Posted by Ashoka Acharya
Posted on 17/07/2015
Tomatoes one Kg
Garlic two heads
Tamarind two lemon sized balls
Salt
Sugar one tablespoon
Chilli powder 3 tablespoons
Turmeric powder half teaspoon
Jeera seeds half tablespoon
Fenugreek seeds half tablespoon
Mustard seeds one table spoon
Sesame seeds half teaspoon
Curry leaves 10 to 12
Refined oil 50 ml ( or gingelly oil)
Pinch of asafoetida
Method:
Dice the tomatoes
Peel and dice the garlic heads
Chop the curry leaves into smaller bits
Add water to the tamarind and get the paste
Dry fry Jeera, Fenugreek, Sesame and half the mustard seeds and powder once cool and set aside
Place a saucepan on the hob and take the 50ml of oil and add the rest of the mustard seeds and a big pinch of asafoetida. Once the mustard seeds crackle add the curry leaves and stir for 30 seconds. Then add the garlic and fry till they turn light brown.
Then add the tomatoes and turmeric powder and stir for a few minutes. Once they start to soften add the tamarind paste and a cup of water. Allow the tomato to cook for about 20 to 30 minutes on medium flame till it has mashed completely. Keep stirring occasionally. Add half cup of water when the cooked tomatoes are almost dry and then add the salt and chilli powder. Mix it in well and allow cooking for a few minutes. Add half to one tablespoon of sugar depending upon the sourness of the thokku. Again mix it in and allow cooking for a few minutes. Finally add the powder from the dry roasted seeds and stir it in well and remove from the flame.
Store this in a clean dry vessel in the fridge. The oil on top also helps to preserve the thokku for longer. Use a dry spoon only to take out for use. Using a smaller portion in a cup for daily use also is useful to prevent the thokku spoiling. It should last up to 4 to 6 weeks in the fridge.
Posted on 17/07/2015
Tomatoes one Kg
Garlic two heads
Tamarind two lemon sized balls
Salt
Sugar one tablespoon
Chilli powder 3 tablespoons
Turmeric powder half teaspoon
Jeera seeds half tablespoon
Fenugreek seeds half tablespoon
Mustard seeds one table spoon
Sesame seeds half teaspoon
Curry leaves 10 to 12
Refined oil 50 ml ( or gingelly oil)
Pinch of asafoetida
Method:
Dice the tomatoes
Peel and dice the garlic heads
Chop the curry leaves into smaller bits
Add water to the tamarind and get the paste
Dry fry Jeera, Fenugreek, Sesame and half the mustard seeds and powder once cool and set aside
Place a saucepan on the hob and take the 50ml of oil and add the rest of the mustard seeds and a big pinch of asafoetida. Once the mustard seeds crackle add the curry leaves and stir for 30 seconds. Then add the garlic and fry till they turn light brown.
Then add the tomatoes and turmeric powder and stir for a few minutes. Once they start to soften add the tamarind paste and a cup of water. Allow the tomato to cook for about 20 to 30 minutes on medium flame till it has mashed completely. Keep stirring occasionally. Add half cup of water when the cooked tomatoes are almost dry and then add the salt and chilli powder. Mix it in well and allow cooking for a few minutes. Add half to one tablespoon of sugar depending upon the sourness of the thokku. Again mix it in and allow cooking for a few minutes. Finally add the powder from the dry roasted seeds and stir it in well and remove from the flame.
Store this in a clean dry vessel in the fridge. The oil on top also helps to preserve the thokku for longer. Use a dry spoon only to take out for use. Using a smaller portion in a cup for daily use also is useful to prevent the thokku spoiling. It should last up to 4 to 6 weeks in the fridge.