Tomato kai rasa (gojju)

When you make idli's at home you also make chutney.. but people get bored of the same tatse so why not try something really different as a side dish for idli's. Even for chapathi and dosa making this certainly would not be a bad idea.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients:

1. Tomatoes 3/4kg (include some raw tomatoes as well)
2. Green chillies 3-4
3. Fresh grated coconut 1 cup
4. Dry red chillies (byadagi and guntur - each 6)
5. Mustard seeds 1 tsp
6. Jeera seeds 1tsp
7. Chana dal 1tsp
8. Urad dal 4tsp
9. Oil
10. Water
11. Salt
12. Jaggery about a lemon's size


Method:

1. Chop the tomatoes and keep aside.
2. Heat oil and make seasoning of mustard seeds, chana dal, 1tsp urad dal and curry leaves.
3. Now add the tomatoes and let ti cook.
4. Dry roast 3 tsp of urad dal and the dry red chillies.
5. In the meanwhile grind coconut, dry red chillies with required water.
6. Add the ground paste to the cooked tomatoes and let it boil till raw smell disappears.
7. Add jaggery and let it melt.. Also add salt. If required you can water depending upon required consistency.
8. Garnish with fresh coriander leaves.