Thakkaali Kuzhambu(kulambu) - Tomato Curry

Onion - 1 medium chopped fine
Tomato - 3 medium ( Cut into thick pieces)
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tbsp
Dhaniya powder - 3/4 tbsp
Jeera/Cumin powder - 1/2 tbsp
Coconut - 1/2 cup grated
Fennel seeds - 1 tsp
Cinnamon - 2 small piece
Clove - 3
Salt as needed
Oil - 3 tbsp

For tempering:
Mustard seeds, urad dhal and curry leaves - all few

Grind together:

Coconut, fennel seeds, cinnamon and clove to a fine paste( or can just grind coconut with fennel seeds to avoid the strong masala flavor by omitting cinnamon and clove).

Heat 2 tbsp of oil in a pan and add onions and fry till light brown...next add chopped tomatoes and saute for 2 - 3 minutes( no need to mash very well...the chunks should be visible..so cut into thick pieces)...next add all powders and saute once....then add ground paste( coconut,fennel seeds..)...reduce flame and cook till the raw smell leaves...add salt. Heat a tbsp of oil in a small kadai and add mustard seeds, urad dhal and curry leaves...when they splutter up pour it on the curry....this curry goes well with rice and also idli/dosa and chapathis.

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