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TOMATO KUZHAMBU / SPICY TOMATO GRAVY

Hi Everyone,

Today is big day for us!! yes yes the day when our parents spend all their savings without even looking into for what they are spending! Yes its our wedding day! Four years have been ran and still years are waiting to run.
Yesterday I planned to sit with my blog for the whole day but right from morning I didnt even do any work but I didnt touch my laptop also , only now by evening I opened my blog to post some recipes.
And todays recipe is Tomato kuzhambu ,our favourite kuzhambu . I will make this kuzhambu even when the tomato prices are in peak. This is very easy to make and yet it tastes tangy , yummy and spicy. The main advantage is you no need to fry anything just grind and boil and eat. So easy know!!
Tomato kuzhambu goes well with rice and also tastes awesome with Idli ,Dosa ,Paniyarama and Aappam too. My favourite is with idli ! Hot idlis soaked in tomato kuzhambu is divine..You should try it to know why Iam giving so many credits to this simple kuzhambu.
This recipe we were following for decades in Pollachi, but I don't know about other parts of Tamil Nadu as I haven't noticed this recipe in any blog(May be I could missed).
The simple recipe is as below,

INGREDIENTS:

Onions – 1/2 no (big onion).
Oil – 1 tsp
Mustard – 1/4 tsp
Curry leaves – few.
Coriander leaves – a bunch (optional)
Salt – as required.

GRIND TO PASTE:
Tomato – 3 nos (medium sized)
Onions – 15 nos (Pearl onions).
Garlic – 4 to 5 pods.
Coriander seeds / coriander powder – 2 tsp
Cumin / zeera – 1/2 tsp.
Coconut – 2 tsp
Turmeric powder – 1/4 tsp.
Dry red chillies – 4 nos.
PREPARATION:

1) In blender grind onions , garlic , coriander seeds / powder , cumin , coconut , turmeric powder , dry red chillies to fine paste .Finally add tomatoes and give two pulse only ( tomatoes should not be grind to fine puree, coarse puree is enough).


2) Heat oil in a shallow vessel, followed by mustard, curry leaves, onions and fry till golden brown. when done add the ground masala, salt and boil till the gravy reaches required consistency.


3) When gravy thickens to kuzhambu consistency garnish with coriander leaves and switch off the flame.
4) Serve hot with Rice, Idli, Dosa and Panamanian of your choice.

HAPPY COOKING!!















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