All we need after the delicious Diwali goodies are the simple food. Today I am going to share one such recipe. It is the Green Tomato Kootu or the Raw Tomato gravy with coconut, or as we Thakkali Kai Kootu as, we say in Tamil. It’s a simple kootu prepared with green/raw tomatoes, moong dal and with fresh ground coconut masala. Wondering what makes this kootu special? Read on further to know why it’s unique and also for the step by step picture recipe for this green tomato kootu.
On hectic days when I have limited time, I opt for kootu. You can serve kootu as a side or pair it up with rice and papad or chips. This gravy curry made with veggie and lentils undoubtedly provides some dosage of protein and vegetables. And preparing this kootu isn’t tricky either.
All you need is some proper planning. If you have the veggie and moong dal cooked, this can be put together in less than 20 minutes., For this green tomato kootu, you just need to prepare the moong dal, and you can cook it well ahead as well.
So what makes this kootu special? It is the sautéed onion that we add in the end. Yes, sautéing onion separately and including it in the end not only adds excellent flavor but also gives that subtle crunchiness to this kootu. Also, the addition of onion makes it a perfect pair for chapati/roti too.
As I mentioned in my green tomato paruppu usili post, having tomato plants in your backyard is such a boon. You can pluck at different stages as required for the recipe. Look at these beauties below. :-) 
Here comes the delicious Green Tomato Kootu Recipe.
Green Tomato Kootu | Raw Tomato Gravy with Coconut
A simple kootu prepared with green/raw tomatoes and moong dal simmered in fresh ground coconut masala and topped with sauteed onion.
Ingredients:
- Chopped Green Tomatoes – 2 cups
- Moong Dal / Yellow Split Peas – ½ cup
- Chopped Onion – ½ cup
- Curry Leaves – 5 to 6 leaves
- Chopped Cilantro – 2 tbsps
- Turmeric Powder – ½ tsp
- Salt – 1.5 tsp
- Water – 1.5 cups
- For Grinding:
- Grated Coconut – ½ cup
- Cumin Seeds – 1 tsp
- Dried Red Chili – 3
- Water – 3 to 4 tbsps
- For Tempering:
- Oil – 2 tsps + 1 tsp
- Mustard Seeds – ½ tsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Hing – ½ tsp
Prep Work:
- Chop all the vegetables and set aside.
- If using frozen coconut, then thaw them and make sure it is at room temperature. If not grate about a ½ cup of coconut and set aside.
- Grind the grated coconut, cumin seeds, and red chilies together by adding 3 to 4 tbsps. of water.
- Pressure cook the moong dal by adding 1.5 cups of water for three whistles. Let the pressure drop and mash the dal.
Steps:
- Heat a kadai or pan and add two tsps of oil.
- When the oil is hot, add mustard seeds, urad dal, channa dal, hing and curry leaves.
- When the mustard seeds splutter, add the chopped green tomatoes and turmeric powder.
- Mix it well and cover and cook for 4 to 5 minutes.
- Remove the lid and add salt and mix again.
- Then add the ground coconut paste, mashed moong dal, and mix.
- Reduce the heat to low and let it simmer for 5 minutes and turn off the heat.
- Heat a separate kadai and add one tsp of oil.
- When the oil is hot add the chopped onion and sauté until they turn brown.
- Now add this onion and chopped cilantro to the kootu. Mix well and serve warm with rice or roti.
Notes:
- You can sauté and add the onion just before serving.
- Adjust the salt and spice as per your preference and also as per the sourness of the raw tomatoes.
- If you turmeric while cooking moong dal, you can avoid adding to the tomatoes. But no harm in adding extra turmeric.
Ingredients
- Chopped Green Tomatoes – 2 cups
- Moong Dal / Yellow Split Peas – ½ cup
- Chopped Onion – ½ cup
- Curry Leaves – 5 to 6 leaves
- Chopped Cilantro – 2 tbsps
- Turmeric Powder – ½ tsp
- Salt – 1.5 tsp
- Water – 1.5 cups
For Grinding
- Grated Coconut – ½ cup
- Cumin Seeds – 1 tsp
- Dried Red Chili – 3
- Water – 3 to 4 tbsps
For Tempering
- Oil – 2 tsps + 1 tsp
- Mustard Seeds – ½ tsp
- Channa Dal – ½ tsp
- Urad Dal – ½ tsp
- Hing – ½ tsp
Instructions
Prep - Work
- Chop all the vegetables and set aside.
- If using frozen coconut, then thaw them and make sure it is at room temperature. If not grate about a ½ cup of coconut and set aside.
- Grind the grated coconut, cumin seeds, and red chilies together by adding 3 to 4 tbsps. of water.
- Pressure cook the moong dal by adding 1.5 cups of water for three whistles. Let the pressure drop and mash the dal.
- Heat a kadai or pan and add two tsps of oil.
- When the oil is hot, add mustard seeds, urad dal, channa dal, hing and curry leaves.
- When the mustard seeds splutter, add the chopped green tomatoes and turmeric powder.
- Mix it well and cover and cook for 4 to 5 minutes.
- Remove the lid and add salt and mix again.
- Then add the ground coconut paste, mashed moong dal, and mix.
- Reduce the heat to low and let it simmer for 5 minutes and turn off the heat.
- Heat a separate kadai and add one tsp of oil.
- When the oil is hot add the chopped onion and sauté until they turn brown.
- Now add this onion and chopped cilantro to the kootu. Mix well and serve warm with rice or roti.
Notes
- You can sauté and add the onion just before serving.
- Adjust the salt and spice as per your preference and also as per the sourness of the raw tomatoes.
- If you turmeric while cooking moong dal, you can avoid adding to the tomatoes. But no harm in adding extra turmeric.
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