April 26, 2014


Tomatoes - 700 gm
Coconut milk - 1 1/2 cups
Rice flour - 1 tbsp
Green chilli - 1 (finely chopped)]
Salt - 1/2 tsp
Curry leaves - 10
Sugar -  a pinch
Pepper powder - a pinch
Coriander leaves - 1 tbsp


  • Drop the tomatoes in boiling water for 1 minute.Remove and peel the skin.
  • Chop the tomatoes and put them in a pan. Cover and simmer for about 15 minutes or until tomatoes are soft.
  • Put the tomatoes into the blender and blend till smooth.
  • Put the rice flour in a bowl, pour slowly the coconut milk over it, stirring continuously, to avoid lumps.
  • Add this to the tomato puree in the blender and blend again with tomatoes.
  • Transfer this to pan and cook in low flame.
  • Add curry leaves, green chillies, salt, sugar and pepper.
  • Cook uncovered, for about 5 minutes stirring occasionally.
  • Garnish with coriander leaves.
  • Serve piping hot or serve chilled with ice cubes.

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