Tomatoes Cooked in a Spicy Coconut Sauce

Ingredients:

Tomatoes – 3 to 4 large chopped
Coriander Leaves / Cilantro for garnishing
Salt to taste
Sugar – 1tsp (optional)
Oil – 1 tblspn

For Roasting and Grinding:
Onion / Shallots / Sambar Onion – ½ cup
Coconut – ¾ cup
Roasted Channa Dal / Pori Kadalai / Dalia – 1 tblspn
Coriander Seeds / Malli – 2 tblspn
Cumin Seeds / Jeerakam -1 tsp
Dry Red Chilli – 2 to 3
Oil – 1 tsp

For Tempering / Seasonings:
Oil – 1 tblspn
Mustard Seeds / Kaduku -1 tsp
Curry leaves – 1 spring


Method:

Heat 1 tsp of oil in a kadai..Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden. Add onions and sauté for 2 mins. Add in coconut and mix well. Allow it to cool down and grind into a smooth paste.

Heat 1 tblspn oil and add in tomatoes in it. Add some salt, sugar and cook untill it turns mushy about 10 mins.

Add the ground masala and mix well. Pour enough water to make a sauce.

Cover and simmer for 10-15 mins untill oil separates.

Garnish with coriander leaves.

Now make seasoning by heating 1 tblspn of oil and add in mustard seeds and allow it to pop..Now add curry leaves and mix well. Pour this over the gravy and mix well.