tomato kut

Tamatar kut			No. of Portions	100
Ingredients	QTY	Unit
Ripe tomatoes	10	Kg
Coriander seeds	150	Gm
Cumin	50	Gm
Ginger	100	Gm
Garlic	100	Gm
Chilly powder	100	Gm
Curry leaves	1	Bunch
Green coriander	2	Bunch
Gram flour	1	Kg
Tempering: Oil	1.5	Lt
Mustard seeds	50	Gm
Cumin	20	Gm
Fenugreek seeds	10	Gm
Onion seeds	20	Gm
Red chilly	20	Gm
Garlic	50	Gm
Salt	75	Gm
Tamarind	250	Gm
Sugar	50	Gm
Lime	12	No

Prepreps

1.	Cut tomatoes into quarters. Peel and crush garlic for tempering. Chop green coriander.

Method

	Boil tomatoes with coriander seeds, ginger-garlic paste, chilly powder, cumin and curry leaves.
	Puree and strain tomato mixture.
	Make a thin paste with gram flour, add to the puree. Cook on a slow flame till gram flour is cooked and puree is thick.
	Add tamarind pulp, salt.
	Heat oil. Add tempering ingredients. Brown garlic and pour the tempering over the kut. Add lemon juice, sugar and adjust seasoning.
7.	Serve hot, garnished with green coriander.

Standard

Thick, delicately spiced tomato puree, deep red in colour, sweet and sour in taste. Adequately seasoned and served piping hot as a beverage.

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