- Tomato – 2 Nos
- Red Chillies – 2 Nos
- Coriander Seeds – 1 teaspoon
- Black Pepper – 4 to 5
- Cumin (Jeeragam) – 1/4 teaspoon
- Fenugreek Seeds – 5 to 6
- Bengal Gram Dal – 1 teaspoon
- Urad Dal – 1 teaspoon
- Turmeric Powder – 2 pinches
- Asafoetida Powder – 2 pinches
- Oil – 1/2 teaspoon
- Mustard – 1/4 teaspoon
- Curry Leaves – few
- Coriander Leaves – few
- Salt – 1/2 teaspoon or as per taste
- Boil two cups of water and add whole tomato and cook on medium flame for five minutes or till soft. Switch off the flame and cool it. When it is warm enough to handle, mash it and extract the juice. Strain the tomato juice and keep aside. If the extract is too thick, you can add one more cup of water.
- In a dry kadai add bengal gram dal, urad dal, black pepper, cumin, fenugreek, red chillies, coriander seeds and dry fry till the dals turn golden colour. Cool it and powder it coarsely.
- Pour the tomato extract in a thick bottomed vessel. Add turmeric powder, asafoetida powder and salt. Bring to boil. When it starts boiling add the coarsely ground powder and curry leaves. Allow to boil for few seconds. Season it with mustard. Finally add coriander leaves and remove.