KONGUNADU TOMTATO CURRY

This is a very easy n tasty kuzhambu made in kongu region... Goes very well with idli,dosai and even rice...

Kongunadu tomata curry/thakkali kuzhambu

Saute A and B separately in lil oil in the following order and grind A and B together to a smooth paste:

A:
Kadalai paruppu(split channa dal) - 2 tbsp
Coriander seeds-1 1/2 tbsp
jeera-1/2 tbsp
dry red chillies -2 or to taste
peppercorns-15 or -20
fennugreek seeds - 1/4 tsp
B:
garlic- 2 L
tomato- 2 M
Asafoetida-1/4 tsp
shredded coconut-from 1/2 a M.coconut
Turmeric-1/2 tsp
salt-about 1 1/2 tsp or to taste

needn't saute coconut much. Just give a good mix and switch off flame.

Heat oil. Splutter mustard,curry leaves, 2 dry chillies.
Add 1 onion cut into strips. Saute till transparent.
Add 1 tomato cut into medium strips.Saute till raw smell goes off(just abt a min or 2). It should still retain the shape.
Add in the paste and saute for a minute.
Add required water and cook for 5-7 minutes or till nice and flavorful. The curry should neither thick nor too watery.
Take off flame. Garnish with chopped coriander leaves.
Serve with idli/dosai.

Note:

You can add pottu kadalai aka pori kadalai aka chutnney kadalai instead of kadalai paruppu. In that case, add the dhal along with onions.
You can also use a mix of both dhals.