Ok, now coming to the theme: Cooking for one. I feel, cooking for 10 people or one, it needs a lot of training, not only with the recipe, but with the measurements! Amma even today say how difficult it is, to cook just for her and appa, when she is used to make sambhar and rasam in huge pots for 6 adults. On the contrary, i have a cousin who makes delicious sambhar but cannot make it for more than 2 people. So, for the next 3 days i will be posting recipes that can be made for one person, which i normally make for myself. That’s a lot of story now, let’s go to the recipe!!
- Measure Bulghur/burghol and keep ready. Wash and Chop tomatoes, Wash, clean ginger, curry leaves, coriander and keep them ready.
- Heat a pan with oil given under Tempering, splutter mustard seeds, crackle cumin, add hing, tear curry leaves and add to the tempering.
- Now add chopped tomatoes to this along with red chili powder, coriander powder and turmeric powder. Top with ¼ cup of water and let this cook until tomatoes turn a bit mushy.
- Once the tomatoes turn soft, add burghol/bulgur to this and top with another ½ cup of water. Simmer the flame, cover and cook until done, this takes around 8-12 minutes.
- After the said time, remove the lid and check, the burghol/bulgur should be soft and well swelled/flowered absorbing all that liquid.
- Let it be on the stove for another 2 minutes, without the lid. Garnish with ginger julienne’s and fresh coriander. Take it off the stove. Hog Warm with some MW-roasted papad and curd.
- To Roast papad in MW, place 4-5 papads on the MW turntable and MW high for 2 minutes. Pair it guilt-free with any Rice-dish.