TOMATO THOKKU

TOMATO THOKKU


This pickle like dish is extremely tasty and fairly simple to make. It can be used with idli, dosa etc as an accompaniment.

I used regular cooking oil although sesame oil was recommended in the recipe. This recipe is adapted from  the delicious Thakkali Thokku or Tomato Thokku from Rak's Kitchen, the blog of the talented Rajeswari Vijayanand.

If handled properly she says it can last for up to a month. I suspect though that it will be finished off much before then because it is so yummy!

Ingredients:

• Tomatoes, large, 5
• Fenugreek seeds, 1 tsp
• Mustard, 1 tsp
• Curry leaves, 2 sprigs
• Asafoetida, 1/4 tsp
• Chilli Powder, 2 tsp
• Sambar Powder, 2 tsp * I used MTR store bought Sambar Powder
• Turmeric Powder, 1/4 tsp
• Jaggery, small piece, 1
• Salt, as per taste
• Oil, 3 tbsp

                                                                           Method: 

Wash and finely chop the tomatoes. Keep aside.
In a heavy bottomed pan, roast the fenugreek seeds in a few drops of oil till golden brown
Powder it when it cools and keep aside.
In the same pan, add oil and when it gets heated add mustard, when it splutters add the curry leaves and asafoetida and stir fry taking care that it doesn't get burnt
Now add the chopped tomatoes, salt, chilli powder, sambar powder and turmeric powder
Mix well and reduce the flame
Cook for about 5-6 minutes stirring from time to time
Add the jaggery, powdered fenugreek seeds, combine well and cook till the oil separates
Switch off the gas and allow the thokku to cool completely
Transfer the thokku to an airtight container and refrigerate