Erode Thakkali Kuzhambu

Heat 1 teaspoon of oil in a pan on medium-low heat. Add the chana dal, urad dal, coriander seeds, cumin seeds, black pepper, and dry red chillies.

Roast them continuously until the dals turn a golden brown color and release a nutty aroma. (Make sure not to burn the spices, as it will make the gravy bitter).

Add the peeled small onions and sauté until they turn slightly translucent.

Finally, add the freshly grated coconut. Give it a quick stir for about 30 seconds to remove the raw moisture, then turn off the heat.

Heat a traditional clay pot (Manchatti) or a heavy-bottomed vessel and pour in the groundnut oil. Once hot, add the mustard seeds and let them splutter.

Add the chopped small onions and curry leaves. Sauté them well until the onions become golden and soft.

Add the finely chopped (or hand-crushed) country tomatoes to the pot.

Add the turmeric powder and crystal salt immediately. Adding salt now helps the tomatoes break down and release their juices faster.

Once the tomato base is well cooked, pour the freshly ground masala paste into the pot. Mix everything well.

Add water to adjust the consistency. This kuzhambu shouldn't be too watery or too thick—aim for a standard gravy consistency.

Cover the pot and let the kuzhambu boil vigorously on medium heat for about 10 to 15 minutes.