Tomato thokku





Author Vahchef Servings 0 persons
Published October 29, 2007 Cooking Time 1 hour
Main Ingredient Tomatoes Preparation Time 10 mins

Description
This particular dish is called the tomato thokku or you call it tomato pickle..

Recipe of Tomato thokku

Ingredient Name Quantity Unit
Tomato-Ripe red tomatoes  2Kg Dozens
Tamarind-One small lemon sized  one small lime sized Piece
Seseme oil  100- 200 ml
Salt - as per your taste  2-3 Teaspoons
Chilli powder - one teaspoon- two teaspoons  1-2 Teaspoons
Fenugreek/ methi powder-roasted methi seeds ground coarsely  four Pinch
Asafoetida/ Hing  Two Pinch
jaggery  One small peice Small
mustard seeds  One Teaspoons
Curry leaves  A few leaves Bunch
Turmeric powder  1/3 Teaspoons

Directions
Step 1:- Boil enough water and add tomatoes in it. Boil the whole tomatoes till the skin of the tomatoes cracks or peels off. Step 2:- Remove from the boiling water and keep the tomatoes aside to cool for some time and then grind the tomatoes in a blender/ mixer. Step 3:- Strain the tomato pulp in a filter to get rid of the seeds if any and keep aside. Step 4:-Soak the tamarind in hot water in a cup to extract tamarind pulp- keep aside. Step5:- Now heat a heavy bottomed vessel, add 1/2 the amount of seseme oil mentioned in the ingrediants and throw some mustard seeds ,curry leaves and add two pinch of asfoetida or hing. Step 6;- Wait till the Musratd seeds finish cracking, then add the tomatoe puree. Step 7:- keep stirring it by adding little salt and turmericpowder. Step 8;- wait till the puree becomes little thick , then add the tamarind puree. . Step 9:- Let this boil for some time, when the above puree starts sticking to the bottom of the vessel ., add remaining oil little by little.. Step 10:- when it becomes thick agin, add chilli powder, fenugreek powder,a small peice of jaggery, continue stirring. Step 11; switch off the stove when the oil starts to seperate from the pickle..and allow it to cool and transfer to a dry jar along with excess oil. Note:- 1. Donot close the vessel and cook. Its ok if the place becomes little dirty the end result is worth .-slow- medium flame cooking is suggested. 2. Salt and chilli powder usage can be differed as per individuals tastes. 3. Once the above recipe cools off, transfer to a broad bottle along with the eexcess oil. It keeps the tomato thokku for a long time.Store in a cool place 4. This normally takes 30- 60 minutes to cook. 5. Can be served with idli, dosa,chappati, alu paratha, and can be mixed with hot rice with little ghee. .Rice can be served with omlette or chips / pappad.
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