Here is one recipe that is an all rounder side dish for Dosa, Iddli, Chapathi, Rice and Bread. Kids love it. This is my sister B's recipe and is also photographed by her. She used Naatu Thakkali, which is by nature a little sour. If trying this recipe with the Roma Tomatoes (The fleshy tomatoes that are not sour), add a little Tamarind to the recipe.
Tomatoes - 10 (around 2 kgs)
Fenugreek powder - 1 teaspoon
Chilli powder - 2-3 teaspoon
Turmeric powder - 1/2 teaspoon
Sugar - 3 tsp
Salt to taste
Mustard seeds - 1 teaspoon
Sesame Oil(Idhayam) - 2 tablespoons
Puree the Tomatoes without adding water.
Heat Oil in a Kadai and add Mustard seeds. When it sputters, add the Asafoetida Seeds. Add the Tomato Puree. Boil the content for 1/2 an hour in low heat. Stir occasionally.
Add Turmeric powder, Chilli powder, Salt and Sugar.When it becomes half the quantity (smooth paste), add fenugreek powder and allow it to boil for 5 more minutes. Cool and bottle it. best for Idli, dosa, chappathi, curd rice, tomato rice, sandwich etc., Store in refrigerator.