Pottu Kadalai Kuzhambu (Roasted Gram Tomato Gravy)

Peel and slice the 6 big onions into thin slices (not chopped). Roughly chop the 10 tomatoes — this is the tangy star, don't reduce the count. Slit the 10 green chillies lengthwise — these provide ALL the heat in this dish (there's no red chilli powder).

Heat a heavy-bottomed kadai or pan over medium-high heat. Pour in the 3-4 tablespoons of cold-pressed groundnut oil.

Once the oil is hot, add the mustard seeds and let them splutter completely.

Add ALL 10 chopped tomatoes and crystal salt to taste. The volume will look huge — that's intentional. Sauté vigorously on medium-high heat, stirring often.

Because there are SO many tomatoes, give them proper time to cook down completely — about 10-15 minutes. They must be totally mushy, blended into the oil, with no visible tomato pieces left. Patience here = entire flavor of the dish.

Transfer the ground pottu kadalai powder from the mixer to a separate bowl. Add roughly 1 cup of water and whisk thoroughly with a spoon or fork until you get a SMOOTH, lump-free slurry — like a thick pancake batter consistency.

Pour the pottu kadalai slurry directly into the boiling tomato-onion masala base. Stir continuously while pouring to prevent any lumps from forming.

Add extra water to adjust the consistency. Important: roasted gram thickens dramatically as it boils, so keep the gravy noticeably WATERY at this stage — once it boils for 5-7 minutes, it will tighten into the right velvety kuzhambu consistency on its own.

Let it come to a rolling boil for about 5 to 7 minutes. Three signals tell you it's done: (a) the raw smell of the roasted gram completely vanishes, (b) the gravy has thickened to a velvety smooth consistency, and (c) the groundnut oil floats up and forms a thin glossy layer on top.