Tomato pidi karunai kizhangu masial recipe

INGREDIENTS:

1. Chopped Tomato - 2
2. Pidi Karunai Kizhangu - 3
3. Chopped Onion - 1
4. Chili powder - 1 + 1 1/2 teaspoon (tsp.)
5. Coriander powder - 1/2 teaspoon (tsp.)
6. Turmeric powder - 1/4 teaspoon (tsp.)
7. Asafoetida powder - 1/4 teaspoon (tsp.)
8. Ginger - small piece
9. Curry leaf - a handful
10. Coriander leaf - a handful
11. Sesame oil - 3 tablespoon (tbsp.)
12. Mustard seed - 1 teaspoon (tsp.)
13. Spit black gram - 1 teaspoon (tsp.)
14. Salt - as needed

PREPARATION:

1. Boil or pressure cook pidi karunai kizhangu very soft. Now peal the skin and mash well.
2. In a blender or mixer add tomato, ginger, curry leaves, coriander leaves and grind them to fine paste by adding little water if needed.
3. In a pan heat 1 tablespoon (tbsp.) oil add mustard seeds, spit black gram and sauté until mustard seeds stop spattering.
4. Now add onion and sautae until they become translucent.
5. Now add chili powder, turmeric powder, coriander powder, asafoetida powder and sauté for a minute.
6. Reduce heat and add the tomato paste and sauté for a minute.
7. Now add the mashed pidi karunai kizhangu, salt and mix well. once mixed well add 2 tablespoon (tbsp.) of oil. Mix well and serve

NOTES:

1. Goes well with rasam rice, moor rice.