Takkali Sambar @ Tomato Sambar

When I first read the title Takkali Sambar, I thought that I will require to boil dhall,, but no..it is not that..Its a gravy with coconut paste, some tomatoes and thats it... anything easy, simple and yet superb tasting.

I got the receipe from http://www.foodbuzz.com/  courtersy of Sashi.. thanks Sashi for sharing. As mentioned by it is definitely a big yes with idli.

oil for tempering
1tsp mustard seed
1 inch cinnamon stick
2 nos cloves
3-4 green chillies
1 sprig of curry leaves
1 onion
2-3 tomatoes (depending on size)
Salt
Coriander leaves - chopped

To grind
5tbs coconut
2tbs roasted chickpeas
1 tsp fennel seeds
1 tsp poppy seeds
1 sprig of curry leaves
1 green chilli

Method

1.  Grind into a fine paste all the "to grind ingredient"
2.  Heat oil, chopped oninos, tomatoes, slit open green chillies.
3.  Once oil hot, add in mustard seeds, once it starts to splutters, add in green chillies, cloves and cinnamon stick and curry leaves.  Add onion and fry till soft and translucent.
4.  Add in the tomatoes, tumeric powder cook till soft ( I cover the pot and let the tomatoes becomes mushy).  Add in the grinded paste, stir in and let it boil for about 10 mins, basically cook till the raw smell of the grinded paste.  ( I added some water and let it simmer for few more minutes so as to have some gravy kind).   Season with salt and add chopped coriander leaves and remove from fire.

Good combo with Idli and Vengayam Chutney.

Kerisik

Home made Kerisik

2cups of shredded coconut

Heat pan and toss coconut till nice aromatic and brown in colour.  Keep stirring to avoid burnt.  Once the coconuts are nice brown and fragrant, pound them with pestle mortar or simply give it a wheeze with a food processor (this is what I did) to get a fine soft grind coconut. You may add alittle oil to ease the processing job.

Store in fridge the balance.