Saturday, 7 January 2012




     1)    Fully ripe tomatoes – 500 gm.
     2)    Grated coconut – 1 cup
     3)    Hot green chilies – 2 Nos.
     4)    Thick sour curd – 1 cup
     5)    Turmeric powder – ½ teaspoon
     6)    Coconut oil – 2 teaspoons
     7)    Mustard seeds – ¼ teaspoon
     8)    Cumin seeds – ½ teaspoon
     9)    Tender curry leaves – 2 sprigs
     10)     Dry hot red chilies – 2 Nos.
     11)     Salt – 1 teaspoon

To Cook:

          Take a thin peel of the tomatoes. Cut into 4 quarters and remove the seeds. Pluck off the stems of the green chilies. Use a pair of scissors to cut the dry red chilies into long thin strips. Pluck the curry leaves from their sprigs.

          Put the tomatoes, the grated coconut and the green chilies together with 100 ml. of water into a food processor and grind to fine paste. If you want a few tomato chunks to bite on, you can set aside some pieces before grinding up the rest. Grind to fine paste.

          Set a saucepan on high heat. Tip in the paste and the tomato pieces if any. Sprinkle the salt and the turmeric powder and stir. As soon as it comes to a boil, turn down the heat and cook for 3 minutes. Switch off the heat and pour in the curd. Stir well and taste. Add more salt if required.

          Set a small pan on low heat, pour in the coconut oil and throw in the mustard seeds. As soon as the seeds are about to finish popping, tip in the cumin seeds. Stir once and put in the red chilies and the curry leaves. Stir and switch off the heat.

          Pour the contents of the pan into the curry. Stir and serve hot with warm soft rice. Tomato pulisseri is both an excellent appetizer as well as a superb digester.

          You will love this curry and will polish off double your usual quantity of rice.
Bon appétit!!!

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