I picked up some fresh tomatoes from our local farmer's market this summer. I made this thokku which is mouthwatering and goes along well with rice, idly, dosa, toast etc
- 5 tomatoes
- 1/2 to 3/4 tsp hing
- 1.5 tsp red chilli powder ( make it 3 if you want it very spicy)
- 1 tsp sambar powder
- 1/4 tsp turmeric powder
- 1 tsp tamarind paste
- 1/2 tsp jaggery/ brown sugar ( optional)
- salt to taste
- 2.5 tbsp gingelly oil
- 1 red chilli
- 2 tsp mustard seeds
- a few curry leaves
- Wash and chop the tomatoes. set aside
- In a dry kadai, roast some vendhayam or fenugreek till they are dark golden. once cool, powder them and set aside.
- In a thick bottomed pan, add the oil and do the tadka with mustard seeds, red chilli and curry leaves.
- Add the chopped tomatoes and toss well.
- Add the red chilli powder, sambar powder ,turmeric powder, tamarind past, salt and asafoetida to the tomatoes.
- Cook uncovered on a medium flame. The tomatoes will ooze juice and will become mushy. You can use the back of the spoon to mush them up more.
- Add the jaggery and cook till the tomato mixture is thick and till oil starts leaving the sides of the tomato mixture.
- Add the vendhayam/ fenugreek powder. mix well and cook for 1 minute.
- Turn the heat off.
- Once cool, store in a dry air tight container. Keep it refrigerated.
This thokku will stay good for a week in the fridge. Well, Mine was finished in a few days.