Sunday, April 5, 2009

Pachai thakkali kootu (Green tomato kootu)

Green tomatoes - 7 (medium sized)
Moong dhal - 1 medium sized cup
tumeric powder -1/2 tsp
Salt to taste
Oil - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Asafoetida powder - a pinch
Curry leaves - few
Channa dhal - 2 tsp
Urad dhal - 1 tsp
Red chillies - 1
Coconut - 2 tsp (optional)
How to make:
1) pressure cook moong dhal with a pinch of turmeric powder and keep it aside.
2) Wash the tomatoes and cut it into 4 pieces, if its too big then make it 8 pieces.
3) In a pan, put the tomatoes, add required amount of water, turmeric powder and salt and let the tomatoes cook.
4) Fry channa dhal, urad dhal, red chillies, to golden brown and let it cool and grind it into a fine paste.
5) when the tomato is half done, add the grounded paste and let it boil for another 3 to 5 mts.
6) Now add the cooked dhal to it and add water to adjust the consistency.
7) Let it boil for another 5 mts. By the time, tomatoes will be fully cooked. Make sure tomatoes are not mashed while doing these processes.
8) Now heat oil in a pan, splutter mustard seeds then add urad dhal and asafoetida powder and coconut scrapes and fry it till golden brown.
9) Pour it on top of kootu. Garnish it with curry leaves and li'll coconut oil.

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