Sunday, 2 February 2020

Thakkali Kai Kootu/Pachha Thakkali Kootu/Green Tomato Kootu - தக்காளி காய் கூட்டு

Thakkali Kai Kootu is a South Indian delicacy made with raw/green tomatoes/thakkali kai along with dal and fresh ground coconut paste. It is a very simple,  healthy, spicy and tangy kootu that can be prepared as side dish and served with white rice or rotis. The green tomatoes are not available all the time in the market, but whenever I find these beautiful, tangy green tomatoes/tomatillos, I make it a point to buy them and make either kootu or thogaiyal. Do try out this lovely and healthy Thakkali Kai Kootu and post your comments here. Meanhwile do check out other interesting and delicious Kootu Varieties and other  Sambars/Dal/Rasamvarieties here.

Here’s how to make Thakkali Kadi Kootu with step by step photos…
Ingredients
Green Tomatoes/Thakkali Kaai
5-6 [chopped]
Moong Dal/Paasi Paruppu
4 tbsp
Onion
1 big chopped
Garlic Cloves
6-7
Turmeric Powder
½ tsp
Salt
As needed
Oil
1 tbsp

For Grinding
Coconut/Thengai
3-4 tbsp
Green Chillies/Pachai Milagai
3
Dry Red Chillies/Kaindha Milagai
2
Cumin Seeds/Jeeragam
1 tsp

For Tempering
Oil
1 tbsp
Mustard Seeds/Kadugu
½ tsp
Urad Dal/Ullutham Paruppu
½ tsp
Asafoetida/Perungayam
¼ tsp
Dry Red Chillies
2
Shallots/Sambar Vengayam
7-8 [chopped]
Curry Leaves/Karuvepilai
8-10
Preparation Time: 10-12 minutes               Recipe Category: Vegetarian Gravy
Cooking Time: 20-25 minutes                      Recipe Cuisine: Tamil Nadu, South Indian
Serves: 4-5
Author: Priya Anandakumar

Preparation

Wash and soak the moong dal/paasi paruppu for about 15-20 minutes.
Wash the thakkali kai/green tomatoes and chop them to medium size pieces and keep it ready.
Add coconut, 1 tsp cumin seeds, 3 green chillies, 2 dry red chillies to the mixer and grind it into a fine paste with little water and keep it aside.

Method
Heat 1 tbsp of oil in a pan/kadai, add chopped onions, garlic cloves and saute well until the onions turn translucent on medium flame.
Add the chopped green tomatoes/thakkali kai to the pan and saute for about 3-4 minutes and switch off the stove.
Drain the water from moong dal/paasiparuppu and add it to the pressure cooker. Add the cooked green tomatoes to the moong dal, about ¾ cup of water, salt and pressure cook for one whistle and switch off the stove.
Wait for the steam to release by itself and open the lid.
Now add the ground coconut paste to the cooked moong dal + tomatoes and bring it to boil and cook for about 5 minutes
When the raw smell has vanished, switch off the stove.

Tempering
Heat 1 tbsp of oil in a pan/kadai, splutter mustard seeds/kadugu, urad dal and fry until light golden brown color. Add dry red chillies , asafoetida/perungayam and fry for about 20 seconds.
Add curry leaves and fry until they turn crispy.
Add chopped shallots to the pan and fry well until they turn to beautiful light golden brown color and switch off the stove.
Add the tempering to the cooked dal and give a good stir.
Delicious, healthy and tangy Thakkali Kai Kootu/Green Tomato Kootu is ready to be enjoyed. 

Step by step procedure to make Thakkali Kai Kootu


Preparation

Wash and soak the moong dal/paasi paruppu for about 15-20 minutes.


Wash the thakkali kai/green tomatoes and chop them to medium size pieces and keep it ready.

Add coconut, 1 tsp cumin seeds, 3 green chillies, 2 dry red chillies to the mixer and grind it into a fine paste with little water and keep it aside.

Method

Heat 1 tbsp of oil in a pan/kadai, add chopped onions, garlic cloves and saute well until the onions turn translucent on medium flame.

Add the chopped green tomatoes/thakkali kai to the pan and saute for about 2-3 minutes and switch off the stove.

Drain the water from moong dal/paasiparuppu and add it to the pressure cooker. Add the cooked green tomatoes to the moong dal, about ¾ cup of water, salt, turmeric powder and mix well.

Pressure cook for one whistle and switch off the stove.

Wait for the steam to release by itself and open the lid. Now add the ground coconut paste to the cooked moong dal + tomatoes and bring it to boil and cook for about 5 minutes.

When the raw smell has vanished, switch off the stove.

Tempering

Heat 1 tbsp of oil in a pan/kadai, splutter mustard seeds/kadugu, urad dal and fry until light golden brown color. Add dry red chillies , asafoetida/perungayam and fry for about 20 seconds. Add curry leaves and fry until they turn crispy.


Add chopped shallots to the pan and fry well until they turn to beautiful light golden brown color and switch off the stove.


Add the tempering to the cooked dal and give a good stir.

Delicious, healthy and tangy Thakkali Kai Kootu/Green Tomato Kootu is ready to be enjoyed. Serve it hot with steam cooked white rice or with chapathis.

Suggestions

I love to add onions and garlic to make the kootu, you can very well skip both.
Adjust the spice level according to your family needs.

I have pressure cooked both dal and pachai thakkali/thakkali kai together, instead you can follow this procedure as well. Pressure cook the moong dal and keep it aside. After sautéing the tomatoes, cover and cook for about 5-7 minutes. Then add the ground coconut paste, cooked dal and let it cook for another 5-7 minutes and switch off the stove. Finally add the tempering and enjoy the kootu.

Please watch a small video on how to make thakkali kai kootu by clicking below



Thank you all for visiting my space, please come back again for more simple, delectable and delicious Kootu Varieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…






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Priya Anandakumar