Ingredients:
• 3 – Tomatoes (big size), halved
• 2 tsp – black gram
• 8 – Dried red chillies
• Salt to taste
• 3 tsp – oil
• A pinch of Asafoetida
• 1 tsp – Tamarind paste
• 1/2 tsp – – mustard
• 2 sprigs – Curry leaves
Method:
- Heat oil in a kadai.
- Add asafoetida, red chillies, black gram, and fry.
- As it turns golden, remove chillies, black gram and set aside.
- Add the tomatoes to the remaining oil. Stir well, cover and cook till it softens.
- Remove from heat, cover and cool.
- After 10 mins, skin the tomatoes, add the fried chillies, salt, tamarind paste and grind well.
- Season with mustard and curry leaves.
- Serve with pongal, dosas or steamed rice.
Recipe courtesy of P N Pramila