Ingredients:
- Vazhakkai - 1
- Onion - 1
- Tomato - 1
- Garlic - 5
- Grated coconut - 4 tbsp
- Curry leaves
- Asafoetida - a pinch
- Salt
- Gingelly oil
Roast and grind:
- Toor dhal - 2 tbsp
- Corriandar seeds - 2.5 tbsp
- Red chillies - 2 to 3
- Sombu - 1 tbsp
- Grated coconut
Preparation:
Roast all the ingredients mentioned above with a tablespoon of oil and grind along with 4 tbsp of grated coconut into a smooth paste.
Boil chopped vazhakkai with salt and keep aside.
Add oil in a pan and after the mustard seeds splutter, add garlic, curry leaves, chopped onion, asafoetida and saute till the onions turn golden brown.
Saute the chopped tomatoes along with onions till it becomes mushy. Then, add the boiled vazhakai pieces along with ground masala paste, salt and bring it to boil. Add water if the gravy is too thick.
Serve hot with rice/dosa.
