|
CHETTINAD
TOMATO KULAMBU
| Tamarind
juice |
1
cup |
| Tomato |
4 |
| Red
chilli |
5 |
| Cumin
seeds |
1/2
tsp |
| Fenugreek
seeds |
1/2
tsp |
| Onion |
1
medium |
| Garlic |
5
flakes |
| Coriander
seeds |
2
tsp |
| Cashew
nuts |
6 |
| Coriander
leaves |
chopped |
| Oil |
|
| Salt |
|
- Heat the
pan with the oil, fry the cut tomatoes leaving 4 pieces, fry for 3
minutes. Grind the fried tomatoes. Keep it aside.
- Heat
the pan with oil, fry cumin sees, fenugreek seeds, coconut, red
chili, coriander seeds fry until the aroma comes out. Then add
half cut onion, garlic
- and
cashews fry well.
- Now grind the fried items into paste with
adding water.
- Heat
the pan and add remaining cut onion and tomato, fry until the
onion becomes golden color.
- Add the ground ingredients into
it fry for 5 minutes. Then add the ground tomato to it.
- Cook until
the oil separates. Now
add the tamarind juice and salt to it, cook in the medium heat for
4 minutes.
- Garnish with the coriander leaves.
Recipe by Meenakshi
Meyyappan, Texas, USA |
|
|
