COIMBATORE THAKKALI KUZHAMBU (Tomato gravy ) FOR IDLI / DOSA
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Veggie lovers why do you have to cook  the same old sambar and chutney for idli and dosa ,Try this interesting recipe .This gravy would go well not only with idli and dosa but also with rotis.


INGREDIENTS
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I . FOR THE MASALA


1. Fennel seeds - 1 tb spn


2. Cashew nuts - 5 nos


3. Green chillies  - 5 to6


4. Small/Pearl onions - 5 nos


5. Garlic - 3 pods


6. Cloves - 2 nos


7. Cinnamon - 1 inch piece


8. Curry leaves - 4 or 5


9. Tomatoes - 4 medium size tomatoes


Fry the above ingredients separately in 1 table spoon oil and grind it into a fine paste


II . FOR THE GRAVY


1. Big onion - 1 medium size


2. Curry leaves - 1 small bunch


3. Fennel seeds - 1 tea spoon


4. Cilantro - For garnish


5. Salt to taste


6. water as required


7. Oil as required


8. Mustard seeds - 1 tea spoon


9. Sambar Powder - 2 tea spoons




METHOD
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1. Take a thick bottom pan add about 4 to 5 table spoon of oil and heat it


2. Once when the oil gets heated .Add the mustard seeds


3.when the mustard seeds start to splutter ,add the fennel seeds.Now Cut the big onion into small pieces and add them into the oil along with curry leaves and 4 green chillies (donot cut the green chillies add them directly) 


4. Fry the onions until they are transparent


5. Once the onions get cooked add the ground masala (For masala see step I) 


6. Now add around 2 to 3 cups of water.Add salt and sambar powder to the gravy


7.Now keep the gravy in medium high flame for about 15 minutes until the gravy thickens.


8. Add cut cilantro  before turning the flame off.


You can serve the gravy with hot idli or dosa.
Try this recipe and post your comments