WHOLE SPICES TOMATO THOKKU / SPICED TOMATO PICKLE

Hi Everyone,

Tomato Tomato Tomato everywhere!! I thought of making Thokku again but this time I want to make something different with little spicy. Once my cousins and their friend came to our home and they brought this thokku from Pollachi which was very good for travelling.

The taste was very yummy like tangy , sweet , bright red with spices aroma,I asked her the recipe and she told her mum prepared this and she was not cleat about the recipe,She remembered that her mother add Cinnamon and Cloves powder to the thokku. Thats enough for me to develop rest of the recipe.

I tried it next week and it came to be wooowwww , then tomato prices went high so forgot about making thokku at all. Now here in Bangalore I get both Country tomatoes and Bangalore tomatoes for damn cheep prices so again I made this spiced thokku and this time I managed somehow to store it for 3 days (else my family members could have gobbled it in a day!)

I thought sharing the recipe with you also as it will be the right time to share tomato recipes,

INGREDIENTS:

Tomato – 10 big nos.

Garlic – 5 pods.

Chilli powder – 7 to 8 tsp.

Salt – as required.

Gingelly oil - tsp.

Jaggery – 1 tsp.

Asofoetida – 1/4 tsp.

Mustard – 1/4 tsp.

Curry leaves – a sprig.

DRY ROAST AND GRIND TO FINE POWDER:

Cinnamon / Pattai – 1” piece – 3 nos

Cloves/Krambu – 5 nos.

Cumin / Zeera – 1/2 tsp.

Fennel seeds – 1/8 tsp.

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PREPARATION:

1) Chop tomatoes to small pieces, chop garlic to small bite sized pieces.

2) In a small pan dry roast cinnamon, cloves, Cumin, fennel seeds till nice aroma comes, remove from flame and grind to fine powder.

3) In a wide non-stick pan heat oil, followed by mustard when mustard starts spluttering, add curry leaves, garlic and fry till golden brown.

4) When done add chopped tomatoes and give a quick mix, close the pan and keep the flame in medium.

5) Once for every 5 mins open the pan and give a quick stir, close the pan,

6) Let the tomatoes boil till they turn mushy, at this stage add chilli powder, asafoetida, ground spice powders, salt, mix well and close the pan.

7) Boil, boil and boil the tomatoes till the gravy comes to thick paste stage (as like in picture).

8) When the gravy reaches thick consistency add jaggery and boil for 3 more minutes till oil leaves the sides of pan.

9) Switch off the flame and leave the thokku to room temperature, when it reaches to room temperature transfer the thokku to airtight container.

10) When untouched with hands the thokku will remains fresh even for a week, if refrigerated you can use the thokku for 2 weeks even.

HAPPY COOKING!!!