Tomato pachadi

INGREDIENTS

4 large Tomatoes
1 lemon sized ball of Tamarind
1tsp Turmeric
1 tbsp Red chilli powder
1 1/2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tsp Chana dal
10 Curry leaves
1 pinch Asafoetida
Salt

PROCEDURE

1. Heat half a tbsp oil in a non-stick wok add the chopped tomatoes, tamarind, salt, chilli powder and turmeric powder cover with a vented lid and cook till completely done.
Remove lid and allow the water to evaporate.

2. Allow it to cool, once cooled transfer into a blender and blend it into a fine paste.

3. In a pan heat one tbsp oil and splutter cumin seeds, mustard seeds, chana dal, urad dal and curry leaves saute for about a minute and add asafoetida.
Now add the tomato mixture to this and combine well for about 2 minutes.

Remove from flame, allow to cool and transfer into a clean container.

Can be stored in the refrigerator for a period of 15-20 days.

Tastes good with steamed rice, roti, dosa or idly.