Ingredients:

Tomato – 1/4 kg or 4-5 nos

Madras onions or Small onions – a small cup

Garlic – 5 – 10

Ginger – 2 inches piece

Green Chilli – 2

Red Chilli – 4

Pottu kadalai or fried gram dhal – 2 tsp

Coconut scrapings – 2 tsp

Cinnamom(pattai) -two small pieces

Clove (Lavangam)- 2

Poppy seeds (kasa kasa) – 1 tsp

Fennel seeds( Sombu or perunjeeragam) – 1 tsp

Oil- 6 tsp

For seasoning:

Mustard -1 tsp

Channa and urad dhal – 1 tsp

Curry leaves – to garnish

Salt – to taste

Method:

1. Take a tawa, add little oil and fry red and green chilli; onion; tomato; ginger and garlic; clove, cinnamom, fennel seeds and poppy seeds; coconut scrapings and fried gram, each separately.

2. Allow it to come to room temperature.

3. Now grind all the ingredients to a fine paste adding little water.

4. Now take a tawa, heat 2 tsp oil and add mustard, urad, channa dhal and curry leaves.

5. Add the grinded gravy and add salt.

6. Allow it to boil for 5 mins and serve hot.

This serves as a best side dish for blank items like idli, dosa and rice. This gravy will taste spicy.

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