Red chilli powder---- 2 1/2 tbsp
Tamarind ----small lemon size.
Salt to taste
Oil---5 tbsp
Mustard seeds--1 tbsp
Fenugreek--1/4 tbsp
Lemon juice 1 to 2 tbsp

Cut the tomatoes into large pieces.
Add red chilli powder,a small piece of tamarind and salt
Grind it in a blender to make it into a thick juice.
Pout 5 teaspoons of oil in a frypan.
Add mustard seeds,fenugreek seeds, and asafoetida(perungayam).
When the mustard splatters,add the tomato mixture and fry at low heat
with constant frying until it becomes a thick paste.
This can be kept for 15 days.
This will taste great with curd rice.