Cooking Method :
Place a shallow non-stick pan over the stove and keep the flame on medium mode. Heat 3 tbsp oil, let us temper by adding dried red chilly along with mustard seeds and let it splutter. You may add fenugreek seeds to this along with yellow split peas, followed by garlic and curry leaves.
Add turmeric powder and cubed tomatoes and let it cook. Add salt to taste along with 6-7 whole shallots, sauté well. Once the shallots turn golden, add spices such as Red chilly powder, Coriander powder and continue sautéing till the oil separates.
You may now add tamarind juice into the curry and sauté. Tamarind juice can be made by adding water to tamarind, knead well and strain to get the juice. If you want the curry to have gravy you can add a little water, and 4-5 tbsp of tomato sauce. Simmer for about 5-6 minutes with the lid on. Your tomato Tamarind curry sauce is ready to serve.
Tamarind curry sauce goes well with cooked rice and papads and is considered a perfect feast by the vegetarians.