Tomato Kuttu of Andhra Recipe
Ingredients
| 1 kg. tomatoes, skinned and pulped | ||
| 8 hard boiled eggs, fried in 1/2 tsp. turmeric powder | ||
| Curry leaves | 2 | |
| 8 Kashmiri chillies | ||
| Green chillies | 4 , deseeded | |
| Garlic | 8 Clove (5gm) | |
| Black peppercorns | 10 To taste | |
| 4 cardamoms, seeds only | ||
| Cinnamon | 2 1 Inch | |
| Coriander leaves | 1 Cup (16 tbs), chopped | |
| Turmeric | 1 inch | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| 1/2 cup tamarind pulp | ||
| Gram flour | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| 1/2 cup refined oil | ||
Directions
Place the oil in a large vessel over medium heat. When it gets hot, add the curry leaves. When they begin to crackle, add the finely ground masala. Lower the flame and cook for 5 minutes.
When the masala turns red hot, add the tomato puree and cook over a slow fire. When the gravy begins to boil, mix the gram flour and the tamarind pulp in a bowl and add to the gravy, and mix it in until smooth.
Place the eggs fried in 2 teaspoons oil and 1/2 teaspoon haldi into the gravy and serve hot with white rice.
When the masala turns red hot, add the tomato puree and cook over a slow fire. When the gravy begins to boil, mix the gram flour and the tamarind pulp in a bowl and add to the gravy, and mix it in until smooth.
Place the eggs fried in 2 teaspoons oil and 1/2 teaspoon haldi into the gravy and serve hot with white rice.
Chef
