Ingredients:

• 1/2 kg – raw Tomato
• 1/2 cup – Coconut
• 1/4 cup – Channa dhal
• 1/4 tsp – Turmeric powder
• 1/4 tsp – cumin (jeera)
• 3 or 4 – red dried chillies
• salt to taste
• For seasoning:
• 1 tsp – Coconut oil
• 1/4 tsp – mustard
• 1/4 tsp – urad dhal
• 5 – Curry leaves

Method:

1. Cut the tomatoes.
2. Each tomato can be cut into eight pieces.
3. Cook the channa dhal till tender.
4. Keep two tsps of coconut aside.
5. Grind the remaining coconut, jeera and red chillies into a thick smooth paste.
6. Add turmeric powder and salt.
7. Cook the tomato and add the cooked channa dhal.
8. Add the ground coconut paste, mix and bring to a boil.
9. Remove from fire.
10. In a kadai, add coconut oil and mustard seeds.
11. When they splutter, add urad dhal and fry till lightly brown.
12. Add the coconut and fry till golden brown.
13. Add to the kootu, and garnish with curry leaves.
14. Add the curry leaves.
15. Serve with chapatti, puri and dosa.

Recipe courtesy of Viji Krish