Tomato kurma – side dis for idly,dosa,chapati – Thamil virundhu recipe

Tomato kurma - side dis for idly,dosa,chapati - Thamil virundhu recipe

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Question by Ddd: Canned tomatoes?? CHILLI?
Chilli help =] please?
i went to make a chilli but seems like every recipe i come across calls for canned tomatoes….i would like to use REAL can i? if so how many do i use? I have roma and reg.. which 1 to use?

ALSO is there really a difference between FRESH and canned? or will chilli taste the same no matter what

Best answer:

Answer by shine
Home Made Chili Con Carne Recipe With Fresh Tomatoes

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
2 ½ lb ground beef
1 lb of chopped fresh tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced ( or 2 tablespoons dried chilli flakes )
1 teaspoon ground cumin
1 teaspoon ground coriander
1 stick cinnamon
2 tablespoons of Worcestershire sauce
1 beef stock cube
Salt and fresh ground black pepper
2x tins red kidney beans, drained and washed
1 large bottle of red wine ( a cup for the chilli, the rest for the chef )

For the garnish:
1 large bunch coriander leaves, roughly chopped
Sour Cream

Cooking Chili
First open the wine, pour a glass and sip. Don’t worry, some of it will go in the chili.

Next, prepare the onion, garlic and chillies. Add the oil to a large sauce pan and heat. Fry the garlic and onion in the oil until they start to soften. Add the fresh, chopped chillies and fry for a further couple of minutes. Now, add the spices and fry for another 2 minutes, stirring well. Add the ground beef and brown. Now add the wine and reduce for another 2 minutes.
Now add all the other ingredients, stir and season with a good helping of salt and fresh ground black pepper. Bring to a boil, turn the heat down low, cover and cook for an hour, stirring occasionally. Sit down and have another glass of wine – you deserve it after all that hard work. Serve with grated cheese and a good handful of fresh, chopped coriander, rice and a green salad.
Much like curry, I think this tastes better after leaving for a day or two, so I tend to make this a few days before I plan to serve it, but you can eat it immediately. It freezes well and keeps well in the fridge.
Bon Apetit!

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