Tomato Pulusu

Method

1. 1

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

2. 2

   Prepare tomatoes: Wash and roughly chop 4 large ripe tomatoes.

3. 3

   Make base: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and 1 sprig curry leaves.

4. 4

   Add shallots: Add 8 sliced shallots and fry 6 minutes until golden.

5. 5

   Add tomatoes: Add chopped tomatoes and cook on medium heat 8-10 minutes pressing until completely soft.

6. 6

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

7. 7

   Add tamarind water: Pour tamarind water. Add salt and 1 cup water. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10 minutes until the pulusu reaches a thin but flavourful consistency.

9. 9

   Add jaggery: Add 1 tsp jaggery to balance the sourness. Stir well.

10. 10

    Serve: Adjust salt and sourness. Tomato pulusu should be bright red and tangy. Serve with steamed rice.