Tomato Thokku is a form of pickle (read delicacy) that`s so often made in my home…but then one never gets enough of it. Its such a versatile side, you can have it with idli, dosa, upma,curd rice, parathas, bread, tortillas and virtually anything else you can think of. Whenever tomatoes are down to 99c a pound, or If I have a few getting ripe, tomato thokku it is…
Here it goes, for the benefit of the others…
15 Medium Sized Tomatoes.
2 Tsp Fenugreek
2 Tsp Salt
3 Tsp Red Chilli Powder
1/2 cup of Concentrated Tamarind Extract.
Pinch of Turmeric.
1 Tbsp of Jaggery.
Mustard seeds, Curry Leaves.
- Wash the tomatoes, dry them by wiping them and chop them in to tiny pieces.
- Dry roast the fenugreek/venthayam on a slow flame until you get the aroma. Its very important that its roasted on a medium low flame as this slow release of flavour adds to the taste. cool it and powder it well in the mixer.
- Take a heavy bottomed pan and pour in 8-9 spoons of oil, add mustard and when it starts to splutter, add curry leaves and hing.
- Quickly add the tomatoes, hing, salt, turmeric, red chilli powder and the tamarind extract.
- Stir in the ground venthayam/fenugreek and jaggery also in to the pan.
- Allow the tomatoes to cook and simmer on a medium-low flame with constant stirring so that it does not stick to the bottom.
- Keep on stirring until the oil seperates from the “thokku”…this should approximately take about 40-45 minutes.
- Switch off the stove and allow to cool for 2-3 hours and store in an airtight glass jar.
- Enjoy with Rotis, Parathas, Idlis, Doasas, Venn Pongal or yummy curd rice.