Tomato Curry / Thakkali Kulambu

Ingredients:

Tomatoes – 4 or 5, washed, chopped and coarsely ground

Onion – 1, chopped

Curry leaves (can be added to the paste ingredients if you don’t like to eat it)

Sambar masala (Homemade masala)

Alternative to sambar masala – Red Chili powder and Coriander powder

Turmeric powder / Haldi

Salt

For Tempering: Oil, Mustard and Cumin seeds

To make paste:

Fresh Coconut (2 inch piece, diced into small cubes, Pottu Kadalai / Daliya – 2 tbsp, Sombu / Saunf – ½ tsp, Garlic cloves – 5 to 6, a small piece of fresh ginger, slightly dry roasted clove (1 or 2) and Cinnamon (1/2 inch piece) just for the flavour.

Instructions:

• Heat a frying pan, dry roast 1 clove and cinnamon – transfer to a mixer jar

• In the same pan heat 2 tbsp oil, add mustard and cumin seeds

• When it splitters add the chopped onion and curry leaves – saute till slightly brown

• Now add the coconut paste and tomato paste – mix well

• Add turmeric powder, sambar masala, salt and water – let it boil till the raw smell of the masala vanishes

• Tomato curry is ready to be served with steaming hot Idli, Dosa, Uttappa, etc.