Ingredients
- 2 Tomatoes – ripe, chopped
- 4 chilies Green
- 2 tbsps Tamarind paste
- 3 tbsps Jaggery
- 1 tbsp Rice flour water – mixed with
- ½ tsp Turmeric
For Tempering:
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 chilies Dry red
- 6 - 8 Curry leaves
- pinch Asafoetida , hing
Instructions
- Heat 1 tbsp oil in a saucepan, add the ingredients for tempering one after another in the same order. When the seeds splutter, add the onions and sauté on medium heat till they turn light golden.
- Add the tomatoes, cover and cook till they get mushy. Add tamarind paste, 2 cups water and bring the mixture to a boil.
- Stir in sambar powder, jaggery and simmer for 5 minutes.
- Add the rice flour mixture, cook for another 2 minutes. Stir in chopped coriander leaves.
Notes
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