Thakkali kuzhambu Tomato pickle
Tomato 2 ripe Toor dal 1/3 cup Sambar powder 1 and 1/2 tsp Tamarind a gooseberry sized Turmeric powder 1/4 tsp Asafoetida 2 pinches Mustard seeds 1/4 tsp Oil 3 tsp Onion 1/2 (optional) Curry leaves few Coriander leaves few Salt to taste Green chilli 1 Video on how to make tomato sambar
Chop the tomatoes and cook them along with toor dal and turmeric powder in a pressure cooker till 5-6 whistles.
Once it is cooked mash it well. I used the traditional mathu/whisk for this. Soak the tamarind in hot water for 10 minutes and take tamarind extract using 1 cup of water.
In a saucepan add the cooked toor dal mixture and the tamarind water. Add the sambar powder, asafoetida, salt and curry leaves.
Add 1/2 cup of water. Switch on the stove and let this boil for 10 minutes in a medium flame. Stir this in between. If you feel it is thick add little more water. Do not worry if it is thin it will be perfect once it is boiled. Once done switch off the flame. Add coriander leaves.
In a pan add oil, mustard seeds, slit green chili and sliced onions. Adding sliced onions is optional but it adds a nice flavour to the sambar.
Once the onions are slightly brown add it to the sambar.
Flavourful tomato sambar is ready. This goes well with idli, dosa and especially with ven pongal.
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