The hot, spicy, tangy Tomato Thokku/Pickle serves as the mouthwatering side dish for idlis, dosas, bread toast, rotis and curd rice. When tomatoes are available at cheap prices in the market this can be done in bulk and stored for more than two weeks. It reduces the burden of making chutney daily for breakfast or dinner. Very often I make this and store since helps me in hand when I have guests..
- Good quality of Ripened tomatoes 1 Kg
- Red chilli powder 3 tea spoons
- Jaggery a gooseberry size
- Fenugreek powder 3/4 teaspoon
- Salt to taste
- Hing / Asafoetida powder 1/2 tea spoon
- Thick tamarind juice 1 table spoon
- Sesame Oil /Gingelly oil 6 table spoons
How to make Thakkali Thokku?
Boil the tomatoes in hot water for 15 minutes.
Then drain out the water and peel off the skin.
Make them in to pulp putting in to the blender.
Heat a heavy bottomed kadai with the sesame oil.
Add mustard seeds. Once they splutter, add the salt, red chilli powder and hing to the oil and pour the pulp. Keep the flame low.
Add the tamarind juice and jaggery.
To avoid spilling of the juice while boiling, close the pan with lid till the qunatity becomes half.
Then remove the lid.
Then and there mix them gently.
When the gravy thickens and oil separates add the fenugreek powder. ***
*** Dry roast the fenugreek to brown without oil and powder it.
Store it in a clean air tight glass bottle once it becomes cold.