TOMATO KUZHAMBU

 

 

 

This is yet another tasty,spicy and tangy preparation involving ripe and succulent tomatoes.I prepared this kuzhambu for lunch.It is heavenly--this is the feedback I received.I'm really thrilled that it turned out perfect.You can even pair this with idli,soft dosa and pongal

 

 

 

 

 

 

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 INGREDIENTS TO SAUTE AND GRIND TO PASTE :

 

CORIANDER SEEDS- 4 TSP

CUMIN SEEDS- 3/4 TSP

PEPPERCORNS-1/2 TSP

RED CHILLIES-3 NOS

GARLIC CLOVES-5 NOS

SHALLOTS- 6 NOS

GRATED COCONUT- 2 TBSP

TOMATOES- 3 RIPE

 

OTHER INGREDIENTS:

 

SHALLOTS- 10 NOS

ONIONS- 1 NO

GARLIC CLOVES-6 NOS 

SAMBAR POWDER- 3 TSP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

TAMARIND- GOOSEBERRY SIZE

OIL- 4 TSP

FOR SEASONING:

 

COCONUT OIL--3 TSP 

MUSTARD-1 TSP

ASAFOETIDA- 1/2 TSP 

CURRY LEAVES--2 SPRIGS.

PROCEDURE :

 

1. Soak tamarind in warm water and extract syrup.

 

2.Saute and grind all the ingredients cited above to a fine paste using little water.

 

3.In a pan add oil and saute shallots,onions,salt,garlic cloves.

 

4.Pour tamarind syrup,turmeric powder and boil till the raw smell evades completely.

 

5.Now transfer the paste,sambar powder and simmer in mild heat till you spot the bubbles and switch off.

 

6.Prepare the seasoning and add it to the kuzhambu.