Kongu Thakkali Kuzhambu - Coimbatore Style Tomato Kurma

Ingredients

• 2 sprigs curry leaves
• 1 teaspoon fennel seeds
• 1 1/2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 dried red chilli
• 1 teaspoon whole black pepper
• 2 tablespoon fried gram (pottu kadalai)
• 2 tablespoon Oil
• 2 onions
• 6 very ripe tomatoes
• 1 teaspoon turmeric
• 1 teaspoon salt
• a small candy size tamarind
• 1/2 cup fresh shredded coconut
• 1 teaspoon Oil
• 1 sprig curry leaves
• 1 teaspoon fennel seeds
• 5 stalks coriander leaves

Instructions

1. 1

   Heat oil in a pan and add in all the spices at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.

2. 2

   Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.

3. 3

   Add in the fresh shredded coconut and fry for a minute.

4. 4

   Remove off heat and let it cool slightly. When cool enough to handle grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.

5. 5

   Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala and water. Let it simmer for a minute.

6. 6

   After a couple of minutes add in the coriander leaves and remove the pan from heat.

7. 7

   Serve hot with idli or dosa.