Brinjal Puttu is our family’s unique recipe which is prepared using the brinjal and roasted gram. This is a delicious accompaniment which goes well with sambar, rasam or curd rice.
With the simple ingredients in our pantry, this turns out to be so delicious. Those who don’t like brinjal also will have an extra spoon if you prepare it this way. Pressure cooked brinjal binds well with powdered roasted gram and you will get a unique taste in this puttu.
We usually have this along with the rice. The following steps should be noted while making this recipe.
- finely chop the brinjal, onion, and garlic.
- grind fried gram, and cloves to a smooth powder.
- while pressure cooking does not add too much water in the brinjal. Add less than 1/4 cup of water only.
- After pressure cooking, if there is water in the brinjal cook it further until all the water is absorbed or evaporated.
- The entire process should be cooked on low flame only. Do not leave it unattempted as it may get burn easily.
- At least 4 tbsp of oil is required for this recipe.
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Now let us see how to prepare this recipe.
- 1/2 cup Roasted gram/Pottukadalai
- 3 Clove/Lavangam
- 5 Brinjal/Katharikkai finely chopped
- 1 Onion finely chopped
- 5 Garlic pod finely chopped
- 1/4 tsp Turmeric powder
- salt to taste
- 1 tsp Chili powder
- 4 tbsp oil
- 1 strand Curry Leaves/Karuveppilai
- 1/2 tsp Mustard seeds /kadugu
- 1 tbsp Chana dal/kadalai paruppu
- In a mixer jar, add roasted gram and cloves. Grind it to smooth powder and set aside.
- In a pressure cooker, add finely chopped brinjal, onion, garlic, turmeric powder, a little salt, less than 1/4 cup of water ( water should be very less) and pressure cook for 3 whistles.
- Once the pressure releases naturally open the lid and check for water. If there is water in the brinjal, cook until all the water is absorbed.
- In a bowl, add the cooked brinjal. There should be no water in the brinjal. To that add the prepared roasted gram, clove powder, chili powder, adjust salt and mix all thoroughly.
- Heat a pan and add oil. Once the oil gets heated add mustard seeds, chana dal and let it crackle. Then add curry leaves and saute for a min.
- To this add the brinjal mixture. initially, it would be like a lump. Saute well until it absorbs all the oil.
- cook on low flame. After 10 mins you will be able to scramble but still, it would be sticky.
- After 15-20 mins it will start to scramble well and will not mix with each other. If you taste you should not get the raw smell of the roasted gram. This is a perfect consistency. Switch off the flame. Serve hot with any rice of your choice.
- finely chop the brinjal, onion, and garlic.
- grind fried gram, and cloves to a smooth powder.
- while pressure cooking does not add too much water in the brinjal. Add less than 1/4 cup of water only.
- After pressure cooking, if there is water in the brinjal cook it further until all the water is absorbed or evaporated.
- The entire process should be cooked on low flame only. Do not leave it unattempted as it may get burn easily.
- At least 4 tbsp of oil is required for this recipe.
Delicious Brinjal Puttu/Kathirikkai Puttu is ready to relish.
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