Cherry Tomato Thokku in 35 Minutes

Instructions:

1. Halve the cherry tomatoes and mix them in a bowl with tamarind paste, turmeric, and salt. Let this sit for 5 minutes to draw out moisture.
2. Heat sesame oil in a heavy-bottomed pan over medium heat. Once shimmering, add mustard seeds. When they begin to pop, stir in the cumin seeds, urad dal, and dried red chilies. Sauté until the dal turns a pale golden brown.
3. Add the sliced garlic and curry leaves. Stir-fry for 60 seconds until fragrant and translucent. Stir in the asafoetida quickly.
4. Pour in the tomato mixture. Increase heat to medium-high for 3-5 minutes to bring it to a bubble, then reduce to medium. Cook, stirring frequently, until the tomatoes break down into a jammy consistency.
5. Stir in the Kashmiri red chili powder and coriander powder. Continue cooking on low-medium heat until the mixture thickens and oil separates.