This is one of my all-time favourites in my childhood days. This is another version of making Tomato Thokku. Click the link for the previous version of Tomato Thokku/
Thakkali Thokku.
It is similar to
Red Chutney
For better results, use riped-red-tomatoes.
INGREDIENTS:-
Tomatoes - 15 nos.
Red Chillies - 15 nos.
Salt to taste
Cooking Oil - 100 ml
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 2 leaflets, chopped
METHOD:-
In a mixer jar, first, add the red chillies and make a powder. Then add roughly cut tomatoes to it ( DO NOT ADD WATER ) and make a fine paste. Set aside
Heat oil in a heavy bottomed pan and add the mustard seeds. Allow it to splutter. Then add cumin seeds, urad dal, curry leaves and asafoetida.
Now add the ground tomato paste to the seasoning. Mix well. Cover with lid and cook in sim/low flame, to avoid burning.
Mix it well for every 5 minutes and cover it and cook in sim flame. After 15 minutes add the required Salt to it, mix well and cover it and cook till the water content is fully absorbed.
Slightly increase the flame to medium, stir continuously for 5 minutes without any break; Check for salt and spice; if required add red chilly powder for spicy OR for required salt.
Cover with lid and allow to cook in sim/low flame.
The right time to switch off the burner is, when you dip a clean-dry-spoon inside the thokku and remove it, there should be mild reddish coating on either side of the spoon.
Spicy Tomato Thokku is ready to serve.
Tastes better with Idlies, Dosas, curd rice, Chappathis...
See also for
Tomato Capsicum Thokku
Onion-Tomato Chutney
Mango Ginger Chutney
Notes:-
I used normal Indian Tomato, Naatu Thakkali in particular. Refrigerate the thokku when not in use.
