This is a versatile dish. It can be paired with rice, all types of dosas, idly, vada and many many other south Indian main courses. It took a while to make but it lasts almost 2-3 weeks when refrigerated so it’s worth it.
It’s a little high on oil and spice so use in little quantities if you can ;)
What you will need:
Tomato - med size - 6 chopped into small pieces(deseeded if possible) Use younger and harder tomato. The success of this dish depends on the lesser water content of the tomatoes so try and reduce the use the juicy tomatoes.
Green chili - 1 finely chopped
Onion - 1/2 finely chopped(optional)
Garlic - 10 pods cleaned and mashed roughly(optional). Substitute with 1/2 Tspn asafoetida.
Oil - 2 Tbspn
Mustard - 1 Tspn
Curry leaves - 10(optional)
Dry red chili - 3
Coriander powder - 1 Tbpsn
Cumin powder - 2/3 Tspn
Paprika powder - 3/4 Tspns
Salt to taste
Heat oil in a heavy bottomed vessel. Let the mustard seeds burst and then put in the curry leaves, asafoetida and dry chilis. Now put in the coriander powder, cumin powder and paprika powder, mix all the ingredients and take off heat and keep aside.
Heat a tspn of oil in another vessel and put in the onion, garlic and saute for about 5 min. When the onion and garlic turns brown add the tomatoes. Sprinkle salt and let the mixture cook till the juices start to separate and the tomatoes are almost mashed in consistency. Now add this mixture to the above mixture and cook for about 15 minutes till the oil separates. Let it cool and store in an air tight container. Take out a little to serve hot with rice or vada.