Tomato Kulambu

1 Tsp Oil
4 Red Chilies
1/4 Tsp Black Pepper Corns
1/2 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Tsp Channa Dal

Heat oil in a pan, add red chilies, black pepper corns, cumin seeds, coriander seeds, channa dal and fry. Take out and keep it aside.

3 Big Roma Tomatoes (14 ounces)

Add the tomatoes to the same pan, no need to add extra oil and fry.

Allow it to cool.

1" Cinnamon
1 Tsp Fennel Seeds
1/2 Tsp Poppy Seeds
1/2 Cup Coconut Powder
3/4 cup water

Add fried red chilies, black pepper corns, cumin seeds, coriander seeds, channa dal, cinnamon, fennel seeds, poppy seeds and coconut powder and grind to very very smooth paste.

Once the paste becomes very smooth, add tomatoes, and grind.

1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Cup Pearl Onion
1 Sprig Curry Leaves
1 and 1/2 Tsp Salt
1/4 Tsp Turmeric Powder

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, fry until onion turns light brown, add curry leaves and fry for few seconds. Add salt, turmeric powder and mix well.

1 Cup Water

Add ground masala and tomato mixture, water and allow it to boil for 2 and 1/2 minutes in high and reduce the heat to medium and allow it to boil for 2 and 1/2 minutes in medium.

Taste Note: Tastes . Goes AWESOME with Dosa.