BM # 5 Day 4
Tomatoes are extensively used in Sindhi dishes.Today I have choosen a curry where the gravy is just with tomatoes.Udad daal has been used for kachori.
These are tiny fried dumplings immersed in light tangy tomato gravy.You could say something like Rasam Wada!The spices here are different and the addition of sev changes the taste completely……and this curry is served with a chapatti or a sindhi fulka.
Kachoris….
½ cup…….udad daal
1 …………green chilly
Salt to taste
Gravy….
5-6……….. tomatoes
¼ tsp………red chilly pwd
¼ tsp ………turmeric pwd
½ tsp………dhania jeera pwd
1tsp………..wheat flour
Salt to taste
Tempering…
2tbsp……….oil
2-4 tsp……...musturd seeds
Pinch……….hing
Garnishing……ready sev(vermicelli made from chickpea flour)
Coriander
Kachoris
Wash and soak the daal overnight.
Add green chilly and salt.
Grind to a fine paste.
Whip well.
Fry small tiny balls( kachoris) till light golden..
Gravy
Heat oil.
Add pureed tomatoes.
Cook for about 5 minutes.
Add spices and the wheat flour.
Add water.keep the consistency of the gravy very light…something like that of a light soup.
Let boil.
Add kachoris.
Boil.
Cover for 2-3 minutes.the kachoris will now swell up.
Sprinkle sev lavishly.
Temper with mustard seeds and hing.
Garnish with coriander.
Check out the Blogging Marathoners doing BM#5 along with me
iSeven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Colorful Dishes Kid's Special: Kalyani