Tomato Kosthu in mom's method - preparation time 20 mins
This method of making tomato kosthu is slightly long, but mom used to cook in this way only. She used to make the kosthu powder when ever she makes but i used to make and store for few days. When compared to other chutneys this is bit special and will be cooked occasionally.
Ingredients:-
Tomato - 2 (Boil in water, when skin's break switch of and leave it to cool. Then peel the skin and finely chop or grind it along with two or three small peeled onion).
Onion - 2 (finely chopped i.e. small strips of 1/2 inch)
Red chili - 2 (make to 2 pieces each. Usually i remove the seeds in red chili in all my dishes)
Green chili - 1 slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Small onion - 10 (Keep 3 onions if u want to grind with tomato and fresh coriander leave else chop)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roasted and powdered 2 tbspn of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Boil in water, when skin's break switch of and leave it to cool.
Then peel the skin and finely chop or grind it along with two or three small peeled onion and little fresh coriander leaves (if available).
In a tawa add 1 tsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent color. Add turmeric, water, salt and boil till the onion is cooked.
Add boiled and grind tomato paste and cook till the raw smell of ground onion goes off or finely chopped boiled tomato.
Add coriander, chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal in the kosthu powder the gravy will become slightly thick.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes well with dosa and idli.
This method of making tomato kosthu is slightly long, but mom used to cook in this way only. She used to make the kosthu powder when ever she makes but i used to make and store for few days. When compared to other chutneys this is bit special and will be cooked occasionally.
Ingredients:-
Tomato - 2 (Boil in water, when skin's break switch of and leave it to cool. Then peel the skin and finely chop or grind it along with two or three small peeled onion).
Onion - 2 (finely chopped i.e. small strips of 1/2 inch)
Red chili - 2 (make to 2 pieces each. Usually i remove the seeds in red chili in all my dishes)
Green chili - 1 slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Small onion - 10 (Keep 3 onions if u want to grind with tomato and fresh coriander leave else chop)
Turmeric powder - ¼ tsp
Water - 1 cup
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roasted and powdered 2 tbspn of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste
Preparation method:-
Boil in water, when skin's break switch of and leave it to cool.
Then peel the skin and finely chop or grind it along with two or three small peeled onion and little fresh coriander leaves (if available).
In a tawa add 1 tsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent color. Add turmeric, water, salt and boil till the onion is cooked.
Add boiled and grind tomato paste and cook till the raw smell of ground onion goes off or finely chopped boiled tomato.
Add coriander, chili powder,coarse ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes.
Due to dhal in the kosthu powder the gravy will become slightly thick.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes well with dosa and idli.
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