Tuesday, February 16, 2010

Tiffin kurma (1)


Tomatoes - 3 to 4 chopped fine

Turmeric powder - 1/4 tsp


Oil - 1 tsp

To grind to a fine paste:

Coconut - 1 cup

Roasted gram dhal - 3/4 cup

Cinnamon (pattai) - 1"

Cloves(Kirambhu) - 4

Khus Khus - 1 tsp

Sombhu - 2 tsp

Poppy seeds - 1 tsp

To temper:

Small onions - 7 to 8 chopped

Green chillies - 4 chopped fine

Curry leaves - few


Heat oil in a vessel and temper the given ingredients.

Add tomatoes and saute well.

Add turmeric powder, salt and the ground paste with enough water to the desired consistency..

Make it as a thin gravy.

When it is about to froth, switch off.

Garnish with coriander leaves.


Very well suited for dosas, idlis.. and lip smacking too.


If you didn't like the raw smell of the gravy, you can make it to boil for 5 - 7 minutes and can serve.

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