Tomato Kichadi

                          Tomato kichadi like Brinjal kichadi and Peerkankkai Kichadi is a gravy for Idli and Dosai,different from the  evergreen Sambar.

Tomato Kichadi

Ingredients   :

Medium size ripe Tomatoes    5
Pasiparuupu ( Moong Dhal )   2 tbsp.
Green chillies  3 to 4
Grated coconut ( optional )   2 tbsp.

For garnishing :

Onion   1
Red chilly  1
Mustard, Urad Dhal, Hing, Salt, Oil

Method :

1.Soak the Pasiparuppu for 15 mins and cook the sliced Tomatoes, chillies and the soaked
  Dhal in a pressure cooker for 2 or 3 whistles.

2. Mash it  when hot, with the coconut using a wooden laddle ( Keerai Mathu ) . If using a
    hand blender or a mixer, let it cool and see that it is not over mashed like a pulp.

3. Heat oil, add mustard, urad dhal, broken red chilly, Hing and the curry leaves.Then add
    the sliced onion, saute well. Mix with the mashed Tomatoes. Add salt and let it simmer
    for 3 mins.The yummy Thakkali Kichadi is ready for Idly and Doasai.

Note :

1. Coconuts are optional but they give a balanced taste.

2. If there is left over cooked Toor Dhal in the fridge, that can be used instead of the
    Moong dhal.Those who are particular about Tamarind, can add carefully an extract of
    thin Tamarind water. We never add Tamarind as the Tomatoes are sour.