TOMATO COCONUT ROTI PACHADI

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INGREDIENTS

Tomatoes – 3 cut into small pieces

Oil – 1 tsp

Turmeric powder- a pinch

Tamarind paste – 3 tsp

Salt to taste

Red chilli powder- 3 tbsp

Garlic – 8 with out skin

Curry leaves – few

Cumin seeds – 1 tsp

Freshly grated coconut – 1/2 cup

TALIMPU

Oil – 2 tsp

Urad dal – 1/2 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Broken red chillies- 4

Mashed garlic – 3 cloves

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

1. Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
2. Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
3. Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
4. At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
5. Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
6. Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
7. Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
8. Serve with hot rice and ghee.