Chettinad Tomato Curry


1 tbsp oil
3 tbsp grated coconut
2 garlic cloves (chopped)
1 tsp cumin seeds 
1/2 tsp fenugreek seeds
1 tbsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 shallots (chopped)
1 tbsp oil
1 tsp mustard seeds
4 big tomatoes (sliced)
Berry size tamarind pulp
Salt to taste
Curry leaves / Coriander leaves
Heat oil in a pan & fry chopped shallots to light brown.
Then add cumin seeds & fenugrek seeds along with coconut
When the coconut turns light golden brown add powders (coriander,chilli powder& turmeric).
Mix well & set aside to cool.
Add some water & grind to a fine paste.
Soak tamarind in water & keep aside for 10 min. Extract the juice.
Heat oil in a pan & splutter mustard seeds.
Then add chopped tomatoes & fry for a while.
Add blended masala paste & salt
Add tamarind extract, close with a lid & cook for 5 min.
Garnish with coriander leaves  & curry leaves.
rve with  rice.