TAKKALI KULAMBU

Ingredients:

300 grms red tomatoes, cut into big chunks
1 big onion chopped

(A)
To Roast And Grind:

1 tbs channa dal
½ tsp cumin seeds
2 tbs coriander seeds
4 red chillies
¼ cup onions chopped
1 ½ tbs grated coconut
Oil for roasting

1 sprig curry leaves
½ tsp mustard seeds
Little coriander leaves
Salt to taste
Oil

Method:
Heat a 1 tsp of oil in a wok, roast the (A) items one by one.
Lastly add in the onions, slightly brown them.
Add in the coconut, stir fry and remove.
When cool, blend to a smooth paste.

Heat a wok with the oil, add in the mustard seeds.
Let it crackle, add in the curry leaves.
Now add in the onions and sauté till they turn limp.

Add in the blended paste, mix well.
Add in 1 cup of water, mix them well.
Add in the cut tomatoes and salt.
Stir well and let it come to a slow boil.
Cook till the gravy is little thick.
Add the coriander leaves and remove.
Goes well with thosai, idli or rice.