TOMATO THOKKU

I make maximum use of, seasonal vegetables. Hence,I decided to prepare tomato thokku,this summer as tomatoes are in ,abundance. Thokku,is a kind of pickle prepared in Tamilnadu. But pickle and thokku differ a lot in consistency and method of preparation. 

 

 

I always find this version,very flavourful as I get to  to bite the pieces. Another method,is grinding tomatoes to paste and sauteing till it thickens and water content evaporates This thokku,goes well with idli,idiyappam,dosa,chapati and plain rice. To prolong the shelf life,better stock it in the refrigerator. 

 

 

INGREDIENTS

RIPE TOMATOES- 500 GRAMS

CHILLI POWDER- 2 TSP

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER- 1/2 TSP

SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

ROASTED FENUGREEK POWDER- 1 TSP

POWDERED JAGGERY - 1 TSP

 

ASAFOETDA- 3/4 TSP

SALT TO TASTE

METHOD

Wash,wipe and chop to small pieces and keep it aside. Soak tamarind in warm water and extract syrup.

In a pan heat sesame oil.Add mustard. When it starts to splutter,add asafoetida and chopped tomatoes.

Add salt,turmeric powder,chilli powder and saute till the tomatoes turn mushy.

Now add in the tamarind syrup and boil till the syrup thickens and blends well with the tomatoes to form a thick gravy and oil starts oozing from the sides.

Add jaggery,fenugreek powder and boil for a minute and switch off.

Allow the thokku to cool and transfer to a clean air tight container and place it inside the refrigerator.