GREEN TOMATO KOOTU

 

 

 I have prepared kootu or lentil based gravy involving different veggies : Cabbage,pumpkin,ash gourd,cucumber,chow chow,beetroot. But this particular kootu,piques my appetite. The subtle tangy flavour of green tomatoes enriches the flavour profile of this dish. This gravy,pairs well with chapati,phulka ,rice and naan. I always prefer it with plain rice with a dollop of ghee.

 

INGREDIENTS :

GREEN TOMATOES- 6-7 NOS 

STEAMED TOOR DAL- 1 CUP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR THE PASTE :

COCONUT GRATINGS- 1/2 CUP

GREEN CHILLIES- 2 NOS

SHALLOTS- 5-6 NOS

CUMIN SEEDS- 3/4 TSP

FOR TEMPERING :

OIL- 4 TSP

MUSTARD- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 2 SPRIGS

PROCEDURE :

1. Wash and chop green tomatoes and keep it aside.

2. In a pressure cooker,heat oil and splutter mustard seeds. Throw curry leaves and asafoetida. Now transfer the chopped veggies over this after adding salt.

3. Close the lid and pressure cook for 2-3 whistles. Don't add water,the water content in the tomatoes is enough for steaming.

4. After the tomatoes gets cooked,slowly remove the lid and add the steamed toor dal over it.Add turmeric powder.

 

5. Add the coconut paste too over the lentil and cooked tomato mixture  and simmer in mild heat till the raw smell of the paste evades completely.

6. Switch off the heat and garnish with chopped coriander leaves and serve.