Tomatoes available in abundance in the market???? or have the prices of tomatoes dropped?? or do you have loads of ripe tomatoes, wondering what to do & how to use them?? or are you are a dip/chutney lover??? look no further!!! You will enjoy both the preparation bit & the eating bit of this thokku. What is the best deal out of it all?? This has a shelve life of at least 2 months. 🙂
Again, this is a recipe which really popular in Tamil Nadu. I have been eating this thokku since I was a kid. A very good alternative to pickle, specially for those who are advised to watch out on their salt intake.
The colour is very tempting of course…!Also I bet, you will lick your fingers clean for sure if you dig in.. 😉 Well,I am that sort of person who eats more veggies or sides with my roti/rice/dosa; for me the chutney/dip is like the main dish to eat the idli or dosa with.. 😉 Though this was quite the opposite when I was growing up.
All of us at home love this thokku, gets over within a week. Now, since both my bro & I aren’t around, the thokku survives till the 2 month mark.
Days when you are in a hurry; when there are horrid power cuts & you can’t prepare your usual chutney to serve, this is a perfect accompaniment. If guests suddenly spring up & you have a daughter like me who drinks the chutney as rasam or soup, this thokku stocked up in your refrigerator will be a saviour.. 😉 Ahem! a whole lot of bullshit reasons huh?? I sure don’t need such excuses for dipping into this thokku..
You may find loads of many recipe’s for the same over the internet. Many prepare the thokku with puree’d tomatoes too or they may cook till all the tomatoes turn into pulp. I like finding bits of tomato pieces in my thokku, maybe that is how my mum prepared it & I have developed a taste to the thokku being served with bits of tomatoes being visible in the thokku. It’s totally upto you, prepare it the way you wish. 🙂
Since I’m in Mangalore, I’m learning & preparing all my favourite recipe’s under mum’s supervision.. There are some recipe’s better learnt this way than over long distant phone calls or Skype. I remember those days when I kept calling & asking her about the other recipe’s I wanted to try out when in Glasgow.. with the time difference I was always hesitant to make that phone call..!
Now that she sees me working on my blog right in front of her.. She is always curious about the photos I click & wonders why I click so many pics to find the perfect one. 🙂
Ingredients:(Serves 20) Preparation Time – 40-45 mins
Tomato – 3/4 – 1 kg, ripe, chopped finely
Garlic – 1 small pod, peeled & finely chopped
Mustard seeds – 1 tbsp
Methi/Fenugreek seeds – 1.5 tsp
Urad dal/ Split bengal gram – 2 tsp
Curry leaves – 4-5 sprigs
Red chilli powder – 2 tbsp, reduce as per your taste if you don’t want it hot
Sambhar powder – 1 tbsp
Cooking oil – 7-8 tbsp
Salt to taste
Tip: Make sure you use the ripest of tomatoes available to make this thokku to its fullest flavour.
Heat oil in a deep bottom fry pan, when the oil heats up, reduce heat to medium & add mustard seeds, let them splutter, add urad dal, when it changes color, add fenugreek seeds, when it changes colour & softens add garlic & curry leaves, do not let the garlic change color. Reduce heat if required.
Now add the chopped tomatoes with any juice if present. Add red chilli & sambhar powder, mix well. Add salt to taste, mix well. Simmer, let the tomatoes cook & allow the flavours to blend into the tomatoes. Let the thokku simmer till the oil separates out from the tomatoes.
When you begin to see oil on the sides of the pan & it starts floating over the cooking tomatoes the thokku is done. Let it cool to room temperature before you transfer it to storage glass/ceramic jar.
Note: If you transfer it when the thokku is hot & close the lid, the water vapour formed on the lid will spoil the thokku. This is a chutney/dip which has do’s & don’ts like any pickle. Do not use a wet spoon or let water get into the jar.
This thokku has a shelve life of at least 2 months if refrigerated. If you wish to preserve it for longer, use more oil when you begin preparing it.
Serve this yummy thokku with just about anything South Indian that comes up on your mind… upma, idli, dosa, rice or even chapatis’.. !
- Tomato Ullipaya Pachadi or Tomato and Onion Chutney for Idli and Dosa (aahaaram.wordpress.com)
- Tomato Chutney……… (tanviskitchen.wordpress.com)
- Tomato Pappu/ Tomato Dal (sabithavantalu.wordpress.com)
- Brinjal Thokku / Brinjal gravy / Tangy Brinjal: (mysouthernflavours.wordpress.com)
- Peanut Chutney (cookingwithsapana.wordpress.com)