is a simple recipe. It can be go well with all dishes. It can be prepared in the tomato abundant season and store it for about a week or two. I use this thokku as a pizza spread.
Let us see how to make Tomato Thokku
- Tomato – 1 Kg
- Chilli powder – 3 tsp
- Asafoetida – ½ tsp
- Gingelly oil – 4 tblsp
- Salt – to taste
- For tempering:
- Mustard – 1 tsp
- Urad dal – ½ tsp
- Cumin seed – ½ tsp
- Kashmiri chilli – 4
- Dry roast and grind:
- Red chilli – 4
- Coriander seed – ½ tsp
- Fenugreek – ¾ tsp
Chop tomato finely. Heat oil in a frying pan and add all the ingredients under` for tempering’.
When they crackle add chopped tomatoes and sauté. After 5 minutes add chilli powder, asafoetida and salt and sauté
Dry roast redchilli, coriander seed and fenugreek separately and grind it in a mixie.
When tomatoes come to the thick consistency add the ground powder and stir.
When the oil oozes out from thokku switch off the stove.
Serve with dosa, chapati, idli, curd rice etc…
Store it in the clean dry glass containers.
Always use dry spoon.
You can store this thokku for about a week or two.