Thokku is an important item in south Indian households. There are variety of thokku we can make using mango, mango ginger, ginger, etc.,
It goes perfect with curd rice, pulao, chapathi,
poori. We can even mix with white rice.
Ok now coming to the recipe.
VIDEO RECIPE:
TOMATO THOKKU
SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: PICKLES
CUISINE: SOUTH INDIAN
YIELDS: 1 CUP
INGREDIENTS:
3
big tomatoes
1
big gooseberry size tamarind
1
tablespoon salt
2
tablespoon red chilli powder
½
teaspoon fenugreek seeds
8
to 10 garlic pods
1
tablespoon jaggery powder
To
temper
3
tablespoon oil*
1 teaspoon mustard
3
red chillies
1/2 teaspoon asafetida
Few
curry leaves
*sesame oil tastes best
VIDEO RECIPE LINK: https://youtu.be/3Cda4yaMwRo
PREPARATION:
Chop the tomatoes and keep it ready.
Chop the garlic into small pieces if
you are using big garlic pods.
Dry roast the fenugreek seeds and grind
it into smooth powder.
METHOD:
In a thick bottomed pan add a
tablespoon of oil, then chopped tomatoes, tamarind.
Close with a lid and let it cook in
medium flame.
Once the water is drained and the
tomatoes are cooked soft, remove from heat and let it cool down completely.
Grind the cooked tomato and tamarind
into smooth paste along with salt.
In a pan add remaining oil and let it
heat.
Add the mustard seeds and allow it to
splutter.
Then add broken red chillies, curry
leaves and garlic.
Sauté
well till the garlic is completely cooked and starts to brown.
Then add the ground tomato paste and
red chilli powder.
Sauté continuosly and let it get
thicken in medium flame.
Add the jaggery powder and mix well.
Add little more oil if the thokku looks
dry.
Once the thokku becomes thick and
shiny, add the fenugreek powder and mix well.
Remove from heat and allow it cool down
completely and store in a glass container.
This thokku stays well for around 1
month if refrigerated.
NOTES:
- Chop the tomatoes into small pieces will help to cook it faster.
- Adding jaggery will help to balance the taste.
- Dry roasting the fenugreek is important before grinding. It gives nice taste and flavour to the thokku(pickle)
- You can reduce little red chilli powder and add some kashmiri chilli powder too, to get nice dark red colour.
STEP BY STEP
PHOTOS:
Dry roast the fenugreek seeds and grind it into smooth powder.
In a thick bottomed pan add a tablespoon of oil, then chopped tomatoes, tamarind.
Close with a lid and let it cook in medium flame.
Once the water is drained and the tomatoes are cooked soft, remove from heat and let it cool down completely.
Grind the cooked tomato and tamarind into smooth paste along with salt.
In a pan add remaining oil and let it heat.
Add the mustard seeds and allow it to splutter.
Then add broken red chillies, curry leaves and garlic.
Sauté well till the garlic is completely cooked and starts to brown.
Then add the ground tomato paste and red chilli powder.
Sauté continuosly and let it get thicken in medium flame. Add the jaggery powder and mix well.
Add little more oil if the thokku looks dry.
Once the thokku becomes thick and shiny, add the fenugreek powder and mix well.
Remove from heat and allow it cool down completely and store in a glass container.
This thokku stays well for around 1 month if refrigerated.
Do try this recipe and please don’t forget to
give your feedback in comments.
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