Showing posts with label Thakkali pazha kuruma. Show all posts
Showing posts with label Thakkali pazha kuruma. Show all posts

Monday, August 18, 2008

Thakkali pazha kuruma (Type 1)

Tomato kurma / tomato kuruma.
This is not so common, but tastes excellent and an attractive alternative to the usual (e.g., my tomato kuruma type 2).



Main Ingredient:

Ripe vine tomato - 4 (1 lb/ 500 gms)

To dry roast(without oil):
Kuskus (poppy seeds) - 1 tbsp
cashew - 6
cardamom- 2
cloves - 3
cinnamon - 1 inch long
Kadal paasi/sea weeds-1/2 tsp
coriander seeds - 1 tbsp
red chilli -1
Black pepper - 1/2 tsp

To roast with 1 tsp oil:

Red onion- 1/2
garlic cloves - 2
ginger - 1 inch
shredded coconut - 1 tbsp

Others:
Red onion- 1/2
green chillies- 4
turmeric powder - 1 pinch
curry leaves - 1 brig
cilantro - 1 tbsp (chopped)
Bay leaves - 2
Fennel seeds (perun jeeragam)- 1 tsp
cooking oil - 2 tbsp

Directions:

Bring to boil 2 cups of water.
Halve the tomatoes and boil them.
Peel off the skin and puree it.
In a frying pan dry roast all the ingredients given to do so.
Then add a tsp of oil and fry the onion, ginger, garlic and coconut.
cool all roasted/ fried items and grind them to a fine paste.
Cop the green chillies, onion, curry leaves and cilantro.
Heat 1 tbsp oil in a pan.
Add the fennel seeds and after it becomes red, add bay leaves.
Then goes the onion, curry leaves, cilantro and green chillies.
After sauting them for a while add the finely ground masala.
Then add the tomato puree, turmeric powder and salt.
After the raw smell of tomato and masala turns in to a pleasant curry smell, turn off the stove.

Serving suggestions:

Makes 3 cups of Thakkali kuruma.
Serve as a dipping for Idly ,dosai, chapathi, roti or even with rice.

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