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Ingredientes
- 300 gm coconut grated
- 2 Tbsp. sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- Â Â large healthy pinch of asafoetida
- 10 x curry leaves
- 300 gm tomatoes minced finely
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 1 tsp sugar
- 2 Tbsp. coriander leaves minced
- Â Â salt
Direcciones
- Add in a little water to the coconut and grind to a coarse paste in the blender.
- Heat the oil in a kadai or possibly wok.
- Add in the mustard seeds.
- When they crackle add in the cumin asafoetida and curry leaves.
- Stir 2 or possibly 3 times and add in the tomatoes pwdr spices sugar and salt and mix well.
- Cook till the tomatoes can easily be mashed to a pulp.
- Reduce the heat.
- Stir in the coconut paste simmer for 2 min taking care not to boil the curry and take off the heat.
- Serve warm sprinkled with coriander
- This dish comes from southern India and is a happy blend of coconut tomatoes and spices. It can also be served as an unusual version of tomato soup. As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dry leaves can be used in this recipe.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 179 | 77% |
| Total Fat 20.96g | 26% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.41g | 4% |
| Protein 2.63g | 4% |
