How to make Instant Tomato Curry

INSTANT TOMATO CURRY

INGREDENTS:

Tomato                                    10 No.

Tamarind                     a small tomato size

Chilli powder                            3-4 tsp.

 Salt                                        as required

For Tempering :

Green Chilli                  2-4 no. (optional)

Mustard                       1 tsp.

Channa Dhal                 1 tsp.

Corriander leaves       small amount

Oil                                2-3 tsp.

Preparation of Tamarind Water:

Before preparing the tomato curry, take a small amount of tamarind and soak it in the water for 10 to 15 mins. and extract the water from the tamarind residue.  Keep the tamarind water aside.

Procedure for making Tomato Curry:

·        Heat the kadai and add 2 -3 tsp of oil (preferably Gingerly Oil) and now add 1 tsp of mustard, Channa Dhal, Green Chilli (optional) and corriander leaves. Let it fry for few seconds.

·        Now, add all cut tomatoes in the kadai, and add chilli powder of 4-5 tsp in the tomatoes. As per requirement we can green chilli instead of chilli powder to make it more and further spicy. Sometimes, ripened tomotoes consume more chilli powder and you won't find spicy at all.  So we can add considerable amount of chilli powder during the cooking time itself.

·        Add the tamarind water with the tomatoes and salt (required amt) blend it well and close it with a plate so that cooking will be fast.

·        Stir it continuously in a periodical manner to avoid sticking in the kadai.

·        Cook until the raw taste of tomatoes and chilli powder vanishes.

·        The tomato curry will be in the form of paste now and will be ready in 10 -20 mins

·        It is hot n spicy, ready to serve.

            This curry tomato curry or paste can be used as side dish for dosa and idly. It excels with curd rice. And it can be used as mix for white rice as well. Using gingerly oil adds the flavour and also controls too much of spiciness.