When it is Tomato season, I prefer to make Tomato Pickle which will last a bit longer. I also make Thakkali thokku using both sambar powder and also green chillies and ginger. This time for a change, I added kothamalli also while grinding, which enhanced the taste.
Ingredients:
Tomato - 1 Kg
Green Chillies - 2 nos
Ginger - 1/4 inch piece
Coriander Leaves - 1 bunch
Salt to taste
Gingely Oil - 1/4 cup
Mustard seeds - 1 tsp
Hing - 1 tsp
Methi seeds - 1/2 tsp
Method:
Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together.
Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add required salt and let it reduce even more and thicken. When the oil floats on top remove from flame and let it cool. Transfer to an airtight container and refrigerate it.
Can be used for about a week. This thokku can be added to hot rice and it will def taste like Tomato Rice without onions. If you want onions, saute onions add a few spoons of this thokku and mix well and add it to hot rice.
Ingredients:
Tomato - 1 Kg
Green Chillies - 2 nos
Ginger - 1/4 inch piece
Coriander Leaves - 1 bunch
Salt to taste
Gingely Oil - 1/4 cup
Mustard seeds - 1 tsp
Hing - 1 tsp
Methi seeds - 1/2 tsp
Method:
Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together.
Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add required salt and let it reduce even more and thicken. When the oil floats on top remove from flame and let it cool. Transfer to an airtight container and refrigerate it.
Can be used for about a week. This thokku can be added to hot rice and it will def taste like Tomato Rice without onions. If you want onions, saute onions add a few spoons of this thokku and mix well and add it to hot rice.
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