Friday, 5 February 2016


Kongu style Tomato ketchup is a fabulous side dish to idlies and dosais and paniyarams. It is a kongu traditional dish in almost all villagers of Kongu Region of Tamil Nadu, India. It has its  own unique flavor and goes very well with all south indian main dishes. It looks awsome in attractive red color.

Let us move to prepare this yummy dish..!


Fleshy Tomatoes 10 nos.
Red chilly powder three spoons
Sesame oil 250 ml
Mustard seeds one spoon
Asafoetida one pinch
Garlic pulses two or three
Fenugreek roasted powder half  pinch
Salt required
Jaggery 110 gm to neutralize tanginess.
Tamarind one gooseberry size.
Curry leaves half cup


Wash the tomatoes and cook them in required water.

Take out the cooked tomatoes from the boiling water and keep aside to cool.

Peel off the skin of the tomatoes.

Put all tomatoes, garlic, tamarind together and blend them to a coarse paste without adding water.

Mix the red chilly powder with little water and make a fine soft paste.

Heat the wide pan with 100 ml of sesame oil in a middle flame.

Add mustard seeds to splutter.
Add curry leaves.

Switch off the flame to avoild burning.

Add red chilly powder paste, asafoetida, fenugreek seeds powder.

Add one spoon of turmeric powder.

Transfer the blended tomato into the pan.

Add jaggery and salt required.

Switch on the flame and allow them to boil and thick

Check the salt,  sweetness, spice and tanginess according to your taste.

Let the gravy becomes ketch up texture.

Add the remaining sesame oil and let the jam oozes oil out.

Switch off the flame.

Keep aside to cool down.

Restore in an airtight container. It will stay fresh for a week. you can store in refrigerator for more days.

It pairs well with idlies. Relish....!

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