Recipes
Tomato Thokku Recipe
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
people
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Ingredients
- 4 ripe Red tomatoes
- 1 tsp tamarind – seeds removed you could use tamarind paste
- ½ inch chopped ginger/adrak
- 1 tsp urad dal
- ½ tsp mustard seeds (rai)
- ½ tsp Cumin Seeds / Jeera
- 1 red chili
- 10-12 leaves currychopped or whole
- ½ tsp turmeric powder (haldi)
- ¼ tsp chili powder
- a pinch of asafoetida (hing)
- 2 tbsp Oil
Ingredients
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Instructions
- In a blender, puree the tomatoes with tamarind.
- In a pan, heat oil. Add the mustard seeds, cumin seeds and urad dal. Fry till they sizzle and pop.
- Now add chopped ginger and fry till the raw smell of the ginger disappears.
- Add the curry leaves and red chili. Fry for a few seconds.
- Add turmeric powder, hing and red chili powder. Fry for 1-2 second.
- All the frying should be done on a low flame, so that the spices do not get burnt.
- Mix in the tomato-tamarind paste.
- Stir the mixture well. Season with salt.
- Simmer on a low flame for 5 minutes.
- Once cooled, store tomato thokku in a clean, dry, airtight jar.
Recipe Notes
Tomato Thokku can be kept in the refrigerator and stored for 4-5 days.