During my school days at calcutta, we used travel to chennai by train.One day two nights journey and it was made plesant by my mother,who use to prepare food for train journey.especially receipes like idly,poori and some rice ,but side dish will be tomato thokku. This thokku is a best friend for long journey.it goes well with poori,chappathi,pongal,idli,even you can spread between bread slices and have. This thokku will be good for 10 days if it is stored in a air tight container and refridgrate it.
INGREDIENTS:
Tomatoes
|
4
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Tamrind
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1tsp
|
Salt
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As per taste
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Chilli powder
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3 tsp
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Jaggery
|
1 tsp
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Turmeric powder
|
1 tsp
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Mustard seeds
|
2 tsp
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Red chilli
|
4
|
Channa dal
|
2 tsp
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Hing
|
1 tsp
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Gingerly /sesame oil
|
4 tsp
|
METHOD:
- Take a blender jar add tomatoes(roughly cut into 4) salt, chilli powder,turmeric powder and tamrind.Grind it to a fine paste . Don’t add water.
- Now in a kadai add gingerly/sesame oil ,when hot add mustard seeds.
- When it splutters add channa dal and red chilli and slowly pour the tomato paste.(turn the flame to low and add the paste slowly)
- Check the salt and chilli powder and adjust it in this stage itself.
- Close it with lid and cook it for 15-20 mins in medium flame.
- After some time half close the lid and boil it. You can take off the lid ,but the kadai should be very deep ,otherwise it will spilts outside.
- Cook till oil seperates. You can see oil in the corner of the thokku. can add jaggery and boil it for 2 mins and turn off the stove.
- When the gravy come to thicker consistency you can turn off the flame .
Tomatoes must be ripe .
Tamrind is added to adjust with the tanginess.
