A typically tasty and unique dish prepared in a Tambram home. These green/unripe tomatoes give a special zing to the dish added with pitlai powder.
Important Tip: This dish does not need tamarind to be added as it already has a tanginess of its own. Green tomatoes are tangier than the ripe ones. It's very tasty when mixed with streamed rice and dal and with a dollop of ghee.
Servings 3
Prep Time 20 mins
Cook Time 20 mins
- 1/4 cup tur dal, soaked in hot water with a little turmeric powder for 20-35 minutes and cooked to a soft mash
- 4-5 medium tomatoes chopped into 4 pieces
- 2 tbs pitlai powder (in the podi section)
- 1/2 tsp turmeric powder
- .68 kg pumpkin peeled and chopped (optional)
- 3/4 tsp salt
Seasoning
- 1/4 tsp mustard seeds
- 8-9 curry leaves
- 1 tsp oil
Boil a little water with salt and cook the tomatoes until they are soft but retain shape.
Heat oil and pop the mustard. Add the curry leaves and immediately add the cooked dal mixed with a little water and stir for a few seconds.
Now add the tomatoes to this and stir all in for a few seconds. Remove and transfer to a serving dish.