Onion – 3 medium size Finely chopped
Tomato – 5 to 6 medium size Finely chopped
salt – as required
Turmeric – a pinch
Sambhar powder – 2 tsp + 1 tsp (if needed)
Cooking oil – 2 tbsp
Coriander leaves – to temper
Mustard seeds – 1 tsp
Red chilly – 2 nos
Heat the kadai and pour the oil once heat add the mustard seeds once cracked add the broken red chilly. Then add the chopped onion and saute till it turns semi brown.
Then add the chopped tomato and saute well. now keep the flame in to low and add the turmeric powder, sambhar powder and salt. and mix well
keep it closed or leave as such . check after 10 minutes, U can see the tomato oozes it water, if not then sprinkle some water and allow it boil completely and mixture gets thickening.
Then leaves it in the flame for 5 more minutes. Then transfer it to the container and temper it with coriander leaves. All set to go with Hot idly / dosai / Roti / Phulkha. Some Hot Rice too
- I generally use Sambhar powder for this gravy if its not available then u can use 1 tsp of coriander powder and 1 tsp of red chilly powder
- In fact u can pour some coconut oil in the last stage to enhance more flavor and taste.
- You can decide whether u want it as a gravy or thick one like thokku by adjusting the water.
- This can be prepared in bulk and keep it in the fridge for later use, But when u are preparing it in bulk make sure you add more oil than mentioned for getting a shell life.