Ingredients
- Tomatoes - 750 gms, cut into big chunks
- Onions - 2, cut into big chunks
- Garlic - 6 cloves
- Ginger - 1 inch piece
- Tamarind - gooseberry sized
- Chilli powder - 1.5 tbsp
- Turmeric powder - 1/2 tsp
- Fenugreek powder - 1/4 tsp
- Sesame Oil (Gingelly or Nallennai)- 1 tbsp
For Seasoning
- Sesame Oil (Gingelly or Nallenai) - 3 tbsps
- Mustard - 1/2 tsp
- Asafoetida - 1/4 tsp
- Dried Red Chillies - 4, broken in half
Method
- Heat the 1 tbsp of Sesame Oil, and add onions, garlic, ginger and saute till golden brown. Add the tamarind and tomatoes with salt, turmeric and chilli powder and fry till the tomatoes get mushy. Allow this to cool.
- Blend this in a mixie to a paste.
- Heat the 3 tbsp of oil in the same pan and season with
mustard seeds, asafoetida powder and dried red chillies. Add the ground
paste and stir for a few minutes. Once it starts boiling, make sure that
you cover it with a lid or atleast use it as a shield because this mixture
can splatter and it's definitely unpleasant to have boiling tomato goo on
your arm!
- I normally cover it and keep it on a medium flame for 5 minutes before stirring it. I do this until the mixture turns thick and becomes a darker shade of red. After this, it's quite safe to operate without a lid. When it has thickened sufficiently, add the fenugreek powder, stir well and remove from the stove. Thokku is now ready and is a perfect accompaniment to idlis and dosais and even upmas.
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