In our place( south of tamilnadu) we usually have lunch which mainly base on these types of dishes..A southindian typical lunch will include Rice, any gravy mostly these types of kulambu, poriyal and even sometimes avial and we finish it with curd and pickle…Looks like a heavy lunch but we got used to it..Amma makes the same gravy again and again, but I love to go adventurous with my foods. This is a chettinad style gravy which is so easy to make and it taste really awesome..
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
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.
Serve hot with rice.