Tag Archives: Tomato

Fenugreek Leaves Tomato Curry

30 May

fenugreek_tomato_curry
Menthi Kura Tomato Kura.

Fresh fenugreek leaves are washed and roughly chopped. Gravy is prepared with onion, tomato and spices. Fenugreek leaves are cooked in the gravy along with dalia powder and other powdered spices. Serve fenugreek leaves tomato curry with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Tomato Curry.

Ingredients:

Fenugreek Leaves 1 Cup Packed
Onion 1
Tomato 2
Green Chiles 2
Garlic 2 Cloves
Dalia / Roasted Gram 2 Tbsps
Turmeric Powder a pinch
Red Chile Powder 1/4 tsp
Coriander Powder 1/2 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, separate leaves and roughly chop the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Peel and crush the garlic cloves.

Grind dalia into fine powder using spice blender.
Mix dalia powder with few tablespoons of water and keep aside.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When cumin seeds start to sizzle, add chopped onion and garlic cloves.
Fry the onion till it turns light brown around the edges.
Then add green chiles and chopped fenugreek leaves.
Fry till fenugreek leaves wilt, stir in chopped tomatoes and cook till tomatoes soften and become mushy.
If tomatoes are not juicy enough, add few tablespoons of water along with tomatoes.
Then add dalia paste, coriander powder, red chilli powder, turmeric powder and salt.
Cook briefly and remove from heat.
Serve fenugreek leaves tomato curry with steamed rice or with roti.
Notes: Make sure to cook the fenugreek leaves well.

Suggestions: Adjust the amount of fenugreek leaves according to your preference.
Variations: You can also add a pinch of garam masala powder in the end if you wish.
Other Names: Fenugreek Leaves Tomato Curry, Menthi Kura Tomato Kura.

Mint Tomato Chutney

21 May

mint_tomato_chutney
Pudina Tomato Pachadi.

Spice powder is prepared by roasting and grinding dals and spices. Fresh mint leaves are fried in oil along with juicy tomato and ground into paste along with freshly made spice powder. Finally mint tomato chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around half a Cup of Mint Tomato Chutney.

Ingredients:

Mint Leaves a Handful
Tomato 1
Chana Dal 1 Tbsp
Whole Red Chile 1
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 1 – 2
Oil 1 tsp

Method of preparation:

Wash and finely chop the tomatoes.
Wash and roughly chop the mint leaves.

Heat a pan on low heat, roast chana dal, red chillies and coriander seeds separately until aromatic or until they change color.
Cool the roasted ingredients to room temperature.

Heat oil in a pan, add mint leaves and fry till they turn wilt and start to change color.
Remove mint leaves on to a bowl.
Add chopped tomatoes to the same pan, add salt and cook till tomatoes turn soft and mixture is thick.
Remove the tomatoes onto the same bowl.
Cool the ingredients to room temperature.

Grind chana dal, red chili, coriander seeds mixture into smooth powder using a spice grinder.
Add the fried tomatoes and mint leaves and grind again into paste.
Remove the mint tomato chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above mint tomato chutney bowl.
Serve mint tomato chutney with steamed rice or with idly, dosa etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chillies.
Variations: Check other mint chutney with red chillies , spicy mint chutney etc…
Other Names: Mint Tomato Chutney, Pudina Tomato Pachadi.

Tomato Rice Upma

30 Apr

tomato_uppudu_pindi
Tomato Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in chopped tomatoes till rawa is completely cooked. Tomato rice upma can served with mango pickle or with yogurt.
Makes: around 2 servings of Tomato Rice Upma.

Ingredients:

Raw Rice 1 cup
Tomatoes 3 Medium
Dalia 3 – 5 Tbsps
Green Chiles 2
Salt to taste
Ghee 1/2 tsp
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the tomatoes.
Wash and finely chop cilantro leaves.
Grind dalia / roasted gram into fine powder using a spice blender.

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped tomatoes.
Fry till tomatoes are little soft (around 2 cups of mixture), pour 1/2 cup of water and salt.
Bring the water to boil, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed and rawa is cooked.
Remove from heat, fluff up and stir in dalia powder.
Garnish with cilantro and serve tomato rice upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: Squeeze half a lime at the end of cooking process if you wish.
Other Names: Tomato Rice Upma.

Moth Tomato Masala

18 Apr

moth_masala
Bobbarlu Tomato Masala.

Moth beans are soaked and cooked. Tomato onion gravy is prepared by roasting the tomato and onion and grinding them into smooth paste. Cooked moth beans is finished in the tomato onion gravy and powdered spices. Serve moth tomato masala with plain or flavored rice or with roti.
Makes: around 4 Servings of Moth Tomato Masala.

Ingredients:

Moth Beans 1 Cup
Onion 1 Large
Tomato 3 Medium
Green Chiles 2
Ginger Garlic Paste 1 tsp
Cumin Powder 1/4 tsp
Garam Masala Powder 1/2 tsp
Red Chilli Powder 1 tsp
Turmeric Powder a big pinch
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Soak moth beans in water for around 4 hours.
Pressure cook in 2 cups of water for 2 whistles.
Wash and finely chop the cilantro leaves.
Wash and roughly chop the tomato.
Peel and roughly chop the onion.
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add chopped onions.
Fry till onion turns translucent, add tomatoes and cook till tomatoes turn soft.
Cool the cooked onions and tomatoes to room temperature and grind them into smooth paste using a blender.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger garlic paste and fry for few seconds.
Then stir in ground onion and tomato paste, cooked moth beans, cumin powder, garam masala powder, red chilli powder and salt.
Cook for few minutes, stir in half a cup of water if necessary.
Cook on low flame for around 5 – 10 minutes and remove from heat.
Garnish the moth tomato masala with chopped cilantro.
Serve moth tomato masala with plain or flavored rice or with roti.
Notes: Make sure moth beans are cooked well.

Suggestions: Adjust spice with green chiles or with red chili powder.
Variations: You can also check other recipes with moth beans here.
Other Names: Moth Tomato Masala.

Chickpeas Spinach Curry

11 Apr

spinach_chickpeas
Chickpeas Spinach Curry.

Whole spices are added to hot oil to release their aroma. Then cooked garbanzo / chickpeas are fried briefly. Fresh spinach is roughly chopped and added to the oil along with tomato. Serve chickpeas spinach curry over plain steamed rice or wrapped in roti.
Makes: around 4 Servings of Chickpeas Spinach Curry.

Ingredients:

Chickpeas 1 1/4 Cups
Spinach 2 Cups Packed
Tomato 1
Garlic 1 Clove
Broken Red Chiles 5 – 7
Lemon Juice 1 Tbsp
Panch Phoran 1 1/2 tsps
Salt to Taste

Method of preparation:

Soak chickpeas in water overnight and pressure cook for 3 whistles or until just soft.
Wash and roughly chop the spinach leaves.
Peel and crush the garlic clove.
Wash and chop the tomato.

Heat oil in a pan, add panch phoran.
When mustard seeds start spluttering, add garlic and broken red chiles.
Fry briefly and add cooked chickpeas.
Fry till chickpeas turns golden brown, stir in chopped spinach.
Cook till the spinach completely wilts.
Stir in tomato and fry for few seconds season with salt.
Remove from heat and stir in lemon juice.
Serve chickpeas spinach curry over plained steamed rice or wrapped in roti.
Notes: Make sure to cook garbanzo well.

Suggestions: Adjust amount of spinach leaves according to preference.
Variations: You can also add a pinch of garam masala just before removing spinach from heat.
Other Names: Chickpeas Spinach Curry.