Easy to prepare super tangy, tasty recipe which goes well with all main dishes dosa, chappathi and also rice..
Can be stored upto 1 week fresh in regregeratornin air tight container.
Ripe tomatoes – 2 kg
Garlic – chopped one cup
Onions chopped – 1/2 cup (optional)
Fenugreek powder – 2 tsp
Turmeric powder – 1 tsp
Chilli powder – 2 tsp. Add extra if you want it to be spicy
Jaggery – crushed 2 tsp
Salt to taste
Oil – preferably gingely oil ~nallenai
Boil the tomatoes peel the skin and grind it.
Heat gingely oil..be liberal in using oil as it keeps the dish fresh for a week. splutter mustard seeds, roast garlic and onions. Do not burn it. Now add the tomato puree to this. Add turmeric powder, chilli powder and let it boil in simmer. Close the lid partially as the tomatoes will splutter out when boiling if left uncovered.
Once the dish gets thickened and oil comes out of it, add jaggery, salt and mix well. Leave it in simmer for few minutes. Mix it inbetween.
Finally add fenugreek powder mkx well and switch it off.