Ingredients -

Ripe tomatoes - 4-5, finely chopped
Onion - 1, finely chopped
Turmeric powder - 1/4 tsp
Salt to taste
Olive oil - 1 tbsp
Curry leaves - 1 sprig, chopped

For Wet Masala -

Garlic - 3 cloves
Ginger - 1 inch
Roasted channa dal/Pottu kadalai - 1 tbsp
Poppy seeds / khuskhus - 1 tsp
Coconut - 1 tbsp (dry/frozen is fine, but fresh is ideal)
Cinnamon - 1 small piece
Clove - 1
Fennel seeds - 1/2 tsp
Green chillies - 2 (you can add more to make it more hot)

Method -

Make a fine paste of the wet masala ingredients using some water and a pinch of salt. Green chillies when ground to a paste sometimes, turn slightly bitter. The pinch of salt is added to the wet masala while grinding to prevent this.
Heat oil in a sauce pan and add the onions and curry leaves.
Saute till the onions turn translucent. Add the tomatoes and sprinkle some salt to help the tomatoes cook faster.
When the tomatoes are done, add the turmeric powder, ground masala and some more salt.
Add about 2 cups of water and cover the sauce pan.
simmer for about 15-20 mins.
Garnish with some coriander leaves and
Serve hot with any tiffin items.