January 23, 2012

Tomato Thokku

Tomato thokku is the best combination for roti especially during travel, the reason being tomato thokku stays fresh & tasty for 3-4 days even without refrigeration.

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 20 mins
Serves - about 2 cups

I made this simple tomato thokku as a side for muli paratha. This thokku can also be used as a rice-mix or as a spread on bread.

Ripe Tomatoes - 2 lbs
Red chilli powder - 2.5 tsp (adjust heat to your spice level)
Salt - to taste
Sesame oil - 1/4 - 1/2 cup (be generous with oil as it prevents tomato thokku from spoiling)
Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1 tsp (dry roast 1-2 tsp of fenugreek seeds and grind into fine powder after it cools)
Curry leaves - 1 sprig, optional
Mustard seeds - 1 tsp

Blend tomatoes in a blender until smooth.

Heat sesame oil in a heavy bottomed pan. Add mustard seeds and let them crackle. To this, add blended tomatoes, turmeric powder, chilli powder, hing, fenugreek powder, curry leaves (if using), salt and cook until oil separates from the sides of the pan or until the raw smell of chilli powder is gone, for about 20-25 mins on medium heat.

Tomato thokku is now ready for use.

- Please be careful when adding blended tomatoes to hot oil, hot oil may splash causing severe burns. So, extra caution there!
- Tomato thokku thickens as it cools.

1 comment :

  1. Now I'm craving fresh, ripe tomatoes and warm summer days! This would be a perfect way to use tomatoes and a delicious treat with so many uses...