Time and servings
Time and servings
Ingredients
- 3 tbsp oil
- 6 large tomato (chopped)
- small ball sized tamarind
- 1 tsp jaggery / gud
- 1 tsp mustard seeds
- 1 tsp methi / fenugreek seeds
- ½ tsp turmeric / haldi
- 1 tbsp kashmiri red chilli powder / lal mirch powder
- 1 tsp salt
for tempering:
- 2 tsp oil
- ¾ tsp mustard seeds
- ¼ tsp hing / asafoetida
- few curry leaves
Instructions
- firstly, saute 6 large tomatoes in 3 tbsp oil.
- also add a small ball sized tamarind, 1 tsp jaggery and mix well.
- cover and cook for 10 - 15 minutes or till the tomatoes turn mushy.
- mash the tomatoes slightly making sure it is cooked completely.
- further, add the roasted and powdered methi and mustard seeds, ½ tsp turmeirc, 1 tbsp red chilli powder and 1 tsp salt.
- mix well making sure the spices are combined well and oil separates.
- in a small kadai, heat 2 tsp oil for tempering.
- further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
- allow to splutter and pour the tempering onto the prepared tomato thokku.
- finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in a airtight container and refrigerate.
Step-by-step
1
firstly, in a large thick bottomed kadai heat 3 tbsp oil. adding oil prevents tomatoes from burning and gives a nice taste to thokku. so be generous while adding oil.
2
further, add 6 chopped tomatoes and saute for a minute. make sure to chop the tomatoes as finely as possible to fasten the cooking process and avoid from having big chunks of tomatoes in tomato thokku.
3
also add a small ball sized tamarind, 1 tsp jaggery and mix well.
4
cover and cook for 10 minutes or till the tomatoes turn mushy.
5
stir occasionally, to prevent tomatoes from burning.
6
again cover and simmer for 5 more minutes or till the water evaporates from tomatoes.
7
mash the tomatoes slightly making sure it is cooked completely.
8
also, observe the oil starts to separates from the tomato. indicating the tomatoes are cooked completely.
9
meanwhile, heat a pan and add a tsp of mustard seeds and a tsp of methi. this helps to give a rich flavour to tomato pickle.
10
dry roast on medium flame till the mustard seeds start to splutter.
11
later, powder them into a fine powder.
12
further, add the roasted and powdered methi and mustard seeds into prepared tomato thokku.
13
also add ½ tsp turmeric, 1 tbsp red chilli powder and 1 tsp salt.
14
mix well making sure the spices are combined well and oil separates.
15
in a small kadai, heat 2 tsp oil for tempering.
16
further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves.
17
allow to splutter and pour the tempering onto the prepared tomato thokku.
Video
Notes
- firstly, tomato thokku taste great when the right amount of oil, chilli powder and salt is added. be generous as the sourness of tomato will balance.
- furthermore, if preparing in large quantity, it takes a long time for tomatoes to cook.
- most noteworthy, if you prefer the thokku to be very smooth then put in a blender before adding spices.
- additionally, temper with garlic for more flavours and taste.
- finally, using ripped red tomatoes to prepare tomato thokku / tomato pickle.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tomato-thokku-recipe-tomato-pickle/