Tomato and Onion kurma (for appam)

Tomato - 4 large
Onion - 4 large
Cashew nuts -10
Green chilly - 3
Red chilly powder - 1 tsp
Whole red chilly - 2-3
Curd - 1 cup
Turmeric powder - 1/2 tsp
Jeera powder - 1/2 tsp
Salt, as per taste
Oil
Curry leaves
Ginger - 1", finely chopped
Garlic - 5-6 cloves, finely chopped
Grated Coconut - 1/2 cup

Soak cashewnuts.

In a kadai, heat oil, add half portion of chopped ginger and garlic and saute till garlic becomes brown. Add one onion (chopped length-wise) and saute, add curry leaves. When onions starts changing color, add, one tomato (chopped) and saute . Add coconut and saute for some time, Add whole red chilli and saute. Cool it.

When cool, make paste along with soaked cashew nuts. Keep aside.

In a kadai, heat oil, add balance chopped ginger-garlic, green chilles,curry leaves,3 chopped onions lengthwise. when it is slightly brown, add 1 tsp red chilli powder , 1/2 tsp jeera powder, haldi powder
and saute. Add remaining tomatoes,  salt and cover lid and let it cook. Once tomatoes are well cooked, add the ground masala and stir. Add water to adjust consistency. Lastly, add curd and let it simmer for few minutes. Lastly, garnish with corriander leaves.

Tomato-onion kurma is ready. Serve with Vellappam or Neer dosa or as a side dish with rice or chapati.