Wednesday, March 13, 2013

Raw Tomato Curry/Thakkali Kai Kootu

I had tasted this dish when I was young...I completely forgot this dish ..Last week one of my friend who loved my cooking blog!! gave me these fresh raw tomatoes from her garden and requested me to post some recipes on it.I was overwhelmed by her love and immediately called up my mom to know any authentic recipes..she suggested to make either kootu or thuvaiyal(chutney).I wanted a semi gravy type dish so that I can use it both as a gravy for steamed rice and also as a gravy for roti/Dosa.Hence ended up with making kootu.It went well with both the things..I am happy that my friend reminded me of this vegetable..
With no more waiting ,press READ MORE below to get into the recipe..

5-6 nos of Raw Tomatoes(Medium sized)
1/3 Cup of Thoor Dhal/Tur Dal
1/4 Tsp of Turmeric powder
A drop of oil
Salt to taste
To dry roast and grind
3-4 Nos of Dry red chillies
1 Tbsp of Coriander seeds
1/2 Tbsp Bengal gram/Kadalai Paruppu/Channa Dhal
2 Tbsp of grated Coconut
For Seasoning:
1 Tbsp of Oil
1 Tsp of mustard seeds
1 no of dry red chilly broken into half
A pinch of asafoetida/Hing
A strand of curry leaves
Pressure cook thuvar/Tur dhal(with a drop of oil and 1/4 tsp of turmeric powder) till it gets cooked well.
In a pan dry roast chillies,coriander seeds,bengal gram and coconut
Cool them and grind it into a paste by adding little water.
To the cooked dhal add sliced tomatoes and the grinded paste.
Add required amount of salt.
Mix well.
Pressure cook for a whistle.
Mash it little with the laddle.
In another pan add oil and heat it
Then add mustard seeds,red chillies,hing and curry leaves.
Add the tempered one to the mashed tomato gravy.
Serve it with hot steamed rice or with Dosa/Roti.
While having it with rice add a tsp of ghee to enhance the taste
Handy Tips:
  • Tomatoes taste little sour.So adjust the spicyness according.(Increase/decrease the number of red chillies accordingly).
  • Use only green/raw tomatoes,not the half ripen tomatoes
  • If the gravy is little watery then raw rice powder can be added and then boiled for sometime to attain the required consistency.
  • Instead of thoor dhal ,Moong dhal(Pasi paruppu) can also be used
  • It can be seasoned with chopped coriander leaves too

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