Karamani katrikkai kootu Recipe

Cooking Directions

• STEP 1.Soak the black-eyed peas in water for a few hours or overnight. Drain and rinse.
• STEP 2.In a pressure cooker, cook the soaked black-eyed peas with water and a pinch of salt until tender.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add chopped eggplant and cook until it becomes soft and tender.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the cooked black-eyed peas along with some water and simmer for a few minutes.
• STEP 7.In a blender, grind coconut, cumin seeds, and green chilies to a smooth paste. Add this paste to the kootu and mix well.
• STEP 8.Simmer for a few more minutes until the flavors blend together.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Soaking the black-eyed peas helps in reducing the cooking time.
• Make sure to cook the black-eyed peas until they are soft and tender.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of coconut milk to the kootu.

Storage and Serving

• Leftover karamani katrikkai kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu in a pan or microwave before serving.
• Serve the kootu hot with steamed rice or roti for a complete meal.