Every other day we struggle to find out a side dish for idly, dosa or roti and chappati. When I came across one such dish, I decided to give it a try ofcourse with improvisation.
Tomato - 8 nos medium sized (I used the country variety as it will have the required sourness)
Shallots - 8 nos
Green Chilly - 2 nos
Red Chilly - 2 nos
Curry leaves - a few
Coriander leaves - 1/4 cup finely chopped
Salt - 1 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/2 tsp
Gingely oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Thuvar Dal - 2 cups (pressure cooked and mashed well) - Optional
Peel and chop the shallots into 2. Chop the tomatoes in a chopper or cut them into small cubes.
In a pan heat the oil and add mustard seeds, when it splutters add the cumin seeds, hing, turmeric powder and saute a little. Slit the green chillies and add it to the oil along with red chillies. Add half of the curry leaves to the oil and saute it well.
Add the shallots to the oil and mix it well. Keeping the flame in low and stirring it will turn it glossy. Add the chopped tomatoes and 1/2 cup of water. Increase the flame and let the tomatoes cook. Mash it well with a masher and add salt and bring it to a boil.
Add the remaining curry leaves and the coriander leaves.
Serve it hot with idly, dosa or chappati.
To serve the same with rice, add the cooked and mashed dal.