Tomato Thokku
Ingredients
- 3 ripe red tomatoes
- 1 tsp tamarind – seeds removed ( you could use tamarind paste)
- 1/2 inch chopped ginger
- 1 tsp urad dal
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chili
- 10-12 curry leaves chopped or whole
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder ( I used less amount, use more if you want the thokku to be spicy)
- a pinch of asafoetida
- 2 tbsp oil
- salt
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 in a clean, dry, airtight jar.
- The thokku can be kept in the refrigerator and stored for 4-5 days.
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