Tomatillos (Raw tomatoe) - Thakkali kai - 3 nos.
Red gram - Thuvaram paruppu - 1 cup
Mustard seeds - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Black gram dal - Ulutham paruppu - 1 table spoon
Asafoetida - Perungayam - a pinch
Red chillies - Kaintha milagai - 3 nos.
Grated/shredded coconut - Thuriviya thengai - 2 table spoons
Salt to taste
Oil for frying
- Wash and cook the dal and keep it aside. Cut tomatillos into small pieces.
- Heat oil in a pan/kadai, fry bengal gram dal, asafoetida, red chillies and coconut gratings and grind them to a paste.
- Cut tomatilloes and heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves, add asafoetida and add tomatilloes and little salt. Fry for some 5 minutes. Now add cooked dal and the paste and mix them well.
Tomatillos curry is delicious and ready to be served. It can be served with any rice item. It requires some 20 minutes to cook. It can be served for 3 persons.
Note: Always use fresh vegetables.
Optional: Ingredients can be added or removed.
The breakfast slimes, angel food cake, goughnuts and coffee, white bread and gravy cannot build an enduring nation
Martin H. Fischer