Thakkali Thokku Recipe - Easy Tomato Thokku

thakkali thokku recipe/tomato thokku recipe with step by step pictures

tomato thokku or tomato curry which will be easily made within minutes and you have to cook it with enough oil and spice powders.this can be perfectly paired with any breads and rice varieties,eventhough this is a pickle too.I always had this with plain rice and make the rice into instant tomato rice.

Here red chilli powder ,1/4 teaspoon of sambar powder and fenugreek seed powder or methi powder which makes the recipe balanced and adjust the quantity of red chilli powder according to the type of tomatoes used.finally add the feungreek powder and cook it till oil separates.Last week bought extra kilo of tomatoes and had an idea to make this and store and we had this with dosa in dinner.Tastes really good and sure try this and let me know the results.lets move on making this.,

thakkali thokku recipe

instant tomato pickle recipe using sambhar powder and red chilli powder

• Tomato - 250 grams finely chopped
• turmeric powder- 1/4 teaspoon
• red chilli powder - 1 teaspoon
• sambar powder -1/4 teaspoon
• fenugreek seed powder - 1/2 teaspoon
• hing - a pinch
• gingelly oil or sesame oil - 100 ml
• mustard seeds - 1 teaspoon
• salt - to taste

Instructions

1. In a dry kadai,dry roast the fenugreek seeds or methi seeds and powder them finely or coarsely.
   
2. Then add oil in the same kadai,add mustard seeds.once it splutter add finely chopped tomato to it and cook it in medium to low flame and then keep it covered for quick cooking.
   
3. Once it starts to cook and seems to be soft and mushy,add salt,red chilli powder,turmeric powder ,hing or asafoetida and sambar powder.Here adding sambar powder is optional and i added it just for flavor.
4. after adding salt,it starts to cook more fast and lower the flame and cook it and then keep on mixing in regular intervals to avoid sticking in the bottom of kadai.
5. In one stage ,it combined well and it seems to be like a puree.In this stage add fenugreek powder and keep on mixing.
6. Cook the pickle till the oil separates and you can able to see the reduction in volume compared to initial stage.
7. On this stage,switch off the flame and wait till it comes to room temperature.
8. Then fill that in air tight container and refrigerate and use.
9. This may be lasts for 2 to 3 weeks.