Tomato gravy (without coconut) / Side dish For Idli / Dosa

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!

Ingredients:

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 

For Seasoning:

Oil - 1 tbsp 

Mustard - ¼ tsp 

Jeera / Cumin seeds - ½ tsp

Directions:

Wash, chop the tomatoes and grind it. Keep aside.

Heat oil in a kadai, season it with mustard and jeera. After it crackles, add onion, green chillies and curryleaves.

Once it becomes translucent, add bengal gram flour and fry for 2 to 3 minutes in a medium flame.

After that add tomato puree, salt, turmeric powder and red chilli powder. 

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.

Note:

Adjust the water quantity and spice level to suit your taste.

In this recipe, bengal gram flour is added to give thickness to the gravy.