Tomato Kootu [Raw Tomato Gravy]

Tomato Kootu [Raw Tomato Gravy]
I don’t like to plan my meals…..its too much effort and time-consuming. I rather start my cooking by standing in front of my refrigerator doors wide open. I then ponder on what to cook with ingredients in my pantry and let my creativity take its shape. I reserve complex and elaborate dishes for holidays as I need to give its due justice by providing the required time in enjoying and savoring the dish rather than rushing through the meal. So most of my everyday meals are quick and easy which is much-needed for the tight schedule we seem to run in my family.

This recipe is one of the many recipes I learnt from my mother-in-law and I make it every now and then. Kootu is a tamil word which means mixed vegetables with lentils and coconut gravy. However, there are exceptions with certain vegetables like raw tomato, snake gourd, white pumpkin, radish, turnip etc which can be made in kootu form without adding other vegetables. This recipe can be made with radish also and doesn’t require grinding ingredients into paste. This dish can be served with both rice or roti which is an added bonus. Enjoy!!!


Tomato Kootu [Raw Tomato Gravy]


  • Green Tomato /Raw Tomato (unripe) — 6 to7
  • Onion — 1
  • Red Chillies –2
  • Mustard Seeds — 1 tsp
  • Channa Dal — 2 tsp
  • Urad Dal — 1 tsp
  • Coriander Powder — 2 Tbsp
  • Asafoetida — 1/2 tsp
  • Curry Leaves — few sprigs
  • Coconut Shredded — 3 Tbsp
  • Rasam Powder — 1.5 Tbsp
  • Oil — 1 Tbsp + 2 Tbsp (divided)
  • Turmeric Powder — 1 tsp
  • Cooked Toor Dal — 1/2 cup (optional)
  • Salt — as needed
  • Coriander Leaves — 2 Tbsp (finely chopped)


  1. Wash and cut tomato into medium sized cubes. Set aside.
  2. In a wide pan heat 1 Tbsp oil and add mustard seeds. Let it splutter. Now add red chillies, channa dal, urad dal, asafoetida, curry leaves and fry for a minute until the dals turn slightly brown. Now add coriander powder and reduce the flame. Add few drops of oil more, if needed so that the powder doesn’t burn. Now add shredded coconut. and fry till the coconut is slightly brown. Remove the dals and coconut mixture in a bowl or plate and set aside.
  3. In a wide pan or cooking vessel add remaining oil and add chopped onions and fry till they turn translucent. Add chopped tomatoes, salt, rasam powder, and turmeric and mix well. Close the lid and let the tomato cook until they turn soft but still can retain some of its shape.
  4. Now add dal+coconut mixture that was set aside earlier and cooked dal (if using) and mix well. Adjust salt to taste. Garnish with chopped coriander leaves. Serve hot with roti or rice. Enjoy!!!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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