Raw Tomato Kootu Recipe

Cooking Directions

• STEP 1.Wash and chop the raw tomatoes into small pieces.
• STEP 2.In a pressure cooker, cook the lentils until they are soft and mushy.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 5.Add the cooked lentils to the pan and mix well. Simmer for a few minutes.
• STEP 6.In a separate pan, heat ghee and fry the grated coconut until golden brown.
• STEP 7.Add the fried coconut to the kootu and mix well.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to cook the lentils until they are soft and mushy for a creamy texture.
• Frying the coconut in ghee adds a rich and nutty flavor to the kootu.

Storage and Serving

• Raw Tomato Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving and add a little water if needed to adjust the consistency.
• Serve the kootu hot with steamed rice or roti for a complete meal.