Tomatoes – 2 kgs, wash, cut into half and slice each half into 10-12 thin slices
Salt – 2 1/2 to 3 tbsps
Sugar – 1 tsp (optional)
Oil – 200 ml
Cumin seeds – 1 tsp (optional)
Mustards seeds – 1 tsp
Urad dal – 1 tbsp
Dry red chilis – 6, tear and de-seed
Curry leaves – 4-5 sprigs
Asafoetida – 1 heaped tsp
Red chili powder – 2 1/2 tbsps (can be increased by another 1/2 tbsp)
Wash the tomatoes and slice them into slightly thin long pieces. Set aside.
Heat 50 ml oil in a large vessel, add the tomatoes and cook on high flame for 2 minutes.
Reduce flame and cook for at least an hour or so. Mix the tomatoes once in a while.
Continue to cook till the water is almost evaporated.
Towards the end of the cooking process, keeping mashing the tomatoes lighly with a ladle.
It should be like a thick yet slightly loose consistency chunky sauce. Put off flame.
Heat 150 ml oil in a separate pan. Once hot, add mustard seeds and allow to splutter.
Add urad dal and dry red chilis and allow the dal to turn red.
Add curry leaves, asafoetida and mix for a few secs.
Turn off flame and allow to cool for a mt before adding the red chili powder. Mix and add this tempering immediately to the cooked tomato mixture.
Now turn on flame, add 2 1/2 tbsps salt and cook the tomato mixture till the oil floats on top. Check the salt and if required add more. Turn off flame. Cool completely and remove to a serving vessel.
Serve with idli or with rice or as a dip or salsa with chips.