Hi everyone,
Ingredients
- 3 tbsp oil
- 5 large sized ripped tomato, finely chopped
- 1 small ball sized tamarind / emli
- ½ tsp turmeric / haldi
- 1 tsp methi seeds / fenugreek seeds
- 1 tsp mustard seeds / rai
- ½ tsp jaggery / gud
- 2 tsp kashmiri red chili powder / lal mirch powder
for tempering:
- 2 tsp oil
- 1 tsp mustard seeds / rai
- 2 dried red chilis
- few curry leaves / kadai patta
- ½ tsp hing / asafoetida
Instructions
- firstly, in a large thick bottomed kadai heat oil and add chopped tomatoes.
- additionally add a small ball of tamarind and turmeric powder. mix well.
- cover and cook for 10 minutes or till the tomatoes turn mushy.
- stir occasionally, to prevent tomatoes from burning.
- again cover and simmer for 10 more minutes or till the water evaporates from tomatoes.
- mash the tomatoes well.
- meanwhile, heat a pan and add a tsp of mustard seeds and methi.
- dry roast and powder them into fine powder.
- further, add the roasted and powdered methi and mustard seeds into prepared tomato thokku.
- also add jaggery , jaggery, red chili powder and salt.
- mix well making sure the spices are blended well.
- in a small kadai, heat oil for tempering.
- further, add mustard seeds, red chilli, curry leaves and hing.
- allow to splutter and pour the tempering onto the prepared tomato thokku.
- finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in a airtight container.
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