INGREDIENTS:
1 kg Tomato (juicy / natu tomatoo is prefferable)
1/2 lt Oil
100 gms Tamarind paste
1 tb spn urad dal (vudhipappu)
1 tb spn chenna dal (bengal gram, senagapappu)
2 tb spn avalu (mustard seeds)
1 tb spn jeera (cumin seeeds)Garlic cloves - 20 pieces
Curry leaves - 10 leaves
Turmeric (pasupu) - 1 t spn
Salt and Red chilly powder - as required
Fenu greek seeds (Menthulu) - 1 t spn
Asafoetida (inguva) - 1/2 t spn
PREPARATION:
- Place kadai on flame, heat oil
- Add 1 tb spn avalu, jeera, urad dal, chenna dal, curry leaves, garlic cloves and fry till brown
- Add chopped tomatoes, tamarind paste, turmeric, salt, asafoetida and boil till tomato melts soft
- Takes around 30 - 40 minutes, cook in medium flame
- Be bit away from the stove, since tomato pulp sprinkles out while boiling
- Wait till water evaporates completely from the kadai
- Just be stirring in middle to cook completely
- Mean while,
- In an dry small spatula add 1 tb spn avalu, fenu green seeds and roast for 30 seconds
- Cool them, in an mixy jar add roasted avalu, menthulu, salt, red chilly powder, 3-4 garlic cloves
- Make it as an fine powder and keep aside
- When you notice oil floating along the sides of the kadai its an indication to off the flame
- Once flame is offed , add the grinded powder into it and mix well
- Stays long time when boiled well in excess oil
- Let it to cool completely
- Now store it in a container
- Stays for long time when boiled properly
- For safe side, just store it in fridge
- Don't place wet spoon in it, their may be chances of spoiling if so
- Goes well with rice, chapathis, dosas, idlies, rottes, ....
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