My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.
- 1/2 kg tomatoes minced
- 1tsp methi/fenugreek seeds
- 2tsps mustard
- 3 inch piece ginger grated
- 12 garlic cloves minced
- 2 tsps chilly powder
- Rajma/ kidney bean sized piece of hing/asafoetida
- A pinch of haldi/ turmeric powder
- 3 sprigs curry leaves
- 1 tsp tamarind paste
- Jaggery and salt as per taste
- 6 tbsps oil.
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.
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