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A tangy and spicy South Indian side dish where ripe tomatoes are cooked down with onions and spices into a thick, delicious relish. Perfect with rice, roti, dosa, or idli, this simple recipe is a flavor-packed classic.
For 4 servings
Make the tempering.
Sauté onions and aromatics.
Cook the tomatoes.
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A tangy and spicy South Indian side dish where ripe tomatoes are cooked down with onions and spices into a thick, delicious relish. Perfect with rice, roti, dosa, or idli, this simple recipe is a flavor-packed classic.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 176.57 calories per serving with 3.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Simmer and reduce the fry.
Garnish and serve.
Omit onion and garlic. You can add a pinch more asafoetida and use chopped cabbage or raw banana for texture.
Use a 28 oz can of crushed tomatoes instead of fresh ones to significantly reduce the cooking time needed to break them down.
Reduce the oil to 1 tablespoon and use a non-stick pan to prevent sticking. You can also add grated carrots along with the onions for added nutrients.
Increase the red chili powder to 1.5 tsp and add one or two dried red chilies during the tempering stage for extra heat.