Tomato thokku

This thokku is something I made last week before leaving to Chennai. Of course my hubby totally forgot the fact that the thokku is inside the fridge and didn't even bother to take a look. But after coming back from Chennai after a tiring trip, I really liked it with plain rice.  It took less than 10 minutes for me to finish this thokku.

Ingredients:-

1. Tomato -2 (chop it finely)
2. Onion - 1 (chop it finely)
3. Garlic - 3 cloves (chop it finely)
4. Mint leaves - 5 or 6 leaves (chopped)
5. Sesame Oil - 2 tbsp
6. Salt to taste
7. Turmeric powder - 1/2 tsp
8. Red chillies powder - 1/2 tsp
9. Green chillies - 2 (acc to taste)
10. Mustard seeds - 1/2 tsp
11. Ajwain seeds - 1/4 tsp
12. Fenugreek seeds - 1/4 tsp
13. Hing -  a pinch
14. Coriander leaves - few

 Pre heat oil in a pan, splutter mustard seeds and ajwain seeds.  Add fenugreek seeds and hing and fry it for a minute. Add chopped green chillies and Garlic and fry it till it becomes golden color.  Add the chopped onion and mint. Saute' for few seconds.  Now add the juicy chopped tomatoes to it. Add turmeric powder, red chillies powder and salt and sprinkle a hand full of water. Mix it well and let it cook for 5 to 7 minutes. Adjust water according to your preference.  Garnish it with coriander leaves.  It goes really well with chapathi and with plain rice with teaspoon of ghee.

Tomato thokku

Most of us like this thokku and also know how to make this. I follow the recipe of my aunt who is very good at making this thokku. Here is the recipe for making tomato thokku.

Ingredients:-

1. Big Tomato - 6
2. Turmeric powder - 1/2 tsp
3. Red chillies Powder - 1 tsp (acc to taste)
4. Salt to taste
5. Red chillies - 1
   
6. Sesame oil - 4 tbsp
7. Mustard seeds - 1/2 tsp
8. Urad dhall - 1 tsp
9. Asafoetida powder - few pinches
10. Jaggery - 2 tsp (optional)

First wash the tomatoes and put it in hot boiling water. Cover the lid and let it be there for 3 mts. After 3 mts, take it out, let it cool and peel off the skin. Mash it nicely with a spatula or grind it in the mixie (its optional to grind; mashing itself will work). Pre heat oil in a pan, add mustard seeds, when it splutters add urad dhall, red chillies, asafoetida powder, turmeric powder, red chillies powder and salt and fry everything for couple of minutes. Now add the mashed tomatoes to it and mix it well with the ingredients. Reduce the heat to medium and let it cook for 5 to 7 mts. If necessary sprinkle a hand full of water on it. Now add the jaggery *** and mix it well. Let it cook for another 3 minutes. It will come like a thick paste and oil will spread out of the ingredients. Now turn off the stove. Let it cool and store it in a airtight container. This can be refrigerated and used for atleast a week to 10 days. This can be wonderful sidedish for Idly, dosa, chapathi and we can also spread this in bread slikces along with butter and eat it as a sandwich. It will be really good (my personal experience).

*** - Adding jaggery is optional. Some people (like my husband) may not like spicy items and especially red chilly powder. In order to compensate the spiciness, I add jaggery. We can also make this thokku without adding jaggery.