This is one tasty dish that contains two star ingredients tomato and mint. Tomato is a versatile vegetable that forms a base to most gravies. I have used Mint (pudina) in this recipe. The fragrance of mint adds flavor to this healthy gravy. The base recipe is Mallika Badrinath's Tomato masala kootu in her book delicious vegetarian curries. I have slighty modified the original recipe to my taste. In the recipe below, the onions can be omitted to make a 'No onion gravy'. Here is the recipe.
Ingredients:
Onion - 1 big - finely chopped (can be omitted)
Tomatoes - Large red ripe juicy - 3
Oil for seasoning
Turmeric powder - quarter teaspoon
Mustard seeds- half teaspoon
Urud dal - 1 teaspoon
Red chilli powder - 1 teaspoon
Curry leaves - 1 sprig
Salt as required
Grind together using very little water:
Mint leaves - 1 small bunch
Coriander leaves - 1 small bunch
Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)
Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)
Grind chillies - 3
Cumin seeds - half teaspoon
Mustard seeds - quarter teaspoon
Method:
Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.
Cut the blanched tomatoes into one and half inch cubes. Keep it aside.
Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.
Add the chopped onions anf fry till it changes color.
Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.
Mix required amount of salt and stir till good smell comes.
Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.
Garnish with mint leaves and serve hot with iddli, dosa or chapathi.
This is my entry to Herb Mania - Mint hosted by Dee of Ammalu's kitchen. Thank you Dee for starting a herb event.
This is also my entry to Curry Mela hosted by Srivalli of Cooking for all seasons.
