Monday, October 21, 2013

Tomato Curd Curry/ gutti tomato kura

In this festive season let me share with you a variety of curry with Tomato and Curd.


Tomatoes - 1/4 kg
Curd - 1 cup
Khus Khus - 2 tbsp.
Grated Coconut - 1/2 cup
Besan Powder - 1 1/2 tbsp.
Green chillies - 2 to 3
Garlic Pods - 4 to 5
Red chilli powder
Garam Masala Powder

For Tadka:
Turmeric Pwd - 1 tsp
Mustard Seeds - 1 tsp
Split Black Gram (husked)/Minapappu - 1 tsp
Jeera - 1 tsp
Asafoetida - 1/4 tsp

1)Mix besan powder in water and make a thick paste. Mix this paste in curd and put it aside for 10 mins.
2)Put the tomatoes as it is(without chopping) in hot water and after few mins peel off the skin.
3)Make 4 slits on each blanched tomato.
4)Soak Khus khus for half an hour. Make it a paste along with grated coconut.
5) Now, add khus khus - coconut paste to curd and mix it well.
6)Take a pan and heat some oil for tadka.Add Dal and mustard seeds. When dal turns brown and mustard seeds splits, add jeera, turmeric,asafoetida, chopped garlic pods, green chillies.
7)Now add the curd paste and mix it. Leave it for a minute.
8)Add salt, red chilli powder, garam masala powder.
9)Put the lid and leave it for 2 mins.
10)Add the tomaotoes now. MIx it and put the lid.
11) After 5 mins add the chopped coriander and switch off the flame.

Serve hot with rice or roti.

This dish required very less oil and tomatoes looks as if they are stuffed with curd when served. If you wish to have the ginger flavor you can add ginger garlic paste instead of garlic pods.

Variation: You can avoid khus khus & coconut paste. Instead, grind 2 or 3 tomatoes and add that paste to curd.

Eat healthy food & stay healthy


Friday, October 18, 2013

Flavour of traditional dish

Dasara & Diwali Greetings to all my near and dear ones!!

In Andhra Pradesh 'Pulihora' is the most common dish that is prepared during a festival. Today I am going to post the recipe of 'pulihora'. There are many variations. Like:

Chinthapandu/Tamarind Pulihora
Nimmakaya/Lemon Pulihora
Mamidikaya/Raw Mango Pulihora
Tomato Pulihora

Generally pulihora refers to Tamarind pulihora. So lets know how to make this traditional dish.

Preparation time: 10 mins
Cooking Time: 20 mins.

Rice - 1 Big Cup
Tamarind Pulp - 5 tbsp.
Ginger -  finely chopped 1 tbsp.
Green chillies - 5 to 6
Curry Leaves - 10 to 12
Turmeric Pwd - 1 tsp
Mustard Seeds - 1 tsp
Split Black Gram (husked)/Minapappu - 1 1/2 tsp
Bengal Gram/Pachchi senaga pappu (soaked) - 2 tbsp
Asafoetida - 1/4 tsp
Jaggery - very small piece
Mustard seeds powder - 3/4 tsp

1) Wash rice and pressure cook it.
2) Take oil in a pan for tadka. When oil is heated up, put split black gram dal, mustard seeds. When mustard seeds starts splitting, add asafoetida, ginger pieces and curry leaves.
3)Now add thick tamarind pulp and also add split green chillies. Stir it for few seconds. Now add turmeric powder, jaggery.
4) Keep stirring the contents often till the lump of jaggery disappears. Add soaked Bengal gram. Now add salt and mix it. Switch off the flame and let it cool for a minute.
5)Spread the cooked rice in a wide vessel and add the above tadka.
6)Mix it till the content gets mixed up uniformly.
7)Add the mustard powder now when the rice is not steaming hot and mix it.
8)Serve it hot.

Note: Never add mustard powder when rice is very hot. This gives bitter taste.

Enjoy the flavor of pulihora.