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Wednesday, January 27, 2010

Tomatar ka Kut

I did laugh after hearing the name of the dish 'Tomatar ka Kut', yeah I heard it while I was at Hyderabad my neighbor Aunty invited me for dinner one night, when I asked her whats for dinner she said 'Tomatar ka Kut'... I really couldnt laugh right in front of her so I just smiled and excused myself asking time to refresh. So I took probably 15 mins and went for dinner... Oh my the dinner was great she had Roti's with Machi curry, rice with 'Tomatar ka Kut', rasam and veggies... Everything was delicious... Then obviously I asked her for the recipe, I just made some changes like any other time...


Red Onion - 1 large finely chopped
Tomatoes - 5 medium nos.
Garlic - 10 cloves crushed
Curry Leaves - chopped
Tamarind - small lemon size
Coconut - 1/2 cup
Sesame Oil - 2-3 tbsps
Egg - 6 nos. Extra Large
Sea Salt to taste


Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tbsp
Red Chillies - a few broken (optional)

To Garnish:

Coriander Leaves


1. Wash, boil and peel the Eggs and slice them in halves.
2. Boil water and drop the Tomatoes, when the skin cracks let it cool and carefully peel the skins and pond it to a thick liquid.
3. Make thick Tamarind pulp and strain the skin and seeds.
4. Blend the Coconut with Water and make a thick milk, straining off the Coconut.
5. Heat Oil and throw the Mustard Seeds, when they pop add the Onions and cook until golden brown. Now goes the Curry Leaves, crushed Garlic, Cumin Seeds and Red Chillies (if you are using) saute until Cumin turns brown.
6. Add the blended Tomatoes and cook for 5 mins until the raw smell disappears. Now throw in the rest of the spices. After a few mins pour the Tamarind Pulp and cook.
7. When the spices are all done pour the Coconut Milk and simmer for 5 mins, the thickness of the gravy can be controlled now, add some Water if you need it a lil watery or cook until all the Water is thickened.
8. Adjust Salt and garnish with Coriander Leaves and add the boiled Eggs.

Serve with: Rice or Roti

P.S.: To get a nice red color you can avoid Whole Red Chillies and add Chilli Powder.

Friday, January 22, 2010

Paruppu (Thuvar) Urandai Kulambhu

Apologies, Apologies and Apologies... You all know why, but am really sorry for just disappearing into thin air... Just that my inlaws had visited us here, then a brief trip to India and after that I kept travelling and work kept me busy, couldnt come back to blogging... But again thank you guys so much for stopping by here, mailing me and checking on with me in Orkut, it really meant and means a lot!!! Suddenly I realized I had been long away from blogging now that couldnt keep myself away anymore ha ha ha!!!

About Paruppu Urandai Kulambhu we all have made or had this at one point of time for sure... This time when I was back home at India happened to visit my Mom's friend place, not to mention she is an amazing cook... While talking she asked me what I really wished to have I had a big array of things lol!!! Then Aunty mentioned about Paruppu Urandai Kulambhu, she promised she would make it along with me and also teach a few more of her traditional recipes... Know what happiness found no bounds or limits... In just 35-40 mins she was done with lunch and I was wondering how and what had happened all the time, she was like a dynamite, walking all around in her kitchen she kept us engaged talking all the while and at the same time lunch was ready boom!!! This is totally her recipe and I would definitely make this my Mom's way and post it shortly...


For the Paruppu Urandai

Thuvar Dhal - 1 cup
Small or Pearl Onions - 1/2 cup
Coriander Leaves - few Stalks

To Paste:

Red Chillies - 6 nos.
Saunf - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sea Salt to Taste
Curry Leaves - a few

For the Kulambhu:

Pearl or Small Onions - 1 1/2 cup
Tomato - 2 nos.
Tamarind - medium lemon size
Sea Salt to Taste

To Paste:

Dry Roast the below and paste them.

Red Chillies - 6 nos.
Curry Leaves - a few
Poppy Seeds - 1/2 tsp
Saunf - 1/2 tsp
Coriander Seeds - 1 tsp
Rice - fist full (I used Idly Rice)
Coconut - 2 tbsps
Sea Salt to Taste

For Seasoning:

Oil - 2 tbsps
Saunf - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Curry Leaves - a few


Coriander Leaves
Curry Leaves


1. Soak Thuvar Dhal for few hours, grind the ingredients finely under to paste in Paruppu Urandai and add the soaked Dhal make a coarse paste without adding any water. Just sprinkle a few drops if needed.
2. Thinly slice the Pearl Onions and Coriander Leaves and mix with the ground Dhal. Make small lemon sized balls and steam cook in a pressure Cooker for 10-15 mins.
3. Meanwhile, roast the ingredients except Salt under to paste in Kulambhu and make a paste.
4. Heat Oil throw in the seasonings and add the Pearl Onions, when golden brown just the same old funda the Tomatoes goes in.
5. When it becomes juicy add the Tamarind extract and the ground paste cook for a few mins along with Water, break couple of Paruppu Urandais while adding the rest and cook for a few more mins.
6. Garnish with Corriander Leaves and Curry Leaves. Check for Salt.

Serve with: Rice or Dosa

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