In a vessel add the tomatoes. No need to cut the tomato.

Do not add more water, even if it is half immersed it is fine.

Add 2 garlic cloves, little tamarind, and 10 red chilies.

Boil this till the skin of the tomato starts peeling.

Flip the tomatoes in between.

Once done keep it aside, let this cool.

Dry roast the coriander seeds, fenugreek seeds, cumin seeds, fennel seeds and ¼ tsp mustard seeds in a pan.

Once down, powder it in a mortar and pestle. As it is very small quantity mixie may not grind properly.

Grind the tomato mixture into a smooth paste.

You can use the water which we used for boiling to adjust the consistency.

In a pan add sesame oil and add ½ tsp mustard seeds and curry leaves.

Once the mustard splutters add the tomato mixture to this.

Add salt as needed.

Mix well. Let this boil for 2-3 mins.

Switch off the flame.

Roadside thakkali chutney ready.

Serve with idli, dosai or Pongal.