Tomato Pachadi

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and fry until golden brown.
4. Add 6-8 dried red chilies and fry for a few seconds until they puff up.
5. Add 1 teaspoon of asafoetida and mix well.
6. Add the chopped 5 kg of tomatoes and cook for 10-12 minutes until they turn mushy.
7. Add 2 tablespoons of tamarind paste and salt to taste. Mix well and cook for another 5 minutes.
8. Turn off the heat and let the mixture cool slightly.
9. Transfer the mixture to a blender and grind to a coarse paste.
10. In a separate pan, heat 2 tablespoons of oil for tempering.
11. Add 1 teaspoon of mustard seeds and let them splutter.
12. Add a handful of curry leaves and fry for a few seconds.
13. Pour this tempering over the ground tomato mixture and mix well.
14. Serve the Tomato Pachadi with rice, idli, or dosa.