Tomato Podimas Recipe

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Mysore Style CookingThis is another one of Mr. Joseph’s favorite dishes. If I know he is coming to my place for lunch I make sure I have one of his favorite dishes prepared.


  • 17 oz (500 g) tomatoes
  • 2 Tbs red capsicum, finely chopped
  • 1 Tbs coconut, grated
  • 1 Tbs coriander leaves, chopped
  • salt to taste
Ingredients for Ground Powder
  • 2 green chillies
  • ¾ cup bengal gram dhal (split)
  • ¼ tsp turmeric powder
  • ½ cm (¼ in) ginger, grated
  • 2 Tbs oil
  • 1 Tbs black mustard seeds
  • 10 curry leaves
  • 1 Tbs cumin seeds
  • 1 pinch asafetida
How to Make It
  1. Chop the tomatoes finely and set aside.
  2. Dry roast the bengal gram dhal until it turns brown. Add to the four ground powder ingredients and grind coarsely. Set aside.
  3. To prepare the tempering, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds. When they start to splutter, add the curry leaves, cumin seeds and asafetida.
  4. Add the capsicum and the ground powder and fry for a few minutes, then add the tomato and salt to taste. Mix well, cover with the lid and cook for 10 minutes or until the gravy has thickened.
  5. Remove from the heat, add the coconut and coriander and mix well.
  6. Transfer to a serving bowl. Serve hot with rotis, rice or bread.

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