tomato masala (can be stored for 10-15 days)
Hi, this recipe brings me memories of my MIL who expired one year back. My family have memories of us visiting her & she preparing her special dishes for us during our entire stay with her. Tomato masala was one of her best dish. But unfortunately I forgot to take the recipe from her with her sudden demise. This recipe is from my husband's niece who got it from my MIL & she in turned passed it on to me. I would like to thank her for the same. Tomato masala if made as per my recipe can be stored for 10-15 days & goes well with idli/dosa/rotis & rice.
Cooking Time
50min
Prep Time
30 min
Serves
5
Categories
Side Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - Tamil
Ingredients
Main Section
white onions
3.5
unit/count
Big onions
tomatoes
4
unit/count
Big tomatoes
green chillies
1.5
unit/count
coriander leaves
10-12
sprig
ginger garlic paste
1.5
tbsp
Garlic flakes
3/4
tbsp
Thinly sliced
green cardamom pods
2
unit/count
cloves
2
unit/count
cinnamon stick
1/2
inch
red chilli powder
1.5
tsp
coriander powder
1.5
tbsp
salt
1
tsp
tamarind pulp
1/4
tsp
coconut oil
4
tbsp
sugar
1/2
tsp
Step 1
Grind onions & tomatoes separately after cutting into pieces
Step 2
Take out only the leaves of coriander & keep aside 2 sprigs & grind the rest alongwith green chilies & ginger-garlic paste. Also slice the leaves of the remaining 2 sprigs & again keep it aside.
Step 3
Slice 3/4 tbsp of garlic into thin pieces & keep aside
Step 4
Take a big kadai & put 2 tbsp out of the 4 tbsp of coconut oil (tomato masala tastes better in gingelly oil, but I didnt have it, so used coconut oil) . Add cardamon, cloves & cinnamon stick & saute for 30 sec approx.
Step 5
Add ground onion paste & keep stirring, once the colour changes add ginger-garlic /coriander/chilly paste & stir, once raw smell goes add chilli powder, coriander powder, salt, chopped garlic & saute for a while. Then finally add tomato puree & cook on medium flame. Keep the kadai closed or it will splatter all over. Keep stirring once in a while.
Step 6
After 10 mins add tamarind soaked water & keep stirring until the oil starts leaving the sides. Add the remaing 2tbsp of oil . If oil is less the tomato masala tend to get spoilt on long storage. Add sugar & finely cut 2 sprigs of coriander leaves & mix well.
Step 7
When the oil starts leaving the sides & masala also leaves the sides of the kadai switch off the gas. Tomato masala is ready.
Step 8
Tomato masala goes well with Idli/Dosa/rotis/rice. It can also be stored in refrigerator for 10-15 days.
More Recipes with
tomatoes
