Tomato kuzhambu recipe (1)

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chopped Ripe tomato - 4
  2. Finely chopped Onion - 1
  3. Garlic - 2 cloves
  4. Shredded Coconut - from  1/2 coconut.
  5. Roasted gram - 2 tablespoon (tsp.)
  6. Dry chili - 5
  7. Cinnamon stick - 1 inch
  8. Clove - 2
  9. Fennel seed - 1/4 teaspoon (tsp.)
  10. Mustard seed - 1/2 teaspoon (tsp.)
  11. Curry leaf - 5
  12. Coriander leaf - 10
  13. Oil - 3 tablespoon (tbsp.)
  14. Salt - to taste

PREPARATION:

  1. In a pan heat 1 tablespoon (tbsp.) of oil and roast the coconut, cloves, cinnamon stick, fennel seeds, roasted gram until raw smell is gone (or coconut turns light brown color). Cool this down and grind to fine thick paste by adding little water as possible.
  2. In a pan heat rest of the oil add mustard seeds, curry leaves. Once the mustard seeds stop splattering add the onion and sauté until turns golden brown.
  3. Now add the grind paste, salt to taste. Bring to boil and cook until the raw smell is gone.
  4. Remove from heat garnish with coriander leaf and serve.

NOTES:

  1. Goes well with idli and dosai.



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