Menthi Pulusu for Pongal / Methiyacha Sambar for Kichidi

Ingredients:
2 - Tomatoes, Cut into Small Pieces
2 - Onion, Cut into Small Pieces
1 Table Spoon - Thick Tamarind Pulp
2 Table Spoons - Jaggary
1 Cup - Water
Salt to taste
1 Tea Spoon - Rice Flour
Turmeric

Tadka:
2 Table Spoons - Oil

1 Table Spoon - Methi Seeds
Mustard Seeds
6 - Green Chillies

4 - Red Chillies

Curry Leaves

Note: You can also use hing during tempering/tadka instead of using onions in this dish.

Procedure:
1. Heat oil in a pan and prepare tadka.
2. Add Onion to pan and saute for few minutes.
3. Add tomato pieces, turmeric and coven the pan with a lid.
3. Once tomato is cooked, add tamarind pulp and water and let the mixture boil.
4. Add Salt, jaggary and mix well. Mix rice flour in some water and add it to the above boiling mixture and let it boil well.
5. Serve this dish along with Kichidi/Pongal.