Spicy but tangy at the same time, Thakkali thokku has become a favorite among the family. Every other week, I make it a point to buy about 1 kg tomato, and prepare thokku out of the whole lot. And yes, the pickle gets over within two weeks. Thanks to 'A', he prefers this thokku to the regular chutneys these days. Now that is good with me as I donot need to take the pain of making a chutney for dosas or idlis. Also days when I am late from office and by late I mean after 10, I need not panic over what needs to be served for dinner.
.JPG)
Rather I can come home to hot dosas and tangy accompaniments and finally a satisfied tummy. Its such a versatile spread, I have even tried it with breads and the tanginess pairs beautifully leaving you salivate for more. This is for you if you are lazy like me, a handy preserve in days of chaos over what needs to be done for dinner.
.JPG)
How I made it:
If not having fenugreek powder, dry roast fenugreek seeds till golden brown and powder it. Wash the tomatoes and chop finely. Heat a heavy bottomed pan with oil and add mustard, curry leaves, asafoetida and crushed garlic cloves and fry. Add the chopped tomatoes.
.jpg)
Add the spice powders and salt. Stir well and cook in medium low for 5-8 minutes , till the tomatoes start leaving water. Add the jaggery and fenugreek seeds powder and mix well. Cook till the oil starts oozing out and the mixture is reduced. Cool down. Store in airtight container and refrigerate.
.jpg)
Serve as sides for dosas or curd rice.
Serve as sides for dosas or curd rice.
.JPG)
** My Notes:
** Use Bangalore variety tomatoes, the country are so tart and using them will result in a very tangy-tart preserve.
** Always use gingelly oil as it gives the needed flavor.
** Add more oil as that helps in keeping it good for days.
** Always use a clean dry spoon to scoop the thokku.
So thats it Folks...
With Love,
Signs off!!!
.JPG)
.JPG)
.JPG) Tomatoes(Bangalore variety) - 5, large Red chilli powder - 1 tsp Sambhar Powder - 1 tsp Turmeric powder - a big pinch Salt - to taste Jaggery - a small piece Fenugreek powder - 1/2 tsp To temper: Gingelly oil - 3 tbsp Mustard seeds - 1 tsp Curry leaves - 2 sprigs Hing powder - a pinch Garlic cloves - 5 |
How I made it:
If not having fenugreek powder, dry roast fenugreek seeds till golden brown and powder it. Wash the tomatoes and chop finely. Heat a heavy bottomed pan with oil and add mustard, curry leaves, asafoetida and crushed garlic cloves and fry. Add the chopped tomatoes.
.jpg)
.jpg)
Serve as sides for dosas or curd rice.
.JPG)
** Use Bangalore variety tomatoes, the country are so tart and using them will result in a very tangy-tart preserve.
** Always use gingelly oil as it gives the needed flavor.
** Add more oil as that helps in keeping it good for days.
** Always use a clean dry spoon to scoop the thokku.
So thats it Folks...
With Love,
Signs off!!!
0 komentar:
Posting Komentar