Tomato Gravy Written by Kamala Updated on March 11, 2023 in Gravies Jump to Recipe Print Recipe This gravy is quick and easy to make, pairs well with Idli/Dosa, Chapati/Roti. Pin Print Tomato Gravy 5 from 1 vote Recipe by S Kamala Course: GraviesCuisine: Indian, TamilDifficulty: Easy Servings4servingsPrep time10minutesCooking time10minutes 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.