Kongu Style Tomato Kuzhambu (Less Masala Variation)

 Ingredients:

a. Tomatoes- atleast 4

b. Onions- big (3) sliced lengthwise or Shallots: 25

c. Cashew nuts- one handful

d. Sesame Oil

e. Curry leaves-1 strand

f. Coriander seeds- 1 tbsp

g. Red chillies- 6 (long ones) or 1/2 tbsp of pepper and 2 long red chillies.

h. Garlic- one, peeled and chopped

i.  Coconut- 1 one half (finely grated)

For tempering: Mustard seeds:1 tbsp, and hing- 1 pinch

This is a famous gravy from Kongu Zone of Tamilnadu and it typically follows spices used in meat also.

In Singapore, poppy seeds are banned and this is my variation of the same recipe to suit what is available.

1.In a pan, add 4 tbsp of sesame oil.

2. Add onions(b), garlic(h) and start frying.

3. Once the onion changes color, add cashew(c) coriander seeds(f), curry leaves(e), red chilllies(f) and roast for a few minutes.tomatoes(a), and add salt and cover it up with a lid and cook.

4. Once the tomatoes are fully cooked, add coconut(i) and cashew(c). If you want to use either of the two, that also works fine and light on the stomach.

5.Cool this mixture and finely grind this into a paste.

6. In a  pan, add this paste and add 2 cups of water and bring to a boil.

7. Temper with mustard seeds and hing.

This goes well with Idli and Dosai