Raw Tomato Pitla [Kuzhambu]

                           

Ingredients :

Raw tomato                          1/4 kg [cut into dices ]
Bengal gram                         2 tbl sp
Broken gram                        1 1/2 tbl sp
Dhania                                 2 1/2 tbl sp
Black pepper                        5
Red chillies
[whole]                                10 to 12
Tamarind paste                     1 1/2 tbl sp
Turmeric powder                  1/4 sp
Salt                                      As per taste
Fresh grated coconut             1/2 cup
Asafoetida [hing]                   A pinch
Jaggery                                 1 small  lemon size
Sambar powder                     1 sp
Mustard seeds                       For seasoning
Coconut oil                           2 tbl sp
Curry leaves                          Little
Red gram dal                         1/2 cup [boiled & smashed].

Grind together :

Take one kadai, pour 1 tsp of oil & fry bengal gram, broken black gram, dhania, black pepper, fenugreek seeds & red chillies. When it turns golden brown, remove from the gas & allow them to become cool & then grind smoothly in the mixer.

Method :

Take one big vessel, put tamarind paste along with 5 glasses of water. Add salt, turmeric powder, sambar powder, hing & jaggery to that. Put the cut tomatoes to the vessel & allow them to boil nicely. When the raw smell goes, add the boiled red gram dal to that. Allow them to boil for 10 mins more & then add the grained masala to that. If you want, add some water to the kozhambu. Boil for 5 mins more before removing from the gas. Fry the grated coconut in coconut oil till it turns to golden brown colour. Add it to the kuzhambu & mix well. Garnish with curry leaves. Your thakkali kaai pitla is ready to eat. Have it with hot steam boiled rice along with papad (appalam).