Kootu is a very common dish in south Indian households. We make make koottu with various vegetables like pumpkin, cabbage, keerai, etc.,
Each koottu is unique in its taste and flavor. There are many ways in making kootu varies in the preparation methods or even in the ingredients used.
Mostly koottu will be having coconut in common.
Today I am sharing a different koottu , yes, just with tomatoes, tomato koottu.
We can make this same kootu with less spiciness to serve with rice. Also with little more spicier while serving with chapathi /roti.
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This tomato koottu will definitely be a savior while we are out of vegetables to make side dish. AS this koottu is very light, we can have it with puli kuzhambu/kara kuzhambu , sambhar rice, hotel style kara kuzhambu etc.,
Tomato kootu(Thakali kootu)
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALI SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 3 persons
INGREDIENTS:
4-5 tomatoes(Finely chopped)
10-12 shallots
4 tablespoon moong dhal
1 teaspoon kuzhambu milagaai thool
1/4 teaspoon turmeric powder
Water as required
salt as required
Few curry leaves
1 teapsoon rice flour
To
grind:
1/2 cup coocnut gratings
1/2 teaspoon cumin seeds
2 shallots
Water to grind
To
temper
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 red chillies
VIDEO RECIPE LINK:
PREPARATION:
Chop the tomatoes and keep it ready.
Grate the coconut and grind it along with cumin seeds and shallots
METHOD:
Add the moong dhal, tomatoes, shallots, kuzhambu milagaai thool, turmeric powder .
Add required water (approx 1 cup) and pressure cook for 4 whistles.
Open the lid once pressure released and mash well.
Then boil the kootu till it becomes thick.
If you added more water while pressure cooking, the kootu will take long time to become thick.
Once it becomes thick, add the chopped curry leaves ground coconut paste.
Mix well.
If the kootu is still not combined well and seems little thin, mix the rice flour in water 3 tablespoon water and add the slurry.
Let the kootu to boil for around 30 -60 seconds.
Now the kootu is ready , After cooled down it will become more thicker.
Finally temper the mustard seeds , cumin seeds and red chillis in oil(preferably coconut oil) and then add into the kootu and mix well.
Serve hot with rice along with sambhar, kara kuzhambu, Rasam
NOTES:
1. Dont add more amount of dhal, it will make the kootu as dhal
2. Mash the tomato and dhal is must to get smooth thick koottu
3. Adding more tomatoes will make the kootu be more tangy.
so adjust the dhal and spiciness as per the tanginess of the
tomatoes used.
4. Instead of kuzhambu milagaai thool, you can even
use regular red chilli powder .
5. If you like you can even add few green chilies too
while cooking the tomatoes and dhal.
6. You can even cook the dhal and tomatoes separately.
7. While pressure cooking dont add more water , otherwise
the koottu will become more thin and requires more time
to become thick.
8. Let the kootu to become thick in consistency before adding coconut paste.
because after adding coocnut paste , we sholud not boil the kootu
for long time.
9. Adding rice flour slurry will make the kootu thick and
Al together in consistency.
10. You can even grind the rice flour along with coconut.
11. For tempering you can even use thalippu vadagam(vengaaya vadagam)too.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Grate the coconut and grind it along with cumin seeds and shallots.
Add the moong dhal, tomatoes, shallots, kuzhambu milagaai thool, turmeric powder .
Add required water (approx 1 cup) and pressure cook for 4 whistles.
Open the lid once pressure released and mash well.
Then boil the kootu till it becomes thick.
If you added more water while pressure cooking, the kootu will take long time to become thick.
Once it becomes thick, add the chopped curry leaves ground coconut paste.
Mix well.
If the kootu is still not combined well and seems little thin, mix the rice flour in water 3 tablespoon water and add the slurry.
Let the kootu to boil for around 30 -60 seconds.
Now the kootu is ready , After cooled down it will become more thicker.
Finally temper the mustard seeds , cumin seeds and red chillis in oil(preferably coconut oil) and then add into the kootu and mix well.
Serve hot with rice along with sambhar, kara kuzhambu, Rasam
Do
try this recipe and please don’t forget to give your feedback in comments.
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