Thursday, October 28, 2010
Tomato Puli Kozhambu / Tomato Gravy
Tomato - 1
Tamarind - lime size or tamarind paste would work too
Water - 2 cups
Salt - to taste
Turmeric - a pinch
Red Chilli Powder - 1 tbsps or more according to spice level.
Oil - 2 tbsp
Asafoetida - a pinch
Curry leaves - 6-8
Mustard - 1 tsps
Urad dhal - 1 tsps
Fenugreek seeds - 1 tsps
First mash the tomato in 1/4 cup water and keep it aside. You could add tomato with mashing it too. Just cut it into 4 - 6 pieces.
Extract 1 cup thick tamarind juice
Heat some deep pan or deep vessel and add oil. When hot add mustard. When it splutters, add urad dhal, curry leaves, fenugreek seeds and asafoetida. Fry until urad dhal turns golden brown.
Add the mashed tomato, red chilli powder, turmeric powder and fry until tomato gets cooked. When tomato becomes tender, add tamarind extract and salt. Add rest of the water and let it boil for about 10 mins. Do not dilute it too much.
The gravy will become thick. Once it becomes thick, remove from heat.
Since it is thick, just a little portion of it will be good enough. You could store it for at least 3- 4 days in the fridge.
Serve it with hot rice or idly or dosa.