Tomato Charu

INGREDIENTS

• 4 to 5 tomatoes
• 1 tablespoon tamarind
• ½ inch ginger
• 4 to 5 garlic pods
• 5 to 6 coriander stems
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon urad dal
• 5 to 6 black peppercorns
• 2 to 3 cloves
• 1 bay leaf
• Pinch of asafoetida
• 8 to 10 curry leaves
• Kashmiri chilli powder (optional)
• Salt to taste
• 1 tablespoon jaggery
• Coriander leaves for garnishing

For the Charu (Rasam) Powder 

Dry roast each separately and then grind together:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 to 2 teaspoons black pepper
• 3 dry red chillies
• 1 teaspoon turmeric powder

METHOD

• Pressure cook the tomatoes for 2 to 3 whistles and blend them.
• Soak the tamarind with lukewarm water for 10 to 15 minutes.
• Blend together the ginger, garlic and coriander stems to make a fine paste.
• In a kadhai, add the oil. Once it is heated, add the mustard and cumin seeds. Let them splutter and then add the urad dal, black peppercorns, cloves, bay leaf, asafoetida and curry leaves.
• Add the ginger-garlic paste, rasam powder and some Kashmiri chilli powder (optional).
• Now add the blended tomatoes and tamarind pulp and mix everything well. Add salt, jaggery and water to get the right consistency. Let everything boil together for 5 to 10 minutes.
• Turn the heat off, sprinkle some coriander leaves and serve hot with steamed rice.