My folks get bored when served with the same set of side dishes to go with the breakfast / dinner. So I keep looking up for varieties that will suit our taste and that are also quick and easy to prepare. I came upon this recipe in Rak's Kitchen and was so impressed by how easy it was to prepare.
Everyone at home,including the kids loved this version of gravy and I have been making this regularly since then.
To make the cooking process even more quick, I am now making it in the pressure cooker itself. I have given both the versions here and you can adopt any method that suits you.
I make variations on the seasoning by leaving out the cinnamon and cloves and adding mustard and jeera / using red chili powder instead of sambar powder and all the time it turns out great. But the only thing to remember is not to overdo the fennel.
Adapted from : Rak's Kitchen
Sambar powder- 1 teaspoon
Turmeric powder- a large pinch
Curry leaves- a few
Cinnamon stick-1" stick
Salt to taste
To grind to a fine paste adding a little water
Fried gram dal / Pottukkadalai - 2 teaspoons
Grated coconut - 1/4 cup
Green chilies- 2 [adjust to suit your taste]
Coriander leaves - to garnish
Heat oil in a pan and add the cinnamon and cloves. After a few seconds, add the onion and curry leaves. Saute onions till soft..
Add the tomato.Cook for minute and add sambar powder and give it a stir.
Add a cup of water , turmeric powder ,salt and bring to boil. Cover and cook till the tomato turns mushy. Stir a couple of times in between.
Mash the gravy and simmer for a minute. Now add the ground paste mix well. Add more water if needed to adjust the consistency of the gravy.Once it comes to a rolling boil, remove from heat and serve garnished with coriander leaves.
Now, here is how you can make this gravy in a pressure cooker....
As mentioned earlier, I often change the seasoning /tadka ingredients and below is one of those times.
Heat oil in a pressure cooker and add the seasonings[mustard, cumin, channa dal, curry leaves],saute for a minute.Add onion, the ground paste
Mix and put in sambar powder, salt and tomato.
Stir and add water.When it comes to a boil, cover and pressure cook for 5-10 minutes. [The timing will depend on the quantity of the gravy]
So here is the tasty tomato kurma that was served with Chola Adai
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Labels: Chettinad, tiffinsides, Tomato, Vegan varieties, Whoz on my side