Green Tomato Dal / Thakallikai Kootu

 

Thakallikai Kootu is a South Indian Dal main course dish that is prepared with unripe tomato. Its spicy as well as tangy . Very simple dish that requires exactly 25 minutes to prepare and cook.

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While you pressure cook the moong dal , chop the tomatoes into quarters and prepare the kootu paste. This kootu paste requires a tablespoon of  homemade  Rasam powder / satthumadhu podi , you can also use add store bought rasam powder or sambar powder .The time taken to pressure cook the dal and to release the pressure will take about 12-15 minutes and the time taken to cook the entire dish will take about another 10 minutes. Thus the total time taken will be 25 minutes.

 

 

Summary

  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: main course
  • Preparation Time: 15 min
  • Difficulty: easy
  • Cooking Time: 10 min

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Ingredients

Unripe tomato 300-400 grams
Cooked moong dal 1-2 cups
Turmeric ¼ tsp

For the paste

Toor dal 2 tbsps
Salt To taste
Saathumadhu podi / rasam powder 1 tbsp
Asafetida A pinch
dry red chillies 4
Grated coconut 2 tbsps
Ghee/ clarified butter 1 tsp

Tempering

Ghee / clarified butter 1 tsp
Mustard seeds 1 tsp
White urad daal 1 tsp
Curry leaves 5-6

Steps

 

  1. Pressure cook the moong dal with required amount of water up to 4 whistles . Add little turmeric to this.
  2. Take a kadaai , and add a tablespoon of oil , and all the ingredients given under “for the paste” , except coconut and rasam powder and saute them until they turn golden brown. While adding salt add it wisely , because we add salt to cook the tomatoes too.
  3. Take a blender jar and add the roasted ingredients with grated coconut and rasam powder , add little water and grind it to a smooth paste.
  4. Take a vessel / pot , keep it on low flame . Add 1 1/2 cups of water and add the chopped tomatoes . Add little salt.
  5. This takes about 6-7 minutes to cook. Stir the tomatoes while cooking them , do not mash them.
  6. Check if the tomatoes are cooked. Insetr a knife in one of the pices and see if it goes in easily , in that case the tomatoes are cooked.
  7. Now add the cooked dal to this and stir.
  8. Now add the ground paste to this and stir. Allow it to boil for 2 minutes. Remove from heat.
  9. Take the same kadaai used to roast the ingredients for the paste for tempering. Add all the ingredients given under “tempering”.
  10. Add this tempering to the kootu.
  11. Serve it hot with plain white rice.

 

Note :

Do not cook the dal and tomatoes together , as the tomatoes will be mashed to a pulp. This dish requires the tomatoes to be just about tender.

TIP :

I sometimes pressure cook 1 handful of toor dal and moong dal and make this kootu , which is also equally tasty and you can also have the goodness of 2 different dals.

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