Thursday, November 23, 2006

tomato kadhi

tomatoes 2 (blanched and pureed)
curd 1/2 cup
besan 2 tbsp
green chillies 2
cumin seeds 1/2 tsp
mustard seeds 1/4 tsp
red chillies 2
curry leaves 1 tbsp
coriander leaves 1 tbsp
asafoetida a pinch
turmeric 1/4 tsp
oil 1 tbsp
salt to taste

Mix the tomato puree, and besan. If its too thick add

little water and make into liquid consistency. Heat

oil in a pan add cumin seeds, mustard seeds, red chillies.

When they splutter, add asafoetida, curry leaves,

tumeric and slit green chillies. Pour the curd mixture

into this and bring it to boil. Add coriander leaves and

remove from fire. Serve hot with rice and papad.