Here is my delicious green tomato kootu recipe with detailed step-wise pictures and video. As we say in Tamil, this raw tomato gravy with coconut or thakkali kai kootu is a simple stew prepared with green/raw tomatoes, moong dal, and freshly ground coconut masala.
I have regularly shared tomato recipes like tomato rice, kurma, thokku, chutney, and biryani. Now it’s time for some green tomato recipes.
Jump to:
- Make a meal with kootu
- So what’s make this green tomato kootu special
- Where do I get my green tomatoes?
- Can I use tomatillos for this kootu?
- Ingredients required
- Dietary specifications
- What to serve it with-
- Watch me make raw tomato kootu
- Prep Work
- How to make green tomato kootu
- Explore other kootu recipes
- 📖 Recipe
Make a meal with kootu
On hectic days when I have limited time, I opt for kootu. You can serve kootu as a side, pair it up with rice, raita, papad, or chips, and make it a meal. This gravy curry made with veggies 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 need to prepare the moong dal, and you can cook it well ahead as well.
So what’s make this green tomato kootu special
Most of the kootu recipes on my blog are without onion and garlic. But for this kootu, I add onions, which makes it special. We saute the onions towards the end and add them to the kootu. Yes, sautéing onion separately and including it adds excellent flavor and subtle crunchiness to this kootu. Also, adding onion makes it a perfect pair for chapati/roti.
Where do I get my green tomatoes?
As my green tomato paruppu usili post mentioned, having tomato plants in your backyard is a boon. You can pluck at different stages as required for the recipe. Yes, I got mine from my backyard. You can also make this kootu with firm red tomatoes.
Can I use tomatillos for this kootu?
Yes and no. :-) Tomatillos are different from green tomatoes. It’s not a 1:1 substitution. Tomatillos are a bit acidic, and I have always used them for salsa but not for kootu. But there is no harm in trying in this kootu.
Ingredients required
- We start the kootu preparation with tempering. We need oil, mustard seeds, urad dal, chana dal, and a generous pinch of asafoetida.
- For the kootu masala, we need cumin seeds, coconut green chilies, and ginger.
- Like every other kootu, we use moong dal for this kootu, too, and I always cook my moong dal with double the measure of water and turmeric powder.
- We also temper some curry leaves and dried red chili before sauteing some onions.
- And the key ingredient of this kootu is green tomatoes. I used three big tomatoes for this kootu, and when chopped, it’s approx 3 cups.
Along with these ingredients, we need salt, water, and, optionally, some cilantro to garnish. Please check the recipe card for exact measurements.
Dietary specifications
This green tomato kootu is naturally nut-free and vegan, and you can use gluten-free asafetida for a gluten-free version.
What to serve it with-
You can enjoy this kootu with roti, hot rice, and some thogayal/chutneys. Alternatively, you can serve it as a side with rice and some kuzhambu, rasam, or sambar and make it a typical Tamil Nadu simple meal.
Watch me make raw tomato kootu
Prep Work
- Chop all the green tomatoes and set aside.
- If using frozen coconut, thaw it and ensure it is at room temperature. If not, grate about a ½ cup of coconut and set aside.
- Grind the grated coconut, cumin seeds, ginger, and green chilies together by adding ¼ to ⅓ cup of water.
- Pressure cook the moong dal by adding double the water measure and ⅛ tsp of turmeric powder for three whistles. Let the pressure drop and mash the dal.
How to make green tomato kootu
- Heat a kadai or pan and add two tsps of oil. Add mustard seeds, urad dal, channa dal, and asafoetida when the oil is hot.
- Add the chopped green tomatoes and 2 to 3 tbsps of water when the mustard seeds splutter.
- Mix it well, cover, and cook for 4 to 5 minutes.
- Remove the lid, add salt, and mix and mash some tomatoes.
- Then, add the ground coconut paste.
- Followed by the mashed moong dal and mix.
- Reduce the heat to low, let it simmer for 5 minutes, and turn it off.
- Heat a separate kadai and add one tsp of oil.
- When the oil is hot, add the dried red chili, curry leaves, chopped onion.
- Sauté until they turn soft and translucent.
- Add this onion and chopped cilantro(if using) to the kootu. Mix well and serve warm with rice or roti.
Recipe Notes
- I highly recommend sauteing and adding the onions just before serving.
- Instead of regular onions, you can also use shallots.
- Adjust the salt and spice as per your preference and the sourness of the raw tomatoes.
- You can also make it without onion.
- You can add one or two tbsps of chana dal along with moong dal.
Explore other kootu recipes
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📖 Recipe
Green Tomato Kootu | Raw Tomato Gravy with Coconut
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
To Temper
- 2 tsps oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- ⅛ tsp asafoetida
For the kootu masala
- ½ inch ginger
- 1 tsp cumin seeds
- ½ coconut
- 2 green chilies
- ¼ to ⅓ cup water
For the dal
- ⅓ cup moong dal
- ⅔ cup water
- ⅛ tsp turmeric powder
Other ingredients
- 3 cups green tomatoes chopped
- 3 tbsps water
- 1.5 tsp salt
- 10 curry leaves
- ½ cup onion chopped
- 1 dried red chili
Instructions
- If using frozen coconut, thaw it and ensure it is at room temperature. If not, grate about a ½ cup of coconut and set aside.
- Grind the grated coconut, cumin seeds, ginger, and green chilies together by adding ¼ to ⅓ cup of water.
- Pressure cook the moong dal by adding double the water measure and ⅛ tsp of turmeric powder for three whistles. Let the pressure drop and mash the dal.
- Heat a kadai or pan and add two tsps of oil. Add mustard seeds, urad dal, channa dal, and asafoetida when the oil is hot.
- Add the chopped green tomatoes and 2 to 3 tbsps of water when the mustard seeds splutter.
- Mix it well, cover, and cook for 4 to 5 minutes.
- Remove the lid, add salt, and mix and mash some tomatoes.
- Then, add the ground coconut paste and mashed moong dal and mix.
- Reduce the heat to low, let it simmer for 5 minutes, and turn it off.
- Heat a separate kadai and add one tsp of oil.
- When the oil is hot, add the dried red chili, curry leaves, chopped onion, and sauté until they turn soft and translucent.
- Add this onion and chopped cilantro(if using) to the kootu. Mix well and serve warm with rice or roti.
Video
Notes
- I highly recommend sauteing and adding the onions just before serving.
- Instead of regular onions, you can also use shallots.
- Adjust the salt and spice as per your preference and the sourness of the raw tomatoes.
- You can also make it without onion.
- You can add one or two tbsps of chana dal along with moong dal.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2017, now updated with new pictures and video.
Dear Madam,
Thanks for posting a simple recipe for Green Tomato Kootu; Your recipe is easy to follow and the quantities/ time mentioned were spot on. Today I prepared this kootu at home following your recipe and it came out very tasty. Much appreciated and keep up the good work.
Anonymous
Thanks
This is one of the most unique kootu recipes that I’ve seen!
:-) Thanks