Poondu Thakkali thokku - goes well for a side dish of idli dosa and chappathi. Even you can mix it with steam hot rice and enjoy with pappad or some curries. This Tomato garlic thokku is simple and we can preserve it for a week in the refrigerator. I added tamarind so the shelf life will be good. If you don't like the jaggery sweetness, you can skip it. More importantly, don't compromise using a gingelly oil. Nallennai is always to use for preserves and healthy too. If possible use Mara chekku ennai 😊. I added more garlic as I love that way. You can adjust that level also. Salt and spice should be adjusted as per your taste buds. So this thakkali poondu thokku is a very flexible recipe to make on your way. I added a video recipe and stepwise pictures below. Please do check it for easy reference.
How to make Poondu Thakkali Thokku:
- Heat a kadai, add 5 tbsp of sesame oil, once it heated, add a tbsp of mustard seeds and allow it to splutter completely.
- Add peeled garlic flakes and curry leaves, saute for a minute, or slightly changes its color.
- Now finely chopped tomatoes to be added.
- Sprinkle some salt and add turmeric powder. Mix well and cook covered and stir in-between.
- When the tomatoes are half cooked, add jaggery and red chili powder and give a quick stir.
- Squeeze juice from half lemon size tamarind soaked in water, add it to tomato thokku.
- Mix really well and cook covered for some minutes and stir occasionally without sticking at the bottom.
- Cook till the oil oozes on top and turn off the flame.
You must interested in these thakkali recipes as well.
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