Monday, July 8, 2013

Tomato Thokku




Ingredients (serves for 2) :


Tomato - 4
red chilli powder - 1 tsp
coriander powder / sambhar powder - 1 tsp
jaggery - 1 inch piece
salt - as needed
turmeric powder - 1/4 tsp
fenugreek seeds - 1 tsp
sesame oil - 5 tsp
mustard seeds - 1 tsp
curry leaves 
asafoetida - a pinch


Method:


  • wash the tomatoes and chop them finely.
  • Roast the fenugreek seeds in few drops of oil till it becomes golden brown, cool down and powder it. You can roast and powder more and store it in air tight container for future use.
  • Heat a heavy bottomed vessel with oil and temper with mustard seeds, asafoetida and curry leaves. (Note: I don't have curry leaves so I didn't add )
  • add the chopped tomatoes, red chilli powder, coriander powder, turmeric powder and salt.
  • close it with a lid and cook it for 10 - 15 mins in medium flame. Stir in between to avoid burning.
  • tomatoes will get mashed up. Add jaggery and a pinch of fenugreek powder.
  • mix well and cook it for few more mins. 
  • when the oil oozes out, switch off the flame. 
  • you can mix it with rice or use as a side dish for curd rice, chappathi and dosa. 


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