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.
Good Recipie Makes So Easy and Nice One.....
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