{"id":1098,"date":"2008-01-29T18:36:04","date_gmt":"2008-01-30T02:36:04","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/01\/29\/green-tomatoes\/"},"modified":"2008-04-06T18:42:23","modified_gmt":"2008-04-07T01:42:23","slug":"green-tomatoes","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/01\/29\/green-tomatoes\/","title":{"rendered":"Green Tomatoes"},"content":{"rendered":"\n\n
\nPhoto Purchase Keywords: Tomato<\/a>, Coconut<\/a><\/strong>
\n(It takes money, time, effort and energy for food photography. Please don’t photosteal. Click on the links and purchase the photos legally to digital download and to print. Thanks<\/strong>.)<\/font><\/small>\n<\/td>\n<\/tr>\n<\/table>\n

During winter time, I tend to look for the greenest, unripe tomatoes at the grocery stores. I keep them in a basket on the kitchen countertop at home. Though it takes two to three days to mellow, the resulting home-ripened tomatoes are worth the wait for their flavor : my solution to poor quality tomatoes of winter season. <\/p>\n

Last weekend, I purchased two pounds of “just looking at them will make your mouth pucker” kind of firm-fleshed, unripe tomatoes. I couldn’t resist making an old classic with them for today’s meal. The following recipe is a traditional preparation from Nandyala, India. The intense, tangy ruchi of unripe tomatoes is matched by fresh coconut sweetness and chilli-ginger spiciness. A good meal to have on a mind numbing, cold winter day.<\/p>\n

\"Unripe
\nUnripe Tomato and Fresh Coconut ~ Ingredients for Kura<\/center><\/p>\n

Recipe:<\/strong><\/p>\n

\n1 teaspoon peanut oil
\nPinch each – cumin and mustard seeds
\n4 – green, unripe tomatoes (Round, Big variety)
\n4 – green chillies (Indian or Thai variety)
\n2 tablespoons – grated coconut, fresh
\n1 tablespoon – grated ginger
\nSalt and turmeric to taste<\/p><\/blockquote>\n

Wash green tomatoes and then cut them to bite-sized pieces – about four cups.<\/p>\n

Place a wide skillet on stove-top. Add and heat peanut oil. Add and toast cumin and mustard seeds. When seeds start to pop, add the tomatoes. On medium-high heat, cook the tomatoes to tender-soft (but not too mushy or paste like).<\/p>\n

Meanwhile, take the coconut, green chillies and ginger in a blender or Sumeet style mixer. Add a pinch of salt. Blend to fine paste.<\/p>\n

Add this coconut-chilli paste to the simmering tomatoes. Also stir in the turmeric and salt. Mix. Cook, covered for another five minutes.<\/p>\n

Serve the tomato kura hot with chapati or parathas for a light meal.<\/p>\n

\"Unripe
\nKura with Unripe Tomatoes ~ Meal Today <\/center><\/p>\n

Recipe Source: Amma, Nandyala<\/small><\/p>\n

– Indira<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Photo Purchase Keywords: Tomato, Coconut (It takes money, time, effort and energy for food photography. Please don’t photosteal. Click on the links and purchase the photos legally to digital download and to print. Thanks.) During winter time, I tend to look for the greenest, unripe tomatoes at the grocery stores. I keep them in a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,119,136,38],"tags":[],"class_list":["post-1098","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-coconut-fresh","category-ginger-sonti","category-tomato"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1098"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1098\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}