Ingredients
Tomatoes chopped – about 1 kg
Oil (preferably gingelly oil)
Mustard seeds
Fenugreek seeds
Cumin
Tamarind
Turmeric powder – 1/4 tsp
Red chilli powder – 1-2 tsp
Asafoetida
Salt
Get grinding!
1. Dry roast about 1 teaspoon each of mustard seeds, fenugreek seeds, cumin. Set aside to cool, then grind to a powder.
Get cooking!
1. Soak tamarind and obtain a thick paste (about 2tbsp). You may use store bought tamarind paste as well.
2. In a heavy bottomed pan, heat about 1 tbsp of oil.
3. Add the chopped tomatoes, tamarind paste, turmeric powder
4. Cook stirring now and then till it loses its watery consistency.
5. Add salt to taste, cook till oil separates stirring occasionally.
6. Sauté mustard seeds, asafoetida powder in some oil.
7. Make some space in the middle of the pan where tomatoes are cooking (sort of like a well). Add the red chilli powder into that well.
8. Pour the sautéed mustard seeds, asafoetida on the red chilli powder. Mix in the tomatoes.
9. Add the ground powder in and mix well.
10. Add a few tablespoons of oil and cook till all become a homogenous paste consistency. Cool and store in glass or porcelain container.
11. Serve with rotis, rice, upma, idli, dosa… 🙂
Tips
You may use store bought tamarind paste instead of soaking and making the paste yourself.
I added a tsp of sambar powder and reduced the amount of chilli powder.
You may also add a few red chillies to mustard, asafoetida tadka. Add loads of asafoetida that gives a good smell & taste.
Those who like garlic made a few pods in the beginning, roast a little; then add the chopped tomatoes.
This dish stays for a few days if stored properly.
Shakahari Saapadu 