Roast tomatoes in oil.
Roast until the outer skin shrinks and is slightly mushy. Set aside to cool.
To a mixer jar add roasted tomatoes along with coconut, fried gram dal, cinnamon and cloves.
Add little water and grind it to a semi fine paste.
This is the texture of the paste. Set aside.
Heat oil in a kadai : Add jeera let it crackle then add onion, garlic and curry leaves. Saute until golden.
Now add sambar powder andr required salt.
Give a quick saute and let it bubble upfor few seconds.
Immediately add tomato paste along with mixer rinsed water. I added 1 cup water.Adjust consistency accordingly.
Give a quick mix and let it boil.
Cover with lid partially - let it boil and cook.
Cook until raw smell leaves and oil starts to seperate. The aroma of thakkali kuzhambu is so amazing.
Finally add gingelly oil, give a quick mix.
Boil for a minute or until oil seperates like shown. Switch off.
Serve Thakkali Kulambu hot with idli, dosa etc.