Thakkali Kuzhambu

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 5 large ripe tomatoes. The riper the tomatoes the better the flavour.

2. 2

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

3. 3

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

4. 4

   Add tomatoes: Add chopped tomatoes. Cook on medium heat 10 minutes pressing tomatoes until they completely break down.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and half tsp turmeric. Fry 3 minutes.

6. 6

   Add water and tamarind: Add half cup water and 1 tsp tamarind paste (optional — tomatoes provide sourness). Add salt.

7. 7

   Bring to a boil: Cook on medium-high heat until the tomatoes fully dissolve into the sauce.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until thick and glossy.

9. 9

   Check consistency: Thakkali kuzhambu should be thick and bright red.

10. 10

    Serve: Adjust salt. Tomato kuzhambu is quick and flavourful. Serve with steamed rice, dosa or idli.