Tomato Thokku (Pickle)
This thokku is so versatile. It can be eaten with bread, chapathi, yogurt rice and much more.
Servings: 6
Ingredients
- 6 tomatoes (cut in quarters)
- 2 tsp methi seeds
- 10 dry red chilies (adjust to taste)
- ½ tsp asafoetida (also known as hing or perungayam)
- ½ tsp mustard seeds
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp jaggery
- 6 tbsp gingely oil
- salt to taste
Instructions
- In a pan, add 1 tsp of oil and roast methi seeds, red chilies and asafoetida. Roast until fragrant, about 3-4 minutes.
- Grind into a fine powder and set aside.
- In the same pan, add the remaining oil. Once hot, add mustard seeds.
- Once mustard seeds crackle, add cut tomatoes and saute for 2-3 minutes.
- Add salt to taste, turmeric powder and chili powder
- Cook on low flame for 10 minutes.
- Add the ground powder and cook for 10 more minutes.
- Add jaggery and cook for 2 minutes. Adjust spice and salt as needed.
- The thokku should not stick to the sides of the pan.
Notes
Store in an air-tight container for longer shelf life.