Chop the tomatoes into half and cook them on stove top with very little water.
Just a few teaspoons of water would also be enough.
Cook for about 7-8 mins or until the skin of tomatoes peel off.
Switch off the stove; remove the skin and let cool for sometime.
Meanwhile, grind coconut, cilantro, green chilies, jeera and hing to a smooth paste.
Add as little water as possible.
Add the cooked and cooled tomatoes to the masala paste and blend well.
Transfer the mixture to a separate vessel and boil on stovetop for a few minutes.
Add salt , sugar as required and mix well.
Switch off the stove; add the beaten curds and mix well.
Add curds ONLY after you switch off the stove. DO NOT boil after adding curds.Add water to get the desired consistency.
Temper with mustard seeds, red chilies and curry leaves; Serve with hot steamed rice and enjoy!
Ingredients: 3 - red, ripe tomatoes, medium sized
1/2 to 3/4 cup - grated coconut , fresh/frozen
3/4 to 1 cup - curd
3 to 4 - green chilies, low to medium spiced
4 to 5 strands - cilantro
1 to 2 tsp - jeera
a generous pinch of hing
1 tsp - sugar (optional)
salt as per taste
1 to 2 tsp - ghee/oil
1/2 tsp - mustard seeds
1 to 2 - dry red chilies, low spiced
3 to 4 - curry leaves