Spicy Tomato Thokku

Dry roast the fenugreek seeds over medium heat until fragrant and slightly browned. Let cool completely, and grind to a fine powder in a spice grinder. Set aside.

In a large bowl, combine the tomatoes, tamarind pulp, red chilli powder, turmeric powder and salt. Use a large spoon to stir well and let it marinate for an hour. Stir it a couple of times while it is marinating. Try not to use your fingers. The final product will spoil sooner.

After the hour is up, you'll notice that the tomatoes and tamarind have been softened a lot.

Blend the tomatoes, marinade and all, until smooth.

Strain through a sieve to remove seeds and tamarind fibres.

Heat oil in a heavy bottomed vessel. Once hot, add a few mustard seeds into it. If they start to crackle immediately, then the oil is hot enough.

Lower the heat to medium, and drop in the remaining mustard and asafoetida.

After the crackling stops, add in the tomato purée. Lay paper towels or newspapers around the stove (even on the floor!), and be prepared for a lot of spitting oil. Cover the pan partially with a lid (do not close it tightly, there should be no pooling of water in the boiling mixture).

Let it simmer and cook for about 15 - 20 minutes, until you see the oil separate even after you stir it in. Raw tomato and spice smells must be gone, and it should smell nice and fragrant.

Remove from heat, and let cool completely before transferring into a sterile, glass jar.