how to make south indian dish tomato/thakkali thokku
Ingredients
- Tomatoes - 2 cups took less tangy one called apple tomatoes or Bangalore variety
- Fenugreek seeds /vendayam- roasted and powdered - 1-2 tsp
- Mustard seeds - 1 tbsp
- Salt to taste
- Jaggery - a small piece 11/4 tbsp powdered
- Tamarind extract - 5-6 tbsp as per taste
- Chilli powder - 2 tbsp
- Asafoetida - 11/2 tsp
- Turmeric powder - 1 tsp
- Few curry leaves optional
- Gingelly oil - 6-7 tbsp
Instructions
- Chop tomatoes roughly and make a puree and keep ready.
- Keep everything ready and heat up kadai with oil.
- Add mustard to crackle.
- Then curry leaves and then pureed tomatoes with salt.
- Let all boil nicely keep on stirring so that it becomes semi solid like consistency.
- Now add chilli,turmeric and hing powders to it.
- When raw smell goes add jaggery and stir.
- Add Tamarind extract to it check for tanginess and if required add more.
- when jaggery dissolves and oil oozes leaving the sides switch off and store in airtight container.
Notes
I love this thokku to be bit spicy so I have added little more chilli powder but if you feel its too much then add according to your spice need.
You can take small gooseberry tamarind soak squeeze and add only needed juice of it depending upon the tanginess.
If you are using tangy tomatoes then no need to add tamarind at all.
Always use gingelly oil only no other oil will give the exact flavour.
For tempering add sufficient oil so that it can be kept at-least for a week in fridge.
You can take small gooseberry tamarind soak squeeze and add only needed juice of it depending upon the tanginess.
If you are using tangy tomatoes then no need to add tamarind at all.
Always use gingelly oil only no other oil will give the exact flavour.
For tempering add sufficient oil so that it can be kept at-least for a week in fridge.