This is a very simple and quick dish to make. This goes well for all upmas, dosai, idli, pongal and chapathi. According to individual taste the spice level can be increased or decreased. Adding Jaggery to this dish is optional. Always adding Jaggery enhances the taste of the dish.
Ingredients
4 no. - Big size plum tomatoes
2 to 4. - Green Chilies
1/2 - 1 tsp - Sambar Powder
1/4 tsp - Turmeric Powder
1/2 tsp to 1 tsp - Jaggery
1/4 tsp. - Asafietida
2 tsp. - oil (sesame or any refined oil)
1/4 tsp. - Tamarind paste or 2 tbs tamarind extract
Curry leaves
Salt to taste
In a pan add oil. When the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida, curry leaves, split green chilies sauté for a while. Then add chopped tomatoes, turmeric powder, sambar powder, salt and jaggery. Add 1/3 cup water and cook till the raw smell goes. Switch off the flame.
Ingredients
4 no. - Big size plum tomatoes
2 to 4. - Green Chilies
1/2 - 1 tsp - Sambar Powder
1/4 tsp - Turmeric Powder
1/2 tsp to 1 tsp - Jaggery
1/4 tsp. - Asafietida
2 tsp. - oil (sesame or any refined oil)
1/4 tsp. - Tamarind paste or 2 tbs tamarind extract
Curry leaves
Salt to taste
In a pan add oil. When the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida, curry leaves, split green chilies sauté for a while. Then add chopped tomatoes, turmeric powder, sambar powder, salt and jaggery. Add 1/3 cup water and cook till the raw smell goes. Switch off the flame.
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