This is a superb recipe from my friend Subha. She is from Erode. This recipe is unique to Erode and the nearby villages. Plenty of sugarcane, rice and turmeric is available there.
This is her signature tomato kozhambu recipe.. The masala for this kozhambu is always ground in a traditional flat mortar and pestle. Thakali Kozhambu is an awesome side-dish for Idlis and Dosais.
Subha makes it perfectly well. This recipe goes to GRAMATHU KAIMANAM hosted by Shama Nagarajan.
Red chillies -3
4 tbsp coconut gratings
2 tbsp split chick pea (pottu kadalai)
1 1/2 tsp Saunf
1/2 inch cinnamon
3/4 tbsp khus khus
Baby onions ( pearl onions/ shallots) 5+3
3 green chillies slit
3 cloves garlic grated/minced
1 sprig curry leaves
Turmeric 1/4 tsp
Salt to taste
Chopped coriander leaves- for garnishing
Add oil in a kadai, first fry the red chillies keep aside.
Next fry coconut gratings,split chick pea,saunf, cinnamon, cardamom, cloves, khus-khus. Keep aside.
Next fry, 5 onions, chopped tomatoes till onions turn crisp and tomatoes get soft.
Now grind the ingredients one by one in the same order. Coarsely grind the coconut however.(This is to prevent uneven grinding)
Again add oil in a kadai. Add the green chillies, garlic, 3 long chopped onions, curry leaves and fry till the onions turn glassy.
Add the paste and saute for a few minutes, Add turmeric, salt.
Add some water and bring it to a boil. Boil till the raw smell vanishes. The consistency should be like that of a thin gravy.
Garnish with chopped coriander leaves.
Serve with steaming idlis and dosas!