Making thakkali thokku have become quite a regular whenever it is available in abundance. On my recent visit to the super market, was surprised to see the rate of the tomato at Rs. 6 per kg. So I grabbed a few kilos to make thokku which is a favourite side dish of even my daughter who cant tolerate Tomatoes in rasam or sambar.
A bit time consuming but worth the time spent as it is consumed very fast.
Ingredients:
Tomato - 1 kg
Methi seeds - 1/2 tbsp
Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)
or
Red Chilly Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cumin Seeds Powder- 1/2 tbsp
Asafodeita - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Gingely Oil - 1/4 cup
Method:
Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains.
Heat oil in a shallow pan, add mustard seeds and when it splutters add methi seeds and fry a little. Add asafodeita and turmeric powder and mix well. Add the tomato juice and let it boil and reduce to half. Add salt and either sambar powder or red chilly powder, coriander powder and cumin powder and mix well and let it reduce even further. When it is thick and oil floats on top remove from flame. Let it cool and store it in air tight container. Makes a great side dish for idly, dosa, chappati, roti and even curd rice.
A bit time consuming but worth the time spent as it is consumed very fast.
Ingredients:
Tomato - 1 kg
Methi seeds - 1/2 tbsp
Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)
or
Red Chilly Powder - 1 tbsp
Coriander Powder - 1/2 tbsp
Cumin Seeds Powder- 1/2 tbsp
Asafodeita - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Gingely Oil - 1/4 cup
Method:
Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains.
Heat oil in a shallow pan, add mustard seeds and when it splutters add methi seeds and fry a little. Add asafodeita and turmeric powder and mix well. Add the tomato juice and let it boil and reduce to half. Add salt and either sambar powder or red chilly powder, coriander powder and cumin powder and mix well and let it reduce even further. When it is thick and oil floats on top remove from flame. Let it cool and store it in air tight container. Makes a great side dish for idly, dosa, chappati, roti and even curd rice.
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