- 3 medium sized Tomatoes
- 3-4 Green Chills, deseeded and finely chopped
- 1 tbsp Tamarind pulp
- 1/4 tbsp Turmeric powder
- 2-3 springs fresh Coriander leaves
- Salt to taste
- 1/2 tbsp Mustard seeds
- 1/2 tbsp Cumin seeds/Jeera
- 1 dry Red chilli
- 2 cloves Garlic, peeled and crushed with hand
- 5-6 Curry leaves
Cut the tomatoes into half and deseed them. Then chop them into small pieces.
Heat oil in a kadai or thick bottom vessel and then add chopped tomato pieces, finely chopped green chillis, tamarind pulp, turmeric powder and salt.
Cover and cook on a low flame till tomato pieces get completely cooked (or smashed).
Leave it to cool. Once it gets cooled enough grind the mixture roughly and set aside.
Now add oil to kadai or thick bottom vessel and add the ingredients one by one listed under “Tempering”.
When the curry leaves start to change color, turn off the heat and add this tempering to the above grind paste.
Last but not least add your ‘love’ to make the dish ‘YUMMY’.
UPDATE : The first picture in this post is going to participate in splendid CLICK event hosted by Jai & Bee of Jugalbandi. CLICK is a monthly theme-based food photography event/contest. This month CLICK is luscious, hot, spicy and fiery RED.