This gravy was taught by my mom and comes in handy when I am in short of vegetables or when I need to fix something quick for dinner or break fast. There are no arduous steps to make this gravy so; it can be categorized as simple gravy yet tasty one. We usually have this gravy with toasted bread but it is a good accompaniment for idli, dosa and roti too.
Ingredients for sauce
- Dry red chili- 2 to 3
- Cumin seeds- ¾ teaspoon
- Coriander / dhania seeds- 1 teaspoon
- Channa dhal – 1 ½ teaspoon
- Shallots (medium sized)- 3 to 4 ( chopped)
- Tomatoes – (medium sized) – 3 (chopped)
- Grated coconut – 2 tablespoons
Ingredients for seasoning
- Onion- 1 (chopped)
- Mustard seeds- 1 teaspoon
- Curry leaves – 1 sprig
- Turmeric powder- ¼ teaspoon
- Salt to taste
- Oil- 2 teaspoons
Directions
1. Set a pan, add a teaspoon of oil, once hot roast the red chili and set them aside.
2. In the same oil roast cumin seeds, coriander seeds and channa dhal. Be careful as not to brown them. Now add shallot and sauté for 2 minutes. Once translucent add tomatoes and sauté them until they turn mushy. Add the grated coconut and toss them well. Turn off the stove. Let them cool and blend them to a smooth paste in the blender.
3. Set a pan add a teaspoon of oil. Once hot, splutter mustard seeds, add onion and curry leaves. Sauté until onions turn translucent and add the ground paste.
4. Add salt, turmeric powder and 2 cups of water. Bring it to a boil and simmer until the gravy thickens. Turn off the heat and garnish with coriander leaves.
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