TOMATO CORIANDER THOKKU / PICKLE

Hi All,

Its the season of tomatoes so try to make many dishes with tomatoes and enjoy.

Even when the tomato prices are high we buy tomatoes as we are tomato lovers.

Now the tomato prices came down so I make thokku often and preserve it for weeks. Tomato thokku is like pickle it is enough if we take a little but we people wont take it like pickle , we eat thokku like chutney so if 3 kg of tomatoes is converted to thokku it will last only for two days in my house ( we are tomato eating Draculas !!).

Also during season we will get good quality ripe tomatoes which is perfect for making pickle and thokku.

 Last month we were planning for a vacation for two weeks so I thought of emptying my refrigerator then I noticed a dozen of tomatoes lying in my tray along with a bunch of coriander leaves. I don't want to waste them so I decided to make thokku and save it. The tanginess of tomato and aroma of coriander leaves gave awesome taste to thokku and ausual we completed in one day :).

The recipe is as below,

INGREDIENTS:

Tomato – 10 nos medium sized.

Coriander leaves – 1 cup

Chilli powder – 2 tsp

Fenugreek – 1 tsp

Turmeric powder – 1/4 tsp

Gingelly oil – 5 tsp.

Mustard – 1/2 tsp.

Channa dal – 1/2 tsp

Urad dal – 1/2 tsp.

Salt – as required


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PREPARATION:

1) Dry roast fenugreek and powder it finely.

2) Chop tomatoes and coriander leaves to small pieces.

3) Heat oil in non-stick pan and add mustard, when mustard starts spluttering add Channa dal, urad dal and saute till golden brown followed by chopped tomatoes.

4) Close the pan and let the tomatoes fry in medium flame for 10 to 15 mins.

 

 

5) For every 5 mins open the pan and saute the tomatoes from bottom. When tomatoes turns mushy add fenugreek powder , chilli powder , turmeric powder , salt , mix well and close the pan.

6) When the gravy starts thickening add coriander leaves and mix well.

7) Let the thokku boil till oil seperates. When thokku thickens like thick paste and oil leaves switch off the flame..

8) Leave the thokku to room temperature and store in an airtight container, when untouched with hands and used by dry spoon the thokku will serve fresh for a week.

9) If refrigerated the thokku serves even for a month.

NOTES: 

 

1) Use gingelly oil, it gives best taste and good for preservation.

2) Use fresh ripe tomatoes.

3) If you have no stick kadai use it else use some thick bottom kadai to avoid burning at bottom.

4) If you feel oil is insufficient you can add 2 tsp of oil at final stage also.