My mom makes this thokku for us every time she comes to Singapore, and it lasts for a long time even after she has returned to India. So recently I started to make this tomato thokku for my hubby every time I go to India on long vacations. This is a quick and easy to make, and goes well with almost everything like rice, chapathi, dosai, idly, etc. I have made this so many times now, that hubby claims my recipe is better than my mom’s J The trick is to make it really spicy and add more oil ;)
5 tomatoes - chopped finely.
1 teaspoon - red chilli powder,
2 teaspoon - sambar powder,
1 teaspoon - ginger garlic paste,
1/2 teaspoon - turmeric,
1 teaspoon- fenugreek powder,
2 teaspoon – salt (or as required)
- In a kadai, temper - mustard seeds, curry leaves, asafoetida.
- Add the tomatoes along with the rest of the ingredients. Let the mixture boil for 5 minutes, keep stirring.
- Then reduce flame and let it cook until oil oozes out. Stir at constant intervals to avoid burning.
- Store in a dry container, after cooling completely.