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:

1. Heat oil in a kadai.
2. Add asafoetida, red chillies, black gram, and fry.
3. As it turns golden, remove chillies, black gram and set aside.
4. Add the tomatoes to the remaining oil. Stir well, cover and cook till it softens.
5. Remove from heat, cover and cool.
6. After 10 mins, skin the tomatoes, add the fried chillies, salt, tamarind paste and grind well.
7. Season with mustard and curry leaves.
8. Serve with pongal, dosas or steamed rice.

Recipe courtesy of P N Pramila