Summer Special EP4: Thakkali Thokku
Summer vacations are nostalgic, as they were filled with the aromas of pickles and thokku back then. As kids, we would curiously wait for our urundai saadam, made by mixing rice in the vessel or stone grinder in which pickles and thokkus are made. It will taste heavenly. The tomato thokku recipe is one I learned from my friend’s mom. This pairs well with almost everything, like idly, dosai, rice, poori, and so on. Try this out!
Ingredients:
Tomatoes-10
Red chili-10
Gingelly oil- 6 tablespoons
Salt-1 tablespoon
Turmeric powder- 1/4 teaspoon
Mustard seeds- 1 teaspoon
Fenugreek- 1 teaspoon
Garlic -12
Curry leaves- 1/4 cup
Tamarind- gooseberry sized
Jaggery- 1 tablespoon.
Preparation:
Heat oil in a pan, roast dry chili still they are crisp and keep aside.
In remaining oil, add mustard seeds and fenugreek, add on garlic, sauté till they turn brown, add curry leaves, Asfoetida, tomatoes, turmeric powder, salt one by one.
Sauté and close with a lid.
After 3 mins add tamarind and continue cooking for 5 mins or till tomatoes are mushy.
Add jaggery sauté till the mixture thickens. Let it cool.
In a blender, first coarsly grind red chillies and add the tomato mixture. Grind everything to smooth paste.
Heat 2 tablespoons oil, add the ground paste. Sauté for 2 mins.
Cool and store in airtight container. Stays good for a month in refrigerator.
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