This dish has the consistency of ‘rasam’ but is made using ‘sambhar masala’ powder. It is very quick to prepare and is a great accompaniment dish to go with rice.
Equipment and Utensils
Wok (Kadhai) with lid
Mixer or Blender
250 grams (3-4 medium) Red Tomatoes
45 grams (10-12) Madras Onions thinly sliced
7 grams (few springs) Fresh Coriander finely chopped
7-8 Curry Leaves
1 Green Chilly slit
1 teaspoon Garlic finely chopped
1 teaspoon Ginger finely chopped
1 teaspoon Mustard Seeds
¼ teaspoon Turmeric Powder
¼ teaspoon Garam Masala Powder
1 tablespoon Sambhar Powder
1 teaspoon Salt
1 tablespoon Vegetable Oil
Wash and then roughly chop the tomatoes.
Puree them in a blender.
Keep the wok on medium high flame with 1 tablespoon oil to heat.
Sputter mustard seeds and add onions.
Fry onions till they turn translucent. It will take 2-3 minutes.
Now add ginger, garlic, green chilies and curry leaves.
Fry for 1-2 minutes till garlic’s raw flavor is gone.
Add turmeric powder.
Add tomato puree and fry for 3-4 minutes.
Now add all dry spices and salt.
Fry for 1-2 minutes, till the gravy starts releasing oil.
Now add chopped coriander and lower the flame.
Keep the lid on and let it simmer for 3-4 minutes.
Serve hot with steamed rice.
Preparation Time: 7 minutes
Cooking Time: 12 minutes
Number of Servings: 3
Total Calories: 200.58 Kcal
Fat: 15.58 gm
Protein: 3.02 gm
Carbohydrates: 19.43 gm
Folic acid: 35.67 ug
Iron: 1.97 mg