Combine tomatoes, turmeric, chilli and
1/2 cup water – simmer 3 minutes.
Puree together 1/2 of the onion, coconut,
salt and 1/2 cup water – add to tomatoes
and simmer 2 minutes.
Heat 1 tbls coconut oil, sizzle mustard seeds,
add curry leaves and remaining 1/2 sliced onion
– fry until browned then add to tomatoes.
Inspired by thali at Maharaja Hotel, CN Krishna Rd – Chennai