- Riped Tomato – 300 gms
- Garlic Cloves – 15
- salt – as per taste
- Red Chilli – 6 to 10 ( as per spicy of your requirement)
- Gingelly Oil – 2 Table spoon
(No need of frying mustard and urad dal , and it can be stored in fridge for two days)
- Fry well red chilli in little oil.
- Cut tomatoes into pieces, peel skin of garlic and put both into mixie.
- Add red chilli, salt along with it and grind nicely into a thick paste.No need to add water.
- Then add rest of oil in kadai and heat it on flame.
- Then add the paste to it and stir in intervals at medium flame, till all water in paste is absorbed and it becomes thick and non sticky on the kadai.
- Then stop the flame and allow it to cool and serve with hot chappathi, dosai, idli, or with curd rice.
- If u want the sour taste little more, u can add a pinch of tamarind with it while grinding.(Add little more oil, to make the gravy non sticky and cook well, if required).