As a proud girl from Kongu region, I am happy to share my region's variety of recipes. I am trying to find the old age recipes which was disappeared with our grandmothers.
This recipe is one of the very easy recipes that can be prepared easily and it is very well eaten with dosa's and chapathi's mainly. This is one of our family favorites. To serve as non veg dish, we can add egg to this too. I will share how to do that too.
 |
| Add caption |
How to prepare:
1. Heat up the kadai. Add coconut oil and wait until it melts. Add mustard seeds and wait until it crackles. Add urad dhal and roast till it becomes light brown.
 |
| Add caption |
2. Split red chilies into 2 and remove seeds. Add it into the oil and roast till it changes color.Add curry leaves and it splutters immediately. Meanwhile peel onions and cut into small cubes. Likewise cut tomatoes into cubes too.
 |
| Add caption |
3. Add cubed onions and add 1 tsp salt so that onions leave water once salt is added and it will leave water so that it becomes translucent (i.e., cooks) quickly.
 |
| Add caption |
4. Add tomatoes, turmeric powder and sambar powder.
5. Add salt. Cover and cook in high flame for 5 mins. Open, mash tomatoes well using a masher. Now you can see water separates from tomatoes.
.
 |
| Add caption |
5. Cover and cook again for 5 mins in medium flame. Check for salt. If water reduces, you can switch off the stove. Or else cook some more minutes till water is reduced and the mixture is thickened.
 |
| Add caption |
11. Now it is ready to serve.
 |
| Add caption |
A small video of how to do this recipe:
Here comes the full recipe:
Serves : 4
Cuisine: Kongunadu
Ingredients:
Coconut oil - 3 tbsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Red chillies - 4
Curry leaves - 2 sprigs
Onion - 1 big
Tomatoes - 7
How to prepare:
1. Peel onions and cut into small cubes. Likewise, cut tomatoes into cubes too.
2. Heat up the kadai. Add coconut oil and wait until it melts.
3. Add mustard seeds and wait until it crackles.
4. Add urad dhal and roast till it becomes light brown.
5. Split red chilies into 2 and remove seeds. Add it into the oil and roast till it changes color.
6. Add curry leaves, and it splutters immediately.
7. Add cubed onions, and add 1 tsp salt, so that onions leave water once salt is added and it will leave water so that it becomes translucent (i.e., cooks) quickly.
8. Add tomatoes, turmeric powder, sambar powder and salt. Cover and cook in high flame for 5 mins.
9. Open, mash tomatoes well using a masher. Now, you can see water separates from tomatoes. Cover and cook again for 5 mins in medium flame.
10. Check for salt. If water reduces, you can switch off the stove. Otherwise, cook for some more minutes until water is reduced, and the mixture is thickened.
11. Now, it is ready to serve and eat!
 |
| Add caption |
Note:
1. Red chili variety that i am using is little bit spicy. So adjust red chilies according to your spice level.
2. The tomatoes I have used is little tangy one.
3. In this sambar powder is freshly grounded, those will be spicy too. So adjust accordingly.
4. You can use any other oil other than coconut oil.
