Tomato Gravy

This gravy is quick and easy to make, pairs well with Idli/Dosa, Chapati/Roti.

Tomato Gravy

5.0 from 1 vote
Recipe by S Kamala Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

This gravy is quick and easy to make, pairs well with Idli/Dosa, Chapati/Roti.

Ingredients

  • Tomato – 2 Nos

  • Onion – 1 No

  • Green Chilly – 1 No

  • Sambar Powder – 1 teaspoon

  • Turmeric Powder – 1/4 teaspoon

  • Oil – 1 tablespoon

  • Mustard – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Cumin (Jeeragam) – 1/2 teaspoon

  • Asafoetida Powder – 2 pinches

  • Curry Leaves – few

  • Salt – 1/2 teaspoon or as per taste

Directions

  • Make a cross cut on the tomatos and microwave it for 3 to 4 minutes.
  • Allow to cool. Remove the skin from the tomato and grind it to a puree.
  • Chop onion and green chilli finely.
  • In a kadai, put oil and when it is hot add mustard. When it pops up add urad dhal, cumin and asafoetida and fry till the dhal become light brown.
  • Add chopped onion, green chilly and curry leaves. Fry till the onion turn translucent.
  • Add tomato puree along with sambar powder, turmeric powder and salt.
  • Mix it well and allow to boil and remove.

Notes

  • Microwaving the tomato is a quick method for softening the tomato. You can also put the tomatoes in boiling water for 2 to 3 minutes and then remove the skin and use it.
  • Instead of sambar powder, you can add red chilli powder also. In that case reduce the quantity to 1/4 teaspoon.

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