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Tomato Kuttu of Andhra

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  Tomatoes 1 Kilogram, skinned and pulped
  Hard boiled eggs 8 , fried in 1/2 teaspoon turmeric powder
  Turmeric powder 1⁄2 Teaspoon (For Frying The Eggs)
  Curry leaves sprigs 2
  Kashmiri chilies 8
  Green chillies 4 , deseeded
  Garlic clove 8 Large
  Black peppercorns 10
  Cardamom seeds 4
  Cinnamon pieces 2 (1 Inch Each)
  Coriander leaves 1 Cup (16 tbs), chopped
  Fresh turmeric 1 Inch
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Tamarind pulp 1⁄2 Cup (8 tbs)
  Gram flour 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Refined oil 1⁄2 Cup (8 tbs)

Place the oil in a large vessel over medium heat. When it gets hot, add the curry leaves. When they begin to crackle, add the finely ground masala. Lower the flame and cook for 5 minutes.
When the masala turns red hot, add the tomato puree and cook over a slow fire. When the gravy begins to boil, mix the gram flour and the tamarind pulp in a bowl and add to the gravy, and mix it in until smooth.
Place the eggs fried in 2 teaspoons oil and 1/2 teaspoon haldi into the gravy and serve hot with white rice.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2225 Calories from Fat 1512

% Daily Value*

Total Fat 170 g262.2%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 1933.6 mg644.5%

Sodium 1059.2 mg44.1%

Total Carbohydrates 106 g35.2%

Dietary Fiber 24.8 g99.3%

Sugars 49.7 g

Protein 80 g160.4%

Vitamin A 269.3% Vitamin C 593.7%

Calcium 56.3% Iron 104.5%

*Based on a 2000 Calorie diet

Tomato Kuttu Of Andhra Recipe