Tomato with Tamarind (Tomato Chahkee)
A tangy South Asian tomato dish cooked with tamarind pulp, creating a sweet and sour flavor profile. The chahkee method involves cooking the vegetables with spices until they break down into a thick, flavorful mixture.
Ingredients
- 20 medium Tomatoes, quartered (About 5 pounds; can reduce to 10-12 tomatoes for modern portions)
- 3 tablespoons Tamarind pulp (From 2-3 tamarinds, or use prepared tamarind paste)
- 3 tablespoons Ghee or oil (For cooking)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1.5 teaspoons Salt (To taste)
- 1 teaspoon Sugar (Optional, to balance tartness)
- 0.25 cup Water (As needed)
More recipes using Tomatoes
Plain Tomato Chahkee (Tomato Curry)
A simple tomato-based curry preparation using the chahkee method, which involves cooking tomatoes with spices until they break down into a thick, flavorful sauce.
Tomato Chutney
A spiced paste of tomatoes fried in oil.
Tomato Chutney
A flavorful tomato chutney made with ripe tomatoes, carrots, and a blend of spices, perfect for breakfast or as a side dish. This chutney is prepared using sesame oil for an authentic taste.
Tomato Masala
A flavorful tomato masala that can be stored for 10-15 days, perfect as a side dish with idli, dosa, rotis, or rice. This recipe is a cherished family tradition passed down through generations.
Instructions
- 1Quarter the tomatoes. If using tamarind pods, extract the pulp by soaking in warm water for 10 minutes and straining out seeds and fibers. Set aside.
- 2Heat ghee or oil in a large heavy-bottomed pan or kadhai over medium heat until shimmering.
- 3Add turmeric, red chili powder, coriander powder, and cumin powder to the hot ghee. Stir quickly for 30 seconds until fragrant, being careful not to burn.
- 4Add the quartered tomatoes, tamarind pulp, and salt to the pan. Stir well to coat the tomatoes with the spiced ghee.
- 5Cook over medium heat, stirring occasionally, allowing the tomatoes to break down and release their juices. Add water if needed to prevent sticking. Continue cooking until the tomatoes are completely softened and the mixture becomes thick and pulpy.
- 6Taste and adjust salt. Add sugar if the mixture is too tart. Mash any remaining large tomato pieces with the back of the spatula. Cook for another 2-3 minutes until the desired consistency is reached - it should be thick and jam-like.
- 7Remove from heat and serve hot as a side dish with rice or flatbreads.
