Tomato gravy/ Thakkali kolumbu

Thakkali Kolumbu

Ingredients

Oil - 2 tbsp

Onion - 1

Mustard seeds - 1 tsp

Garlic Pods - 3 nos

Curry Leaves - 1 strand

Asafoetida - a pinch

Water - 4 cups

Salt for taste

Turmeric powder - 1 tsp

Coriander leaves - a few

To Grind

Small Onions - 10 to 15 nos

Cumin seeds - 1 tbsp

Coriander seeds or Coriander powder - 2 tbsp

Garlic Pods - 6 to 8 nos

Red chillis - 2 to 3 nos

Curry Leaves - 1 strand

Tomatoes - 3

Method

1. Pour some oil in a Kadai, and add ingredients in section to grind one by one and saute them till the raw smell goes off. 

2. Cool the mixture and grind it into fine paste using a blender

3. In a kadai, pour oil and throw mustard seeds, once it splitters, add garlic, onions, asafoetida and curry leaves and saute till onions are transparent. Then add the ground mixture into it with turmeric powder, salt and water.

4. Once it comes to boil, wait for 3 minutes and switch off the flame. Garnish with coriander leaves.

5. Serve hot with Rice, Dosa, Idly

Tomato Gravy

Vendakkai Moor Kolumbu/ Ladies finger Buttermilk Gravy

Vendakkai Moor Kolumbu

Ingredients:

Oil - 2 tbsp

Small Onions - 5 nos

Curry leaves - 1 strand

Mustard seeds - 1/2 tsp

Turmeric Powder - 1 tsp

Butter Milk - 2 cups

Ladies finger - 10 nos (u can also use ash gourd or drumstick or any vegetable of your choice)

Salt to taste

To grind:

Toor Dhal - 2 tbsp

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Red chillies - 2 or 3 nos

Coconut - 1 cup

Garlic pods - 4 nos

Small Onion - 6 nos

Method:

1. Grind all the ingredients in the section To grind in a blender and keep it aside. Pour some oil in a pan and fry the ladies finger for 3 to 4 mins and keep it aside

2. In a kadai, pour oil and throw mustard seeds into it and wait till it splitters and add onions and curry leaves and saute till onions are transparent. Then add the ground paste into it and add turmeric powder and salt to it and let it boil for 5 to 8 mins till the raw smell goes off

3. Then add the ladies finger and butter milk to it and let it be on low flame for 2 to 3 minutes. Donot keep it on flame for long time once you add butter milk as it tend to curdle.

4. Serve hot with Rice and Papad.

Masoor Dhal Gravy

Masoor dhal

Ingredients:

Masoor Dhal - 1 cup

Mustard seeds - 1/2 tsp

Cumin seeds - 1 tsp

Red chillis - 2 or 3 nos

Curry leaves - 1 strand

Garlic pods - 6 nos

Ginger grated - 1 tbsp

Small onions - 8 nos / large Onion -1 nos

Tomato - 2 small

Oil - 2 tbsp

Turmeric - 1 tsp

Water - 3 cups

Salt to taste

Method :

1. In a pot shapped vessel, cook the masoor dhal with 3 cups water, tumeric powder and 1 tsp oil

2. In a pan, pour oil and add the mustard seeds. Once it splitters add cumin seeds, garlic pods, ginger, curry leaves and stir for a minute. Then add onions and saute till it turns golden.

3. Then add the chopped tomatoes and saute for 2 to 3 minutes till the tomato is half cooked. Then pour the cooked masoor dhal along with the water in it. Add salt and close the lid.

4. Let it boil for 5 minutes. Switch off the flame and serve hot with Rice or Roti