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Keralan tomato salad with curry leaves
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Total Time:
10 minutes
Spicy southern-Indian inspired condiment pairs perfectly with creamy curries.
Ingredients:
  • 12 ripe plum tomatoes peeled and seeded
  • salt for sprinkling
  • 1 splash olive oil or sunflower oil
  • 1 tablespoon mustard seeds
  • 1 small handful curry leaves
  • 2 small dried chillies
  • 2 cloves garlic finely sliced
  • 1 tablespoon red or white wine vinegar
Instructions:
  • Roughly chop the plum tomatoes and sprinkle with salt. In a preheated pan, add oil, mustard seeds, curry leaves, dried chili, and garlic. Fry until garlic turns golden brown. Remove from heat, pour in the tomatoes and red or white wine vinegar. Let it sizzle, then transfer to a bowl and season.

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