Thakkali Pazha Kuzhambu

Ingredients

Pazhutha thakkali (ripe tomatoes )    :     6 ( 600 gm ) 
Garlic    :    10 pods
Grated coconut    :    5 tsp
Small onion    :    12
Cumin    :    1tsp
Dried red chilli    :    11 - 12   
Onion ( big )    :    3
Cashew    :    10
Fenugreek    :    ¼ tsp
Ginger ( ground )    :    1tsp
Saambhar powder    :    4 - 5 tsp
Water    :    3 cups
Mustard    :    1tsp
Asafoetida    :    ¼ tsp   
Cinnamon        :    ½ inch piece   
Curry leaves    :    2 strips
Gingelly oil    :    6 tsp   
Fried gram    :    1 tbsp
Green chilli    :    1 - 2
Tamarind    :    a small ball

Method

Soak tamarind in water and prepare extract.
In a vessel,  pour hot water on tomatoes and cover with a lid for 5 minutes.
Peel the skin of tomatoes, and grind the tomatoes to a puree.
Heat a tsp of oil in a heavy bottomed vessel.
Add 8 garlic pods, 12 small onions, cumin, saunf, cashew, fenugreek, grated coconut, fried gram, fry and grind.
Heat oil in a frying pan.
Add mustard, black gram dal, cinnamon, remaining garlic, onion, green chilli, asafoetida and curry leaves.
Add tomato puree and tamarind extract.
Add saambhar powder, salt, 3 cups of water and let it boil.
When contents thicken, remove from the stove.
Sprinkle coriander leaves. 



Note: This recipe is taken from the book "108 Arusuvai Veg Samayal" by Vasantha Subbaiya published by Manimekalai Prasuram