Ingredients
- Ripened Tomato – ½ kg
- Garlic – 4, finely chopped
- Red chilli powder – 1 tsp
- Tamarind paste – 2 tbsps or to taste
- Salt to taste
To Roast & Grind
- Mustard seeds – 1tsp
- Menthulu / Fenugreek seeds – 2 tsps
- Asafoetida/ Hingua a pinch
To Temper
- Mustard seeds – 1 tsp
- Green chillies – 4, slit lengthwise
- Oil – 4 tbsps
Preparation Method
Wash tomatoes and boil for 5 minutes.
Cool, peel the skin and make a paste in mixer.
In a thick bottomed vessel, dry roast mustard seeds, menthulu and hingua.
Remove from the vessel, powder it in a mixer and keep aside.
Now add oil in the same vessel, and then add mustard seeds, green chillies.
Sauté for a minute and add red chilli powder, turmeric powder and the tomato puree.
Add salt, cook till the tomato has become half and mix the tamarind paste in it.
Cook till it has come to halwa consistency. Mix the ground powder well and remove from the stove.
It will be good, if stored in fridge for a week.
It goes well with Dosa/ Chapathi/ Upma / Hot Steam Rice.
