- Paruppu Urundai Kuzhambu
- Pachai Payaru Kuzhambu
- Ennai Kathirikkai Kuzhambu
- Karunai Kizhangu Kuzhambu
- Pavakkai Puli Kuzhambu
- Vengaya Kara Kuzhambu
- Ladies finger Kuzhambu
- Green chilli Kuzhambu
- Brinjal Drumstick Kara Kuzhambu
- Vatha Kuzhambu
Recipe Cuisine: South Indian | Recipe Category: Kuzhambu
Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 3
Tomato - 4
Onion - 1 cup
Garlic - 5
Cinnamon - 1 stick
Mustard seeds - 1 tsp
Curry leaves - a sprig
Salt - to taste
Oil - 2 tblpsn
Coconut - 1/2 cup
Fennel seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1.5 tblspn(adjust)
Turmeric - 1/2 tsp
Peel the skin of small onion and chop them into small pieces.
Bring water to boil and cook the tomatoes till its skin separates. Remove the skin and mash it with the back of the spoon.
Heat little oil in a pan, add fennel seeds and cumin seeds. When it crackles, add the coconut, coriander powder, chilli powder and turmeric powder. Sauté for a minute and switch off the flame.
Cool it and grind the mixture into a smooth paste adding little water.
In the same pan, add 2 tablespoon of oil and temper with cinnamon and mustards. When mustard seeds splitters, add garlic and curry leaves.
To this add chopped onion and fry till it becomes soft and the color changes.
Add in puréed tomatoes and cook for about 2 minutes.
Then, add the ground paste, salt and enough water. Bring it to boil for 10 minutes and put off the flame.
Serve with hot rice and raw banana fry.
- Adjust the chilli powder according to the tanginess of the tomato.
|Keep all your ingredients ready for tomato kuzhambu|
|In a pan, roast the fennel seeds, cumin, coconut for a couple of minute in low flame|
|Add coriander powder, chilli powder and turmeric powder. Saute for a minute and put off the flame|
|Cool the roasted ingredients|
|Grind them into a smooth paste adding little water|
|Bring water to boil in a vessel and cook the tomatoes till its skin separates|
|Peel the skin of the cooked tomatoes|
|Mash it with the back of the ladle to puree it|
|In the same pan, heat little oil and season with mustard seeds. Once mustard seeds starts to splutter, add cinnamon, cloves and curry leaves|
|Add chopped small onion and saute for few minutes|
|Stir fry till it becomes soft|
|Add the pureed tomato and cook for 2 minutes|
|Add salt to taste|
|Then, add the ground masala|
|and enough water. Cook for 10 to 15 minutes|
|Put off the flame and garnish with coriander leaves|
|Tomato kuzhambu is ready to serve.|
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