Thakkali (Tomato) Kuzhambhu

Ingredients
Coconut - 1/4 of a whole coconut
Red chillies - 2
Fennel (perunjeeragam) - 1/4 sp
Ginger - 1/2 inch piece
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 3/4 sp
Red chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - To taste
Tomato - 4
Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Onion - 2 sp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies, fennel and ginger to a fine paste along with necessary water.
2. To this, add big onion and grind to a fine paste.
3. Add the grind masala, the masala powders,salt and tomatoes (cut into four) along with necessary water to cook the masala.
4. When the kuzhambhu is 3/4th done, do the seasoning and add to the kuzhambhu.
5.  Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
6. Serve with white rice. Can also be taken with idli / dosa occasionally.

Note

1. The main differences between thakkali kuzhambhu and other puli kuzhambhu varieties are:No tamarind here. The sourness of tamarind is replaced here by adding more number of tomatoes.Cumin is replaced by fennel.Ginger is added which totally changes the taste of the kuzhambhu from other varieties.