Tomatogare
Tomato Puliyogare or Tomatogare
Its an age old recipe from my mom's kitchen. My mom used to make tomato gojju(chutney) and we used to mix it with rice and eat it happily. I hope I am able to retain the same taste despite of my modifications. You can keep it out the whole day without refrigeration. But the Tomatogare gojju or chutney, can be stored for a week.
Ingredients:
Rice: 2 cups (which is approximately 400gms) you can use your regular rice
Tomatoes: About 1/2 kgs
Rasam powder: 2-3 tsp or according to your taste.
Grated dry coconut: 1/2 cup
Chana Dal: 2 tsp
Urad Dal: 2 tsp
Pea Nuts: 2 tsp
Asafoetida: A pinch
Curry Leaves: A few
Oil: peanut oil / sunflower oil: 4-5 tbsp.
Tamarind pulp: 2 tsp
Mustard seeds: 1tsp
Fried black sesame powder : 1tsp {optional}.
Grated jaggery: 2 tsp
Preparation:
Wash the rice and pressure cook. Make sure that the rice is not sticky. Let it cool and spread on a plate. Grate the dry coconut. Chop the tomatoes finely.
Procedure:
1. Take oil in a pan.
2. Put mustard seeds, chana dal, urad dal, and curry leaves along with peanuts and asafoetida and fry for a while until the mustard splutters
3. Add the chopped tomatoes.
4. Allow it to cook for sometime.
5. Put a little bit of turmeric, salt and jaggery.
6. Put the rasam powder and fry until the moisture evaporates.
7. Put off the fire and add the cooked rice, grated dry coconut and mix well.
8. Adjust the seasoning.
Its an age old recipe from my mom's kitchen. My mom used to make tomato gojju(chutney) and we used to mix it with rice and eat it happily. I hope I am able to retain the same taste despite of my modifications. You can keep it out the whole day without refrigeration. But the Tomatogare gojju or chutney, can be stored for a week.
Ingredients:
Rice: 2 cups (which is approximately 400gms) you can use your regular rice
Tomatoes: About 1/2 kgs
Rasam powder: 2-3 tsp or according to your taste.
Grated dry coconut: 1/2 cup
Chana Dal: 2 tsp
Urad Dal: 2 tsp
Pea Nuts: 2 tsp
Asafoetida: A pinch
Curry Leaves: A few
Oil: peanut oil / sunflower oil: 4-5 tbsp.
Tamarind pulp: 2 tsp
Mustard seeds: 1tsp
Fried black sesame powder : 1tsp {optional}.
Grated jaggery: 2 tsp
Preparation:
Wash the rice and pressure cook. Make sure that the rice is not sticky. Let it cool and spread on a plate. Grate the dry coconut. Chop the tomatoes finely.
Procedure:
1. Take oil in a pan.
2. Put mustard seeds, chana dal, urad dal, and curry leaves along with peanuts and asafoetida and fry for a while until the mustard splutters
3. Add the chopped tomatoes.
4. Allow it to cook for sometime.
5. Put a little bit of turmeric, salt and jaggery.
6. Put the rasam powder and fry until the moisture evaporates.
7. Put off the fire and add the cooked rice, grated dry coconut and mix well.
8. Adjust the seasoning.
Looks colorful and yummy
ReplyDeleteSo yummy 😋
ReplyDelete