Ingredients:
- Ripe tomatoes - 1 kg
- Tamarind - 1 gooseberry sized ball
- Turmeric powder - 1/2 tsp
- Chilli powder - 3 tsp
- Salt - to taste
- Jaggery - to taste
- Mustard seeds - 2 tsp
- Red chillies - 3
- Asafoetida - 2 tsp
- Oil - 4 tsp
Method:
- Wash the tomatoes and put them in boiling water. Peel and deseed the tomatoes. Grind the pulp into a fine paste.
- Extract the tamarind pulp and add to the tomato paste.
- Heat 2 tsp oil in a thick bottomed pan, add mustard seeds and red chillies broken into halves. When the seeds splutter add turmeric powder and the tomato and tamarind extract.
- Cook on low flame in a covered vessel for 30 - 45 mins until it becomes a thick paste and the oil starts leaving the sides of the pan.
- Add salt, chilli powder, jaggery, asafoetida and the remaining oil.
- Simmer on low flame for another 5 - 10 mins.
- Cool and store in air tight container. This can be used for a month if refrigerated.
- Serve with dosa, rice, idli or chapatti
Variation:
- One tsp of fenugreek (methi) powder can also be added along with chilli powder.
- Finely chopped onions can also be fried until translucent and added to the tomato paste.
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