This recipe has the richness of coconut milk and makes a lovely curry to go with steamed rice.
COCONUT TOMATO SAAR
Ingredients
1 cup coconut milk
2 medium tomatoes, chopped
1 tbsp coconut oil
1 tsp mustard seeds
¼ tsp fenugreek seeds (methi)
1 tsp split skinless black gram (urad dal)
8-10 curry leaves
1 dried red chilli, broken
¼ tsp asafoetida (hing)
2 tsps finely chopped garlic
1-2 green chillies, chopped
½ tsp turmeric powder
Salt to taste
2 tbsps tamarind pulp
1 tbsp chopped fresh coriander leaves
Steamed rice to serve
Method
1. Heat coconut oil in a non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, split skinless black gram and cook till golden brown. Add curry leaves, dried red chilli and asafoetida. Mix well.
2. Add garlic and sauté till golden brown. Add tomatoes and mix well. Add green chillies and mix well. Cover and cook till the tomatoes are soft and pulpy.
3. Add turmeric powder and salt and mix well. Add tamarind pulp and mix, add ½ cup water and mix, let the mixture come to a boil.
4. Add coconut milk, stir and add 1 cup water and let the mixture come to a gentle boil. Add chopped coriander and take the pan off the heart.
5. Serve hot with steamed rice.
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