Ingredients:

  • 3 tbsp neutral oil
  • 1 tsp brown mustard seeds
  • 1 tsp urad dal
  • 1 sprig fresh curry leaves
  • 4 cloves garlic, finely minced
  • 1 tsp ginger, grated
  • 1 small shallot, finely diced
  • 2 cups cherry tomatoes, halved
  • 1 tbsp tamarind paste
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 pinch asafoetida

Instructions:

  1. Heat the neutral oil over medium heat. Once shimmering, add the mustard seeds and wait for them to stop popping. Add the urad dal and curry leaves, sautéing until the dal turns golden brown and the leaves become crisp.
  2. Stir in the minced garlic, grated ginger, and diced shallots. Sauté for 2-3 minutes until the shallots are translucent and the garlic smells nutty.
  3. Toss in the halved cherry tomatoes, turmeric, and asafoetida. Cook on medium-high heat for 5-7 minutes, using a spatula to press down on the tomatoes to release their juices and blend into a thick paste.
  4. Stir in the red chili powder, salt, and tamarind paste. Continue to cook for another 2-3 minutes until the oil begins to separate from the edges of the mixture and the thokku reaches a deep, mahogany red color.