
INGREDIENTS:
Tomatoes
|
4
|
Tamrind
|
1tsp
|
Salt
|
As per taste
|
Chilli powder
|
3 tsp
|
Jaggery
|
1 tsp
|
Turmeric powder
|
1 tsp
|
Mustard seeds
|
2 tsp
|
Red chilli
|
4
|
Channa dal
|
2 tsp
|
Hing
|
1 tsp
|
Gingerly /sesame oil
|
4 tsp
|
METHOD:
- Take a blender jar add tomatoes(roughly cut into 4) salt, chilli powder,turmeric powder and tamrind.Grind it to a fine paste . Don’t add water.
- Now in a kadai add gingerly/sesame oil ,when hot add mustard seeds.
- When it splutters add channa dal and red chilli and slowly pour the tomato paste.(turn the flame to low and add the paste slowly)
- Check the salt and chilli powder and adjust it in this stage itself.
- Close it with lid and cook it for 15-20 mins in medium flame.
- After some time half close the lid and boil it. You can take off the lid ,but the kadai should be very deep ,otherwise it will spilts outside.
- Cook till oil seperates. You can see oil in the corner of the thokku. can add jaggery and boil it for 2 mins and turn off the stove.
- When the gravy come to thicker consistency you can turn off the flame .
Tomatoes must be ripe .
Tamrind is added to adjust with the tanginess.
good one
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