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Kathirikkai Mochai kootu
Mochai kootu, a soothing side dish for steamed rice-step by step instructions and pictures. Another simple and easy recipe for everyday cooking.
Course
Side Dish
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
people
Calories
299
kcal
Author
Sujatha Muralidhar
Ingredients
Ingredients:
¼
cup
onion
Chopped
¼
cup
tomato
Chopped
1
cup
Papdi lilva beans
/Pachai Mochai
500
grams
baby eggplant
/brinjal
2
teaspoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
1
teaspoon
red chili powder
11/2
teaspoon
coriander powder
½
teaspoon
turmeric powder
1
cup
water
1
teaspoon
salt
or as required
Ingredients For Grinding:
¼
cup
coconut
grated
1
teaspoon
cumin seeds
1
teaspoon
fennel seeds
1
clove
garlic
Instructions
Wash and clean beans, chop tomato, onion, brinjal.
Heat a teaspoon of vegetable oil in a pan, add balck mustard seeds and urad dal. Wait till mustard seeds splutters.
Add chopped onion and saute till it turns translucent.
Then add chopped tomato, cook it for 1 minute.
Add a cup of water, followed by beans. Now it is the time to add all the spice powders. Add chili powder, coriander powder, turmeric powder.
Cover and cook till the beans gets cooked 60-70%. Beans takes little longer time. So judge the cooking time accordingly. Add water if necessary.
Add chopped brinjal/eggplant.
In the mixer grinder, add grated coconut, cumin seeds and fennel seeds. Grind to to fine paste.
Add the paste when eggplant is completely cooked. Allow it to cook for another 4-5 in medium flame, until it leaves out the raw flavor.
Kathirikai Mochai Kootu is best to be paired up with kara kuzhambu, sambar.
Nutrition
Calories:
299
kcal
|
Carbohydrates:
45
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Sodium:
1200
mg
|
Potassium:
1266
mg
|
Fiber:
18
g
|
Sugar:
13
g
|
Vitamin A:
615
IU
|
Vitamin C:
11.1
mg
|
Calcium:
95
mg
|
Iron:
5.5
mg