Green Tomato Sambar (Curry)

# of servings:  4	Soak Time:  10 mins
Preparation Time:  10 mins	Cook Time:  15 mins

This dish is simple to make and exotic to eat!  Made with minimal ingredients, the unique flavor comes from the unique way of incorporating the spices, especially the green chilies, into the curry.  This satiating, calming, comfort food is a must-try!

Ingredients:

• Chopped green tomatoes - 3 cups
• Grated coconut - 1 cup
• Green chilies - 10-12
• Cumin seeds - 2 tsp
• Poppy seeds - 1.5 tsp
• Curry leaves - 3 stalks
• Mustard seeds - 1tsp
• Salt
• Lemon/lime - one half (optional)

Method:

• Soak the poppy seeds in a cup of hot water for 10-20 mins
• Chop the green tomatoes 
• To a blender jar, add the coconut, half the salt, cumin seed and the soaked poppy seeds, along with the water
• In a couple tsp of oil, roast the green chilies till they form white blisters ('Saute' mode in IP)
• Scoop out the chilies and add to the blender jar
• Grind it into a smooth paste
• To the same oil that the green chilies were sauteed in, add mustard seeds and curry leaves
• Add the chopped green tomatoes, remaining salt and saute 
• Add half a cup of water and cook till they become a little soft but not mushy ('Soup' mode in IP)
• Add the ground paste and bring to a gentle boil (not rolling)
• If the tang of the green tomatoes is not enough, add the lemon/lime juice (not required if the tomatoes are tangy enough)
• Serve hot with a cup of rice

Tips and Tricks:

• Be sure to pick firm, green tomatoes that haven't started to turn red.  This ensures that they are tangy, as needed for the recipe
• Soaking poppy seeds will help in grinding them into a smoother paste
• Poppy seeds have a calming effect and hence gives good sleep
• The key to this curry is roasting the green chilies till they form white blisters.  The pungency and flavor of the chilies changes by doing this
• Leaving the tomatoes just a little softer than al dente enhances the texture of the curry
• It is important to only bring it to a gentle boil.  Poppy seeds lose their texture if brought to a rolling boil

Pictures: 

Final Outcome: