This kulambu is the basic curry (with a little addition and subtraction) for most of the gravy items including non-veg in our homes. You can add most seasonal veggies to this curry to churn out lip-smacking dishes. So this is my obvious choice for the BM entry. Also, I'm posting the tomato version of it as my father likes this gravy with idlis and he is here visiting us. It goes very well with plain rice. One can serve this curry with rice and appadam (papad) for a change giving lentils a break. Believe me, everyone will welcome this change.So without much ado, straight to the recipe.
- Tomatoes - 5 nos
- Onions sliced - 3nos
- Red chillies - 2nos
- Coriander seeds- 1 tablespoon
- Cumin seeds -1/2 teaspoon
- Black pepper - 5nos
- Chana dal - 1 tablespoon
- Grated coconut - 2 tablespoons
- Garlic - 3 or 4 pods
- Curry leaves - 2 springs
- Oil - 1 tablespoon
- Oil, mustard seeds, curry leaves.
- Boil the tomatoes and keep aside to cool.
- Fry chana dal,red chillies in oil for a minute.
- Add all the ingredients except tomatoes, coconut and the curry leaves and fry till the onions turn golden brown. Now add coconut and the curry leaves and switch off the gas, mix all the ingredients nicely. Let it cool.
- Grind the fried masala to a fine paste adding enough water. Now add the boiled tomatoes and run the mixer for a few minutes till the tomatoes are blended well with the masala. It should look like this -
- Heat a teaspoon of oil, add mustard seeds wait till it splutters then add some curry leaves. Now add the ground masala-tomato paste adding enough water to make running gravy. Add turmeric powder and salt to taste.
- Let it boil and cook for 4 to 5 minutes.
- Sprinkle coriander leaves and serve hot with idli, dosa or plain rice.