This gravy is quick and easy to make, pairs well with Idli/Dosa, Chapati/Roti.
Tomato Gravy
Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesThis 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.