Ingredients
1 kg tomatoes
1/4 cup oil
3 tsp mustard seeds
1 tbsp meethi / fenugreek seeds to roast and grind
2 tsp roasted meethi seed to mix
about 10 curry leaves
1/4 tsp hing / asafoetida
1/4 tsp turmeric
a tsp tamarind pulp
1-1/2 tsp red chilly powder
3 tsp salt
1/4 cup oil
3 tsp mustard seeds
1 tbsp meethi / fenugreek seeds to roast and grind
2 tsp roasted meethi seed to mix
about 10 curry leaves
1/4 tsp hing / asafoetida
1/4 tsp turmeric
a tsp tamarind pulp
1-1/2 tsp red chilly powder
3 tsp salt
Procedure
In a heavy bottomed
pan, roast fenugreek seeds and mustard over low-medium heat until
brown. Be careful not to burn. In a spice grinder, grind it to a fine
powder when cooled and set aside.
Heat oil in a wide,
heavy bottomed pan. When the oil is hot , drop in the mustard seeds. When they
begin to splutter, sprinkle hing and toss in the curry leaves. When curry
leaves stop spluttering, add turmeric quickly , you can also add garlic at this
stage which is completely optional. In another pan add chopped tomatoes and the
tamarind paste. Cook uncovered on high heat, stirring continuously until tomato
is well cooked. Season with salt, sugar, and red chilly powder, stir well and
continue to cook until the tomatoes mixture becomes homogeneous.
Finish off by
sprinkling roasted and ground fenugreek/methi powder, and the tempering. Stir
well and keep aside to cool. When completely cooled, transfer to a
clean, dry glass jar with an airtight lid.
Serve as an
accompaniment for Dosa, Idli, chapati ,rice ,etc
You can also add sugar
to adjust the sourness of the tomatoes.
