Ingredients:
2 kg
tomatoes, wash, dry and slice
50 gms
tamarind
1/2 tsp
turmeric pwd
3 tbsps
red chilli pwd (adjust)
1 tsp
dry roasted methi pwd
1 tbsp
mustard seeds, dry roast till they splutter, cool and make pwd
3 tbsps
salt
For tempering/tadka/poppu:
10-12
peeled and crushed garlic cloves
10-12
fresh curry leaves
1 tsp
mustard seeds
pinch of
methi seeds/fenugreek seeds/menthulu
3 dry
red chillis
5-6
tbsps oil
Slice
each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid.
Leave aside overnight.
Next
morning, squeeze out entire liquid from each piece and spread the tomato pieces
over a cloth and sun dry. Sun dry the pieces till they are completely dry with
no trace of rawness. This usually takes 3-4 days of good sunshine. Every
evening, remove the cloth containing the tomato pieces, place indoors and next
day again place back the cloth containing the tomato pieces to sun dry.
Pour
the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry.
This could take at least 4 days of good sunshine. The liquid will thicken.
Every evening, remove the tomato liquid and place indoors, place back again the
next day morning to sun dry.
Once
the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with
the sun dried liquid and leave overnight, covered.
Next
morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd,
roasted mustard pwd and combine.
Heat
oil in a vessel. It should not be too hot. Once hot, add mustard seeds and
allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and
allow too saute for 15-20 secs on medium flame till the methi turns red. Do not
burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool
before combining with the tomato mixture.
Cool
and store in an airtight bottle. Refrigerate.
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