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To Dry Roast:: Thakkali Kulambu

This document provides recipes for two dishes: Thakkali kulambu and Tomato Soup. The Thakkali kulambu recipe involves dry roasting spices and grinding them with tomatoes, roasted gram, and turmeric. The paste is then seasoned with mustard seeds, chili, and curry leaves in hot oil before adding water to make the gravy. The Tomato Soup recipe calls for chopping and simmering tomatoes, onions, garlic, and coriander in water before blending to a puree. Cornstarch is added to thicken the soup before serving hot, optionally garnished with cream.

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43 views3 pages

To Dry Roast:: Thakkali Kulambu

This document provides recipes for two dishes: Thakkali kulambu and Tomato Soup. The Thakkali kulambu recipe involves dry roasting spices and grinding them with tomatoes, roasted gram, and turmeric. The paste is then seasoned with mustard seeds, chili, and curry leaves in hot oil before adding water to make the gravy. The Tomato Soup recipe calls for chopping and simmering tomatoes, onions, garlic, and coriander in water before blending to a puree. Cornstarch is added to thicken the soup before serving hot, optionally garnished with cream.

Uploaded by

rajendran_jothi8237
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Thakkali kulambu:::::::::::::::::::::::

How to Prepare?

To Dry Roast:

Dhaniya / Corriander Seeds - 1 tbsp


Jeeragam / Cumin - 1 tbsp
Milagu / Pepper - 1 tsp
Dry Red Chilli's - 3
Grated Coconut - 1 tbsp

Dry Roast the above ingredients one by one.

Other Ingredients to Grind:

Oil - 1/2 tsp


Tomatoes - 3

Pottu Kadalai / Roasted Gram - 1 tbsp


Turmeric Powder - a pinch

Heat a Pan, add 1/2 tsp of Oil, and add chopped tomatoes and fry them till the tomatoes turn soft
and their skin peels off.

Add the fried tomatoes to the dry roasted ingredients. Add Pottu Kadalai and turmeric powder
along with the tomatoes, add 1/4 cup of water and Grind them all together into a smooth paste.

For Seasoning:

Sesame Oil - 2 tbsp


Mustard - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 1 sprig

Heat Oil in a Pan, add Mustard seeds and let it splutter, add dry red chilli and curry leaves and
roast them. add the grounded smooth paste to the pan. add 1/2 cup of water to the pan and make
the kuzhambu thinner.
let the kuzhambu boil for 5 mins atleast and remove it from flame.

Serve Hot with Hot Rice or Hot Idli's or Dosa's.

Tomato Soup:

Ingredients:
Tomatoes - 675gms, peeled and chopped
Oil - 1 tbsp
Bay Leaf - 1
Spring Onions - 4, chopped
Salt - 1 tsp
Garlic - 1/2 tsp, crushed
Black Peppercorns - 1 tsp, crushed
Fresh Coriander - 2 tbsp, crushed
Water - 3 cups
Cornflour - 1 tbsp
Light Cream - 2 tbsp (optional)

Method:
1. Peel the tomatoe skin and roughly chop the tomatoes.
2. In a pan, heat the oil and fry the tomatoes, bay leaf and spring onions for a few minutes until
soft.
3. Gradually add the salt, garlic, peppercorns and coriander. Pour in the water. Stir and then
simmer gently over a low heat for 15-20 minutes.
4. Meanwhile, dissolve the cornflour in a little cold water to form a thick creamy paste.
5. Remove the soup from the heat and leave to cool slightly for a few minutes. Press through a
sieve or puree in a blender.
6. Return the pureed soup to the pan, add the cornflour mixture and stir over a gentle heat for
about 3 minutes until thickened.
7. Pour the soup into individual serving dishes and garnish with a swirl of cream.
8. Serve hot.
Or

This is a very simple and fast recipe for the delicious, ever popular tomato soup. There is nothing
like home made fresh tomato soup. It can beat the canned soup anytime. It is very healthy and
can be given to the babies and also to sick people.
Recipe of tomato soup
6 tomatoes- chopped
1 small onion- chopped
1 tsp sugar
4 cups water
Salt to taste
1 tsp butter
1/4 tsp Black pepper powder
1. Melt butter in a pressure cooker. Add onion and sauté till it turns light brown.
2. Add tomatoes and cook for 2-3 minutes. Add 4 cups of water and close the lid of the cooker.
Cook to 2 whistles. Cook further on low heat for 3 minutes. Turn off the heat and let it cool
down.
3. Blend this mixture in a blender to a smooth puree. Strain through a sieve or a soup strainer.
4. Reheat soup in a saucepan and add salt, sugar and black pepper powder. Serve hot. You can
also garnish tomato soup with cream and bread croutons.

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