Onion - 1(Cut lengthwise)
Tomato - 3
Green chillies - 2 (Slited)
Turmeric powder - ½ tsp
Red chilli powder - 1 ½tsp
Corriander powder - ¾ tsp
Salt - to taste
Coconut - 2 tablespoon
Fennel seeds - ½ tsp
Cinnamon - 1
Cloves - 3
Cardamom - 1
Curry leaves - 1 sprig
Boil tomato in water until tomato becomes soft. After it cools down, peel the skin of tomatoes and grind to a smooth paste. Keep aside.
(If you don't want to grind the tomatoes, just peel the skin and mash it with your hands along with water and keep aside.)
Grind the coconut and fennel seeds by adding little water and keep aside.
Heat oil in a kadai; add cinnamon, cloves, cardamom and curry leaves. After it crackles, add the chopped onions and green chillies.
Saute till the colour changes and add tomatoes puree, red chilli powder, corriander powder, turmeric powder, coconut fennel seed paste and salt.
Mix thoroughly and add 1 to 1½ cup of water; allow to boil. This gravy have to be little watery, so adjust the water consistency according to your preference.
Close the pan with a lid and cook in a medium flame for 5 to 10 minutes, till the raw smell goes and oil separates.
Garnish with corriander leaves and serve hot.
This will also be a best accompaniment for Appam, Chappathi and Idiyappam (String Hoppers).
Adjust the water quantity and spice level to suit your taste.