TOMATO IDIYAAPPAM:

TOMATO IDIYAAPPAM:
Chop 4 medium tomatoes nicely.
Heat a kadai and dry fry 1sp fenugreek seeds, 1sp black gram, 1tbsp
Bengal gram, 1sp coriander seeds and 4 red chillies to a golden colour.
Then powder it nicely. Pour 2tbsp oil in the kadai and heat it.
Add mustards seeds. When they splutter add the tomatoes, 1sp asafetida
powder and 1sp turmeric powder.
Cook well until the tomatoes are cooked and well blended and the oil
floats on the top.
Add the powder and enough salt. Cook for some minutes.
Mix enough of this with the idiyaappams.
Add shredded coconut and chopped coriander leaves and mix well.