Here is a tasty, low - calorie gravy that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well!
Onion - 1 (chopped)
Tomato - 2 to 3
Green chillies - 2
Turmeric powder - ¼ tsp
Red chilli powder - ½ tsp
Bengal gram flour / Kadalai Mavu - 1 to 2 tbsp
Curry leaves - 1 sprig
Salt - to taste
Oil - 1 tbsp
Mustard - ¼ tsp
Wash, chop the tomatoes and grind it. Keep aside.
Once it becomes translucent, add bengal gram flour and fry for 2 to 3 minutes in a medium flame.
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.
Serve hot with Idli / Dosa.