Boil two cups of water and add whole tomato and cook on medium flame for five minutes or till soft. Switch off the flame and cool it. When it is warm enough to handle, mash it and extract the juice. Strain the tomato juice and keep aside. If the extract is too thick, you can add one more cup of water.
In a dry kadai add bengal gram dal, urad dal, black pepper, cumin, fenugreek, red chillies, coriander seeds and dry fry till the dals turn golden colour. Cool it and powder it coarsely.
Pour the tomato extract in a thick bottomed vessel. Add turmeric powder, asafoetida powder and salt. Bring to boil. When it starts boiling add the coarsely ground powder and curry leaves. Allow to boil for few seconds. Season it with mustard. Finally add coriander leaves and remove.
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
Hi aunty,is it tamarind extract or tomato juice to boil in the final method?pls clarify.
Hi Kavipriya,
It is tomato juice. I wrongly typed it as tamarind extract, now rectified. Thank you for bringing this mistake to my attention.
This came out really amazing. Thank you.