Thakkali Sambar or Tomato Sambar

 
                             Thakkali Sambar or Tomato Sambar

            This sambar is an exclusive recipe of my husband's paternal grandmother (Seshamma). This has been passed on to three generations. This is a tiffen sambar, which goes very well with idli, dosa and puri. This is favorite among kids, ie my son and his nephews, with this sambar these kids tend to eat more dosa's or idli's. So once in a while we make it at home and enjoy seeing the kids relishing the food. 
            As the name implies, you need lot of tomatoes, since the tomato prices has come down(currently), this is the ideal season to make it.

Cuisine: South Indian
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 to 5 persons

Ingredients:
Tomato: 1/4 kg or 4 big ones
Onion: 1 no big
Curry leaves: a few nos
Coriander leaves: 1 teaspoon
App purpose chilli powder: 1 & 1/2 tea spoons
Turmeric powder: 1/2 teaspoon
Salt as needed
Asofotedia: 1/2 teaspoon
Fenugreek seed: 1/2 teaspoon (Optional) 
Water: 3 cups
Oil as needed
Mustard seeds: 1 teaspoon

For Grinding: 
Grated coconut: 2 table spoons
Garlic: 4 to 5 pods
Fried gram: 1 table spoon
water as needed

Method:
1. Wash the tomatoes well and chopp it well. Keep it aside.
2. Chop the onions and keep it, wash curry leaves, coriander leaves and keep it ready. 
3. Place a pan and heat it over high flame, add 2 tea spoons of oil, when the oil is hot add mustard seed and allow it to splutter, then add fenugreek seeds. 
4. Add the chopped onions and fry  till it becomes translucent.
5. Then add tomatoes and cook till it becomes mushy, add chilli powder and salt. Mix it well. 
6. Add 3 cups of water and let it boil.
7. In the meantime grind a smooth fine paste of the ingredients mentioned for grinding using a mixie. 
8. Now simmer the flame  and add the ground paste and stir well. Keep on stirring so that no lumps are formed.
9. Let it boil for 6 to 7 minutes.
10. Add asofotedia, mix well and let it boil for 2 more minutes. 
11. Add chopped coriander leaves, curry leaves and put off the flame. 
12. Transfer it to a serving bowl.
13. Enjoy it with dosa. 

Note:
1. Make sure to simmer the flame, while adding the fried gram, coconut, garlic paste and also keep on stirring it since fried gram tends to form lumps.