Tomato thokku

by Brinda Srinivasan

This is a spicy tomato puree that can be used as a side dish for [Dosas], [Idlis], or just mixed with white rice.

Ingredients

Measure Type Item
6 nos Ripe tomatoes (on-the-vine or country - not Roma)
3
tsp
Red chili powder
2
tsp
Salt
1
tsp
Mustard powder
1
tsp
Mustard
1
tsp
Cumin seeds
2
tsp
Fenugreek seeds
1/2
tsp
Hing (Asafoetida)
1
tsp
Split urad dal
5
tbsp
Sesame oil

Cuisine: South India
Genre: Pickle
Serving Size: 10
Preparation time: 45 mins.
Cooling time: 10 mins

Method

  1. In a pan, dry roast fenugreek seeds and hing. Powder both in a mixer and keep aside.
  2. Pour 1 tbsp of oil in the pan. Once the oil is hot, add the tomatoes to the oil. Saute the tomatoes till the skin is separated.
  3. Cool the mixture for a few minutes and puree them without lumps in a mixer.
  4. In the pan, add 4 tbsp of oil. Once oil is hot, add urad dal, mustard seeds, and cumin seeds in that order and wait till the mustard splutters.
  5. Add the tomato puree to the oil and bring it to a boil.
  6. Add chili powder, salt, fenugreek seed powder (prepared during step 1), and mustard powder to the mix.
  7. Close the pan with a lid (the puree will splutter like crazy while condensing) and let it boil in medium heat till the puree condenses and gets unstuck from the sides. Stir occasionally.
  8. Once you see oil on the sides, switch the gas off and let the puree cool.

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