  • teaspoon Turmeric - ⅛ tsp
  • ¼ cup Moong dal – 3 tbsp Paasi paruppu
  • 1 tablespoon Tamarind thick water
  • Salt - As needed

To Grind

  • ¼ cup Coconut
  • ½ Onion or 3 small onions
  • ¾ teaspoon Cumin seeds

To temper

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


  • Wash and cook moong dal firstly in pressure cooker for 3 whistles and keep aside.
  • Cut the jackfruit seeds into 4 as shown in the picture.
  • Then easily the skin can be peeled. Wash it and again cut into smaller pieces as desired.
  • After that, boil 2 cups of water. To it, add turmeric, sambar powder, salt and jackfruit seeds.
  • Let it get cooked in medium flame.
  • Meanwhile you chop the brinjals, add it along the boiling palakottai. If adding tamarind, add at this stage.
  • As it is cooking, grind coconut first with little water, then add onion and cumin to grind to a coarse paste.
  • Add it to the cooked brinjal along with moong dal. Stir well and bring to boil.
  • Lastly temper and add to the kootu, mix, switch off flame.


  • If the jackfruit seeds are very fresh, then peeling will not be easy. So let it be for 2 or 3 days. Then the skin can be easily peeled.
  • Add brinjal only after the seeds are half done as brinjal will get cooked easily.