Monday, February 28, 2011

Tomato Thokku

Tomato Thokku is one of my favorites. It can be eaten with rice, idly, dosa etc. And it can be stored and refrigerated for weeks. I usually make it once a month and store it. The below recipe yields around 600 gms of thokku.


Yields around 600 gms

Method 1:
Ingredients Required:
Fresh tomatoes - 10
Tomato puree - 2 small cans (Each 6 oz)
Green Chilli - 8
Salt to taste
Chilli powder -2 tsp 
Ginger powder/paste - 1 tsp
Oil - 1/4 cup


To season:
Mustard Seeds -  1 tsp
Channa dhal - 2 tsp
Urad Dhal - 1 tsp
Hing - pinch






How to make?
Chop the tomatoes and together with the puree and chilli blend them in a blender.
I usually use tomato puree as sometimes the fresh tomatoes does not give the red color as the puree would make it red and is also thicker.
Heat oil in a large pan, and add mustard seeds and allow to splutter.
Add the channa dhal, urad dhal and hing. Fry till the dhals are golden in color.
Add the blended paste and keep the heat on low.
Add salt, chillipowder and mix well.
Add the remaining oil and mix well.
Cover the pan, and let it cook on low heat for an hour.
Mix the thokku once in 5 minutes so it does not get burnt in the bottom.
As the oil starts to separate, remove from stove and cool the thokku.
Once cooled store in air tight bottle.


Method 2:
Ingredients Required:
Fresh tomatoes - 12 - 15
Ginger - 1 inch piece
Fengreek Seeds - 1 heaped tsp
Tamrind - Small Lemon Sized ball

Dry Red Chillies - 6 (or as per taste)
Salt to taste
Chilli powder -2 tsp (or to taste)
Turmeric Powder - 1 tsp
Gingelly Oil - 1/4 cup


To season:
Mustard Seeds -  1 tsp
Hing - pinch
Curry Leaves - few

How to make?
Heat some oil in a pan and fry the red chillies and the fenugreek seeds until well roasted. Set aside.When cooled, grind them into a fine powder. Set aside the powder.
Cut the tomatoes into 4 pieces each and place them in a pan, add 1 cup water and place the tamrind between the tomatoes. Close the vessel and allow to cook on low - medium heat. Cook till the raw smell of the tomatoes are gone. Allow the tomatoes to cool.
When cooled, grind the tomatoes and the tamrind along with the ginger to a fine paste.
Heat some more oil in the same pan, and add mustard seeds. When they start to pop, add the hing and curry leaves.
Add the tomato paste and keep stirring on low flame till the excess water evaporates and the paste thickens. This would take about 45 minutes - 1 hour on low - medium flame.
You can leave the pan open and stir every 10 minutes. Keep adding oil little by little if required.
Add the fenugreek chilli powder, turmeric powder along with salt.
Keep stirring till it reaches a thick paste consistency.
Cool down the thokku and store in a dry clean bottle.


This can be kept for upto a month in a refrigerator.


 

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