Tomato kuzhambu recipe

INGREDIENTS:

1. Chopped ripe tomatoes  - 5
2. Peeled shallot (sambar onion) - 20
3. Finely chopped onion - 1
4. Turmeric powder - 1/4 teaspoon (tsp.)
5. Chili powder - 1 teaspoon (tsp.) or as needed
6. Black pepper powder - 1/2 teaspoon (tsp.)
7. Fennel seed powder - 1/2 teaspoon (tsp.)
8. Coriander powder - 1 teaspoon (tsp.)
9. Coconut paste - 2 tablespoon (tbsp.)
10. -- For tempering --
    1. Mustard seed - 1 teaspoon (tsp.)
    2. Cumin seed - 1 teaspoon (tsp.)
    3. Cinnamon stick - 1 inch
    4. Clove - 1
    5. Cardamom - 1
    6. Garlic - 10 cloves
    7. Curry leaf - 1 sprig
11. Salt - as needed
12. Oil - 2 1/2 tablespoon (tbsp.)

PREPARATION:

1. Heat oil in a vessel. Add the mustard seeds and let them splutter. Add cumin seeds, as they splutter, add garlic cloves, cinnamon, clove, cardamom and curry leaves and sauté for 8-10 seconds.
2. Add the shallots and chopped onions and sauté until the onion, shallot becomes golden brown. (should take about 4 minutes)
3. Now Add the chili powder, turmeric powder, black pepper powder, coriander powder, fennel seed powder powder and salt. Mix well.
4. Now Add the chopped tomatoes and cook on medium heat uncovered for 4-5 minutes. Reduce heat and cook covered for 7-8 minutes. NOTE: stir time to time to avoid burning
5. Now add 2 1/2 cups of water, salt as needed and cook covered for 10-12 minutes.
6. Now add the coconut paste and mix and cook till you get the desired gravy consistency.
7. Garnish with fresh coriander leaves and serve.

NOTES:

1. Preparation time: 10 minutes, Cooking time: 30 minutes, Servings: 5
2. Goes well with  with hot chapatti, rice, Pongal, kichadi, idli or dosai.