This tomato thokku goes well with Curd Rice. It can also be served with Idli, Dosa and Chapathi. This thokku stays good for weeks without refrigeration.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Tomato Thokku
Course: PickleCuisine: Indian, TamilDifficulty: Medium
Servings
10
servingsPrep time
5
minutesCooking time
40
minutesThis tomato thokku goes well with Curd Rice. It can also be served with Idli, Dosa and Chapathi. This thokku stays good for weeks without refrigeration.
Ingredients
Tomato (medium size) – 4 Nos
Tamarind – A gooseberry size
Red Chilli Powder – 1 and 1/2 teaspoon
Fenugreek – 1 teaspoon
Fresh ginger – 1” length
Gingelly oil – 5 tablespoon
Mustard – 1 teaspoon
Asafoetida Powder – 1/4 teaspoon
Jaggery powdered – 1 teaspoon (Optional)
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in a little hot water.
- Add 4 to 5 cups water in a vessel and bring to boil.
- When it starts boiling, add the tomatoes and close with lid. Cook for three minutes. Switch the stove off.
- Gently take out the tomatoes and remove the skin. Allow to cool. Put these skinned tomatoes along with soaked tamarind in a mixie and make a fine paste. Keep aside.
- Grind the ginger to a fine paste.
- In a small kadai put the fenugreek seeds and dry fry till it turn golden brown. Cool it and powder it finely.
- In a kadai pour the oil and when it is hot, add mustard. When it crackles, add asafoetida powder.
- Add ginger paste and fry for a while.
- Then add the tomato paste along with red chilli powder and salt. Stir well.
- Add jaggery powder. Cook in low flame stirring now and then till it become thick and oil starts oozing out.
- Add fenugreek powder and mix well. Remove from stove and store it in a clean jar.