Thakkali Kuzhambu

Ingredients

• - 250g ripe tomatoes
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare tomatoes: Wash and roughly chop 5 large ripe tomatoes. The riper the tomatoes the better the flavour.
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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
4. Add tomatoes: Add chopped tomatoes. Cook on medium heat 10 minutes pressing tomatoes until they completely break down.
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. Add water and tamarind: Add half cup water and 1 tsp tamarind paste (optional — tomatoes provide sourness). Add salt.
7. Bring to a boil: Cook on medium-high heat until the tomatoes fully dissolve into the sauce.
8. Simmer: Cook on medium heat 10-12 minutes until thick and glossy.
9. Check consistency: Thakkali kuzhambu should be thick and bright red.
10. Serve: Adjust salt. Tomato kuzhambu is quick and flavourful. Serve with steamed rice, dosa or idli.