Friday 6 September 2013

Tomato dalithoy (Tomato and parippu curry)

Dal                                           ½ cup

Tomato                                   2

Green chilly                           4 to 5

Coriander leaves                  1 tbsp

Hing                                         ¼ tsp

Red chilly                               2 to 3

Salt to taste

Ghee                                       1or 2 tsp

Curry leaves few


Pressure cook dal, chopped tomato, coriander leaves   and chopped green chilly with  2 to 3 glass of water for 3to 4 whistles.

Transfer this into vessel and boil.

 Then heat ghee in a pan  add mustard seeds, curry leaves, chopped red chilly and hing  fry all these  for 2 min then pour this on boiling dal. Tomato dalithoy is ready to serve with rice or chapathi


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