Tomato Majjiga Pulusu

2 cups curd / yogurt
3 tsp Besan flour
Salt to taste
1/4 tsp Turmeric (Haldi powder)
3-4 small tomatoes
2 green chillies (slit)
Water (2-3 cups approx)
For seasoning:
1 tsp oil
1 whole red chilli (broken)
1/2 tsp mustard Seeds
1/4th tsp methi seeds
1/4th-1/2 tsp Chili Powder (Red Chili Powder)
1/2 tsp dhaniya powder
Big pinch of hing
1 tbsp coriander leaves (Chopped)
1 clove garlic (small, crushed)
Beat curd with little water into buttermilk and keep aside. Mix besan with little water (into batter, without lumps) and keep aside. In a deep sauce pan boil tomatoes until cooked but firm, remove from heat and completely cool down. Remove the skin and crush the cooked tomatoes. In the same pan on medium low heat stir in buttermilk, besan mixture, turmeric, salt, green chillies, 1/8th tsp methi seeds and water ( I usually add 2 cups at first) and cook. Allow it to thicken, stirring it often, to stop it from boiling over. Simmer on low heat. Remove after it is well blended. In small pan heat oil on low flame, add red chilli, mustard seeds, remaining methi seeds and hing, allow mustard seeds to crackle, now add dhinaya powder, chilli powder and fry for 1/2 minute. Remove from heat, stir the seasoning into buttermilk mixture and mix well. Adjust the seasoning, add crushed garlic and garnish with coriander leaves and remove from heat.

No comments:

Post a Comment

Search This Blog