Brinjal mochai kootu | Kathirikai mochai kootu

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 inlaws 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 k now 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.

Brinjal mochai kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 2

Ingredients

Brinjal, small variety	6-8
Mochai, fresh (peeled)	1/2 cup
Moong dal, paasi paruppu	1/4 cup
Sambar powder	1 tsp
Turmeric	1/8 tsp
Shallots (Small onion)	3
Salt	As needed

 

To grind

Grated coconut	1/2 cup
Jeera (cummin seeds)	1 tsp

 

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	2 tsp
Curry leaves	1 sprig

 

Method

1. Pressure cook moong dal for two whisles with 3/4 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.

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.

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

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