Name: TOMATO KUZHAMBU / SPICY TOMATO GRAVY recipe by Saranya Manickam at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Onions – 1/2 no (big onion).; Oil – 1 tsp; Mustard – 1/4 tsp; Curry leaves – few.; Coriander leaves – a bunch (optional); Salt – as required.; GRIND TO PASTE; Tomato – 3 nos (medium sized); Onions – 15 nos (Pearl onions).; Garlic – 4 to 5 pods.; Coriander seeds / coriander powder – 2 tsp; Cumin / zeera – 1/2 tsp.; Coconut – 2 tsp; Turmeric powder – 1/4 tsp.; Dry red chillies – 4 nos.

ABOUT TOMATO KUZHAMBU / SPICY TOMATO GRAVY RECIPE

This is very easy to make and yet it tastes tangy , yummy and spicy. The main advantage is you no need to fry anything just grind and boil and eat

Ingredients Serving: 4

Onions – 1/2 no (big onion).
Oil – 1 tsp
Mustard – 1/4 tsp
Curry leaves – few.
Coriander leaves – a bunch (optional)
Salt – as required.
GRIND TO PASTE
Tomato – 3 nos (medium sized)
Onions – 15 nos (Pearl onions).
Garlic – 4 to 5 pods.
Coriander seeds / coriander powder – 2 tsp
Cumin / zeera – 1/2 tsp.
Coconut – 2 tsp
Turmeric powder – 1/4 tsp.
Dry red chillies – 4 nos.

Instructions

n blender grind onions , garlic , coriander seeds / powder , cumin , coconut , turmeric powder , dry red chillies to fine paste .Finally add tomatoes and give two pulse only ( tomatoes should not be grind to fine puree, coarse puree is enou
2) Heat oil in a shallow vessel, followed by mustard, curry leaves, onions and fry till golden brown. when done add the ground masala, salt and boil till the gravy reaches required consistency.
When gravy thickens to kuzhambu consistency garnish with coriander leaves and switch off the flame.
Serve hot with Rice, Idli, Dosa and Panamanian of your choice.

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