Tomato Gravy// Thakkali Kichadi Recipe:

Tomato Gravy // Thakkali Kichadi Recipe

Tomato Gravy / Thakkali Kichadi is a side dish for Idli and  Dosa. I can imagine many of you raising your eyebrows since because generally ‘Kichadi’ means another version of Rava Upma. But we call this gravy as Kichadi too. This is my mom’s favourite recipe which was our most often side dish for Idly and Dosa. This is a simple gravy in which tomatoes and green chillies are boiled in water till soft and then will be ground in a mixer and then tempered by mustard, urad dal and onion. This is almost the same as the ‘Kathirikkai Kichadi’ which was already in my archive. But the taste is completely different from each other. Let us see the recipe.

 

Tomato Gravy // Thakkali Kichadi Recipe:
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: South Indian
Keyword: Gravy Recipes, Side Dish for Idli, Dosa
Servings: 4
Author: Malathi Muthukrishnan
Ingredients
For Gravy:
  • 1/4 Kg Tomato
  • 5_7 No Green Chillies
  • Salt As needed
  • A small Gooseberry size Jaggery
For Tempering:
  • 2 No Onion Medium sizes
  • 2 Tbsp Oil
  • 1 Tsp Urad dal
  • 1/2 Tsp Mustard
  • 1 Sprig Curry Leaves
  • 2 Tbsp Coriander Leaves Chopped
Instructions
Method:
  1. Wash and cut the tomatoes roughly into 4 to 6 pieces.

  2. Wash and slit the green chillies.

  3. In a kadai or a thick bottomed broad vessel take two glass of water and add the tomatoes and green chillies.

  4. Cover with a lid and let them boil under medium flame until they become soft and get cooked.

  5. Once done switch off the stove and let it cool down.

  6. For fast cooling down you can remove the tomatoes and chillies from water and spread them on a plate and keep it under a fan.

  7. Keep the leftover boiled water aside. Don't throw it. Meantime chop the onion finely.

  8. Once the tomatoes cooled, grind them in a mixer until a smooth paste and keep it aside.

  9. Heat two tbsp oil in a kadai and add the mustard and urad dal.

  10. When they start spluttering add the curry leaves and chopped onion.

  11. Fry until the onion becomes translucent and then add the ground tomato, chilli paste to it. Add the leftover boiled water too.

  12. Adjust the consistency just as such sambar using extra plain water.
  13. Add the salt and jaggery and let it boil for five minutes. 

  14. Switch off the flame and sprinkle the chopped coriander leaves and serve it with hot piping Idli or Dosa.

Tomato Gravy // Thakkali Kichadi Recipe:

  • Wash and cut the tomatoes roughly into 4 to 6 pieces.
  • Wash and slit the green chillies.
  • In a kadai or broad vessel take two glass of water and add the tomatoes and green chillies.
  • Cover with a lid and let them boil under medium flame until they become soft and get cooked.
  • Once done switch off the stove and let it cool down.
  • For fast cooling down you can remove the tomatoes and chillies from water and spread them on a plate and keep it under a fan.
  • Keep the leftover boiled water aside. Don’t throw it. Meantime chop the onion finely.
  • Once the tomatoes cooled, grind them in a mixer until a smooth paste and keep it aside.
  • Heat two tbsp oil in a kadai and add the mustard and urad dal.
  • When they start spluttering add the curry leaves and chopped onion.
  • Fry until the onion becomes translucent and then add the ground tomato_chilli paste to it.
  • Add the leftover boiled water and adjust the consistency just as such sambar using extra plain water.
  • Add the salt and jaggery and let it boil for five minutes.
  • Switch off the flame and sprinkle the chopped coriander leaves and serve it with hot piping Idli or Dosa.

Notes:

  • For this Kichadi either local or a hybrid variety of tomatoes can be used.
  • The number of green chillies can be adjusted according to your spice level and the tomato variety as well.
  • Local variety will absorb more spice since it is sour in taste.
  • If you use hybrid tomato reduce the number of green chillies.
  • I usually add little tamarind along with tomatoes when I use hybrid variety to get a tangy taste.
Please follow and like us:
0

Leave a Reply

Your email address will not be published. Required fields are marked *