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.
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.
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