TOMATO GRAVY/ THAKKALI KUZHAMBU.
NEEDED:- TOMATO - 4 NOS, GRATED COCONUT - 1 TBLSPN, BIG ONION - 1 NO, GARLIC - 8 PODS, RED CHILIES - 6 NOS. SOMPH- 1 TSP, JEERA - HALF TSP, PEPPER CORN - 6 NOS, KHASKHAS (POPPY SEEDS) - 1 TSP, CASHEW - 6 NOS, SALT - 1 TSP, OIL - 1 TBLSPN, BAY LEAF, CINNAMON, CARDAMOM, CLOVES - 2 NOS EACH.
METHOD :- WASH AND IMMERSE THE TOMATOS IN WATER AND COOK FOR 3 MINUTES. KEEP ASIDE TO COOL. THEN PEEL THE SKIN AND GROUND IT.CLEAN AND CUT THE BIG ONION LIKE STRANDS. PEEL GARLIC. GROUND RED CHILIES, COCONUT, SOMPH, JEERA, PEPPER WITH LITTLE WATER. GROUND CASHEW AND POPPY SEEDS SEPERATELY WITH LITTLE WATER.
HEAT OIL IN A THICK BOTTOMED PAN. ADD THE BAY LEAF, CINNAMON, CARDAMOM, CLOVES. THEN ADD THE BIG ONION & GARLIC SAUTE FOR SOME TIME. ADD THE GROUND COCONUT MASALA INTO IT. COOK FOR SOMETIME. THEN ADD THE TOMATO PULP INTO IT. COOK FOR ANOTER 5 MINUTES. STIRR CONTINUOUSLY. THEN ADD THE GROUND CAHEW AND POPPY SEEDS GRAVY. ADD SALT AND COOK TILL THE OIL SEPERATES AT THE SIDES. REMOVE FROM FIRE SERVE HOT WITH RICE, CHAPPATHI, DOSA AND IDLI.
