Carrot,Tomato

How to Prepare

1. Wash and peel 2 kg of carrots, then chop them into small cubes.
2. Wash and chop 1 kg of tomatoes into small pieces.
3. In a pressure cooker, add the chopped carrots, tomatoes
4. 400g of cooked toor dal
5. 2 tsp turmeric powder, and 4 cups of water. Cook for 2 whistles.
6. In a grinder, blend 200g grated coconut
7. 4 tsp cumin seeds, and 10 green chilies into a fine paste with a little water.
8. Once the pressure releases, open the cooker and add the coconut paste to the cooked vegetables and dal. Mix well.
9. Add salt to taste and bring the mixture to a boil on medium heat for 5 minutes.
10. In a small pan, heat 4 tbsp coconut oil. Add 4 tsp mustard seeds
11. 4 tsp urad dal, a pinch of asafoetida, and 20 curry leaves. Let them splutter.
12. Pour the tempering over the kootu and mix well.
13. Garnish with 1 cup chopped coriander leaves and serve hot with rice or roti.