Tuesday, March 11, 2014

Spicy and Tempting Tomato Thokku / Tomato Pickle/ Thakkali Thokku

                    Pickle making according to me is a very difficult task, because any small mistake made will spoil the whole pickle itself. So I ll always be back of my grandma for making perfect pickles for me. But tomato pickle is one which we make easily and surely will not go wrong as the end product.

                  Now a days the tomatoes are very  cheap, so i thought of making a pickle/ thokku out of it. I have read in many articles that we have to take plenty of fruits/ veges that are available in those seasons.
 
                 This tomato thokku is like an all rounder thokku as it goes well with idli, dosa, chapattis, parathas and especially with curd rice ,etc.





Prep time 15 mins
Cooking time 20 mins                
                       

Ingredients
6-7 nos Tomatoes (Ripe)
1/4 tsp Turmeric Powder
1/4 tsp Hing
2 inch sized Jaggery
As per Taste Salt

To Roast and Grind
1 tsp Fenugreek Seeds
1/4 tsp Mustard Seeds
12-14 nos Dried Red Chilies

To Temper
7 tbsp Sesame Oil
1 tsp Mustard
1 Spring Curry Leaves


Procedure

1. First dry roast the fenugreek seeds and mustard seeds. Powder it and keep aside.




2. Dry roast the red chilies and powder it coarsely. (I roasted more chilies for some other dishes).







3. Wash the tomatoes and make puree out of it. You can also cube the tomatoes very finely. Add the turmeric powder and hing along with the puree.



4. In a heavy bottomed vessel (i used mud pot), add the sesame oil and temper with mustard and curry leaves.



5. Followed by powdered chilly and fry without burning.



6. Add the tomato puree and salt.


7. In low flame let it cook for 10 minutes, now add the powdered fenugreek and mustard and the jaggery.

8. Let it cook for five minutes. At this stage you can see the oil oozing out. Now we can turn off the stove and let it to cool down.


                  Note:
  • For this thokku country variety tomatoes will taste better than the hybrid ones.
  • Instead of adding powdered dry chilies you can also add the chilly powder itself.
  • When you refrigerate and use it will have shelf life of months.









3 comments:

  1. Very tempting! Great pictures too ��.Waiting for more recipes!

    ReplyDelete
  2. Such a lovely color its... Tempting to taste ur pickle kiruthi..

    ReplyDelete