Thursday, December 20, 2007

Tomato Perugu kura (Tomato in Yogurt sauce)

5 medium tomatoes, diced (vine ripened or beef steak)
2 medium onions, roughly chopped
chopped coriander leaves
2 or 3 cups yogurt - whisk into a smooth & thick buttermilk
Salt to taste
4 green chillies, slit lengthwise
for seasoning :
1/4 tsp each - mustard seeds & cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, minced
curry leaves
1 tbsp oil
  • Heat oil in a saucepan - add mustard and when they crackle, add rest of the seasoning ingredients.
  • Immediately add chopped onion, saute just until the onions turn translucent (should still have a bite to them)
  • Add chopped tomatoes, turmeric, salt and green chillies. Cover and cook until tomatoes become soft
  • Remove the lid, let all liquid evaporate, turn the heat off.
  • Sprinkle chopped coriander leaves, let cool and whisk in buttermilk.

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