Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, December 19, 2011

Pazhutha Thakkali/ Ripe Tomato Curry

Recipe No: 277
Ingredients                                               Serves 4
To cook
  • Tomato…………….....2 Big/ 3 medium (cut into big pieces)
  • Onion sliced.………..2/3 Cup (cut into slightly big pieces)
  • Green Chilly slit…...2-3
  • Curry Leaves………..1 sprig
  • Water…………………..2/3 Cup
  • Turmeric Powder….1/4 Teaspoon
  • Red Chilly Powder...1/2 Teaspoon
  • Coriander Powder…1 ½ Teaspoons
  • Salt as needed
To Grind
  • Grated Coconut……..1/2 Cup (fresh preferred;  of course,unsweetened)
  • Garlic……………………2 Big/ 3 Small
  • Shallots…………………2
  • Ginger chopped….....1 teaspoon (1 small piece)
  • Cumin Powder……....1/4 teaspoon (can use Cumin seeds instead)
For Tempering
  • Coconut Oil……………1 Tablespoon
  • Mustard Seeds……….1/4 Teaspoon
  • Dry Red Chilly....……2 (broken into two)
  • Shallots sliced……..…1
  • Curry Leaves……….…1 Sprig
Method of Preparation
  1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste using ½ Cup Water. Keep it aside till ready to be used.
  2. Combine all the ingredients mentioned in the ‘to cook’ section in a ‘Chatti’ (an earthen cooking vessel) or a deep pan. Let it boil on high heat.
  3. Once boiled thoroughly, add the ground Coconut mixture and allow it to boil once more. Reduce the heat to medium low and let it continue cooking for 2-3 minutes or until the raw taste of the ground Coconut mixture is gone.
  4. Adjust the Salt and the level of gravy at this stage. If you add more Water, let the curry boil once more before switching it off.
  5. In another small pan prepare the tempering. Heat Coconut Oil on medium high heat and splutter the Mustard seeds.
  6. Add the broken Dry Red Chilly, sliced Shallots and Curry Leaves. Let it fry till the Shallots are golden brown.
  7. Switch off the heat and pour the tempering (Oil and all) on top of the prepared Tomato Curry.
  8. Mix well and keep the pan closed for 10 minutes before serving it hot with Rice.
Notes:
  • The Onion for cooking is sliced a bit big as it should hold its shape once the Curry is done. I like a bit of crispiness to the Onion slices in the prepared Curry. If you don’t prefer that, do slice it thin.
  • Don’t cook the Curry until the Tomato mashes up. Some of those Tomato pieces should be present in the Curry without disintegrating.
  • This gravy has a tendency to thicken as it cools down. So adjust the thickness accordingly. (Use only boiling Water to dilute the Curry if it went too thick.)
 





Make it, enjoy the deliciousness and 
serve it to your family with love…

13 comments:

faseela said...

Awesome curry....goes well wioth hot rice....superb

Irene said...

Ohh lovely curry!! Wish I could have some for lunch :)

Reshmi Mahesh said...

Love this curry...yummy...

Julie said...

Yummy yum curry!!
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum

Priya said...

Super delicious curry,makes me hungry.

sojo said...

My dad's favourite...will be making this often when he's here...:)

Indie.Tea said...

Ooo this sound like a comforting and tasty curry. Good with many other dishes too, I'm sure.
Happy New Year!

Neetz said...

That looks os superb and delicious :)

glad to be in ur friend lsit.. plz do drop in at my small world of cooking and do add yourself to my friend list. would love to have u there :)

http://neetzkitchen.blogspot.com

Rajeswari said...

Asha r u back after christmas n new year? No new posts. Waiting for yur posts.

Asha said...

Rajeswari.... I am back and I am posting one today...

alisha said...

Sweet sharing . colorful recipes i like that
Music Masti

Rajeswari said...

Thank u

Laly Ashley said...

wow....i tried it on this Ash wednesday...my mom used to make thakkali curry and pappadam on ash wednesday lunch :)
Just felt like am at home :)
yummy and simple curry :)Thank u ashachechi :)

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