Tomato Porichu Kootu
Equipment
- Pressure cooker or instant pot
Ingredients
- 1/2 cup Fresh grated coconut fresh or fresh frozen
- 1 tbsp Jeera seeds
- 3 Dried red chillies preferably Byadagi variety
- 1 tsp Rice soaked in a couple tbsp of water
- 1 cup Toor dal
- 1 cup Chopped tomatoes
- 1/2 tsp Mustard seeds
- Salt - to taste
- 1 tbsp Vegetable or Canola Oil
- Turmeric powder - a pinch
- Hing - a pinch
- 6-8 Curry leaves
- 1 tbsp Ghee
- 1 tbsp Cilantro leaves - chopped
Instructions
- Cook toor dal in 3 cups of water in a pressure cooker or instant pot. I cook it for 4 minutes at the pressure cook setting.
- Make a smooth paste of fresh coconut, jeera seeds, red chillies, and rice using a small blender. Add a little water to make the paste.
- Add the tomatoes, salt, and turmeric to a saucepan and add a little water to just submerge the tomatoes. Cook on a low-medium heat until the tomatoes begin to fall apart.
- Add the boiled toor dal and the spice paste to the tomatoes and cook for another 2-3 minutes while stirring. Dilute with water if needed until it resembles the texture of sambar or dal and the mixture is fully heated through. Adjust the amount of spice paste you use based on spice preference.
- In a small saucepan, heat the ghee and make Vaggarnae with mustard seeds, hing, and curry leaves. Add the Vaggarnae to the kootu and cook for another minute.
- Garnish with chopped cilantro and serve hot with rotis or rice along with a vegetable side.
Notes
The spice paste can be made 2-3 days ahead and stored in the refrigerator, or frozen for several months.
Leftover porichu kootu can be stored in the refrigerator for up to 5 days.
Leftover porichu kootu can be stored in the refrigerator for up to 5 days.