Cherry Tomato Jalsa by Swetha puvvadaIngredients:
**************
Cherry Tomatoes: 1 box
Onions: 1 Big
Jeelakarra: For Talimpu
Masala Ingredients:
· Groundnuts - 1 tablespoon
· Nuvvulu - ½ spoon
· Dhaniyalu – ½ spoon
· Ghasa Ghasalu – ¼ spoon
· Red chillies - 4 - 5 (depending on how spicy we want)
· Salt - According to taste
· Oil – ½ spoon
Cashews: 2 - 3
Curd: 2 spoons
Cilantro: For Garnishing
Preparation of Masala:
***************************
1) Take a small pan and add about ½ spoon oil.
2) Once the oil is heated add Groundnuts, Nuvvulu , Dhaniyalu, Ghasa Ghasalu and Red chillies one by one in the same order.
3) Once the mix turns light brown, remove from the stove and set it aside to cooldown.
4) Grind the mix after it is brought down to room temperature into fine powder adding sufficient salt.
Method of Preparation:
****************************
1) Take a tawah and add about 2 - 3 spoons of oil. Let it heat for a while and add some jeera for talimpu. Once it splitters, add very finely chopped onions. Let the onions fry till they become tender.
2) In the meanwhile take a small pan and add about ½ spoon oil and heat it. Add about 2/3rds box of cherry tomatoes and fry them till they turn little tender. Make sure that the tomatoes don’t break completely. They might splutter very little water now and then.
3) When you the tomatoes are tender enough, remove them from the heat and keep it aside.
4) By now, the onions would have become tender, add some water, the masala powder prepared earlier, and some broken cashews.
5) Take around 5 - 6 cherry tomatoes and mash it with your hand and put it in the tawah so that the gravy catches the flavor of tomatoes. Add some salt and keep the tawah covered until everything is boiled and cooked completely. Let it cook on a medium flame.
6) Take off the lid and simmer the flame a little bit, add 2 – 3 tablespoons of curd and mix it well when the flame is on.
7) Now, remove from heat and shift it into a bowl and garnish with Cilantro and whole cashews.
Note:
*******
Don’t add too many cherry tomatoes as we add for regular tomato curry. Just add few.
The recipe should serve good for 2 people and a kid. If you are preparing for kid, I suggest not adding dhaniya and less of red chillies, as kids don’t eat spicy stuff.
It is one of the simplest recipes and takes not more than 20-25 mins.
It goes well with Roti, Rice and Parathas…..
Also, it doesn’t take much oil and doesn’t have any preserved masalas or other ingredients.
**************
Cherry Tomatoes: 1 box
Onions: 1 Big
Jeelakarra: For Talimpu
Masala Ingredients:
· Groundnuts - 1 tablespoon
· Nuvvulu - ½ spoon
· Dhaniyalu – ½ spoon
· Ghasa Ghasalu – ¼ spoon
· Red chillies - 4 - 5 (depending on how spicy we want)
· Salt - According to taste
· Oil – ½ spoon
Cashews: 2 - 3
Curd: 2 spoons
Cilantro: For Garnishing
Preparation of Masala:
***************************
1) Take a small pan and add about ½ spoon oil.
2) Once the oil is heated add Groundnuts, Nuvvulu , Dhaniyalu, Ghasa Ghasalu and Red chillies one by one in the same order.
3) Once the mix turns light brown, remove from the stove and set it aside to cooldown.
4) Grind the mix after it is brought down to room temperature into fine powder adding sufficient salt.
Method of Preparation:
****************************
1) Take a tawah and add about 2 - 3 spoons of oil. Let it heat for a while and add some jeera for talimpu. Once it splitters, add very finely chopped onions. Let the onions fry till they become tender.
2) In the meanwhile take a small pan and add about ½ spoon oil and heat it. Add about 2/3rds box of cherry tomatoes and fry them till they turn little tender. Make sure that the tomatoes don’t break completely. They might splutter very little water now and then.
3) When you the tomatoes are tender enough, remove them from the heat and keep it aside.
4) By now, the onions would have become tender, add some water, the masala powder prepared earlier, and some broken cashews.
5) Take around 5 - 6 cherry tomatoes and mash it with your hand and put it in the tawah so that the gravy catches the flavor of tomatoes. Add some salt and keep the tawah covered until everything is boiled and cooked completely. Let it cook on a medium flame.
6) Take off the lid and simmer the flame a little bit, add 2 – 3 tablespoons of curd and mix it well when the flame is on.
7) Now, remove from heat and shift it into a bowl and garnish with Cilantro and whole cashews.
Note:
*******
Don’t add too many cherry tomatoes as we add for regular tomato curry. Just add few.
The recipe should serve good for 2 people and a kid. If you are preparing for kid, I suggest not adding dhaniya and less of red chillies, as kids don’t eat spicy stuff.
It is one of the simplest recipes and takes not more than 20-25 mins.
It goes well with Roti, Rice and Parathas…..
Also, it doesn’t take much oil and doesn’t have any preserved masalas or other ingredients.
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