THAKKALI TOKKU / TOMATO TOKKU

Ripe tomatoes that are cooked down with oil and spices, make this Thakkali Thokku, which can be used as a chutney for Idlis and Dosas or as a good combination for chapathi! This Thakkali Thokku is a travel favorite amongst South Indian families. This can be easily preserved for days as it has a long shelf life when refrigerated.

INGREDIENTS:

Tomato - 7

Turmeric powder - 1/2 tsp

Red chili powder - 2 tsp

Sugar - pinch

Salt to taste

Seasame oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chili - 2

Curry leaves

METHOD:

1. Chop the tomatoes roughly and grind it to a smooth puree.

2. Heat the oil in a heavy bottomed pan and add the mustard seeds to it. 

3. Once they start spluttering, add urad dal, red chili and curry leaves. 

4. Now add the tomato puree, salt, sugar, turmeric powder and red chili powder.

5. Mix well. Keep the flame in medium and allow the full juice to get evaporated and the tomatoes to be cook till they are nice and thick in consistency or cook until the oil separate.

6. Switch off the flame.

7. Let it cool down completely and then move to a dry glass jar and store at room temperature for up to 2 days and in the refrigerator up to 10 days.