Tomato Kulambu

Heat oil in a kadai, once hot, add in your whole shallots. After 2 minutes, or slightly softened, add in your ginger and garlic. Once fragrant, add the dry red chili and curry leaves. Once the onions have softened and turned slightly brown, remove them from the kadai and place into a plate.

Groundnut oilSmall Onion (Shallots)GingerGarlicDry Red ChilliCurry leaves

In the same kadai, add a little more oil. Add in your channa dal and roast it on a low flame until it just starts to turn golden brown. Once starting to turn lightly golden brown, add in your cumin seeds and whole black pepper. Add in the poppy seeds, fennel seeds, cinnamon and cloves right at the end. Once the spices have all been toasted and are aromatic, remove from the kadai and place in a plate.

Groundnut oilChana DalCuminBlack PeppercornsPoppy SeedsFennel SeedsCinnamonCloves

To the same kadai, add in your tomatoes. Cook the tomatoes on a medium flame until they soften and start to turn mushy. Add salt to help cook the tomatoes faster. Once the tomatoes have cooked, add in the coconut, coriander powder and turmeric. Turn the flame off and cook with the residual heat of the pan. Once combined, remove the mixture from the kadai. Grind all three toasted mixtures together to form a smooth, thick gravy.

Groundnut oilTomatoSaltCoconutCoriander PowderTurmeric PowderWater

In a fresh kadai, add in peanut oil and heat on a medium flame. Once heated, add mustard seeds and cumin seeds. Let them splatter. Then add the channa dal, along with the onions, curry leaves and dry red chillies. Cook until the onions have softened and are starting to turn translucent. Pour in the blended paste and add some water. Mix to combine everything in the kadai. Bring the kozhambu to a boil and add salt to season. Simmer it for 8-10 minutes or until it slightly thickens. Finish the curry by garnishing with coriander leaves.

Groundnut oilMustard SeedsCuminChana DalOnionCurry leavesDry Red ChilliWaterSaltCoriander Leaves