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Monday, April 9, 2012

Thakalli Thokku | Tomato Pickle!

Thakalli Thokku | Tomato Pickle is very tangy and tasty recipe. This is a traditional dish taught by my Mother-in-law who makes this to her perfection,  as in Bangalore we used to do Gojjus. It was new to me and I loved it a lot. Its also my family favourite sidedish. A good timesaver and accompany many dishes. I always prepare and store it in my place, when I find really red tomatoes in Little India cannot miss it.


Ingredients
Fresh Red Tomatoes - 10 nos
Turmeric powder - 1/2 tspn
Red chilli powder - 1 tablespoon(As per your taste adjust)
Fenugreek seed powder - 1/2 tspn
Cooking Oil - 1/2 cup (I use gingely oil or olive oil)
Mustard - a pinch
Hing/Asafotida - 1/4 tspn
Salt

Preparation Method
Wash, cut and chop all the tomatoes into 4 pieces and keep aside.
Heat a heavy big kadai/wok, add oil, a pinch of mustard and hing.
Once mustard pops, add the tomatoes and mix.
Leave it for 5 mins. Then add, turmeric powder, red chilli powder, salt and mix.
Close it with lid, as it will pop out while boiling and cook till the tomatoes are soft.
It will be too soft  and watery. Continue to close lid.
The colour will change from light red to dark red.
When its going thick add venthaya podi/fenugreek powder. Mix and check for salt and spice levels.
if you wish you can add. Usually, adding the spice and salt little more is better, when it cools, it will be to correct level. Do not cook for long after adding venthaya podi, this will make bitter.

When the gravy is thick and oil leav es the side and good aroma. The dish is ready. Allow it to cool.

Store in clean glass or plastic bottle.  This can be sidedish for kootu rice, curd ricechapathi, Idlis, Dosas and Adai .

Methods of using tomatoes in thokku. You can use any method.

1. Just chop them and cook
2. Remove seeds and cook.
3. Remove seeds, skin, grind to fine paste and cook.

Notes - This can be stored upto 15days in fridge.
Do not put stainless steel spoon and store, try to put wooden spoon.

How to prepare fenugreek powder at home.
Fenugreek powder /Venthaya podi - Take 1 cup or required amount of seeds dry roast in a kadai in medium flame to slightly brown. Allow it to cool and grind it to a fine powder. Store in air tight container for later use.

This recipe is going to Kalyani's Event Pickles and Preserve Fest and Spring Seasonal Food Event by Sravani.

13 comments:

Sangeetha Nambi on April 6, 2012 at 4:01 PM said...

Love this Tangy Pickle !

Sravs on April 6, 2012 at 10:02 PM said...

Spicy and lip smacking pickle --- You can send it ongoing event - CC: spring seasonal food

Nalini's Kitchen on April 6, 2012 at 11:08 PM said...

Delicious and finger licking pickle..I too made yesterday,plan to post it on Monday.

Anu on April 7, 2012 at 1:26 AM said...

mouth watering.....

Kitchen Flavours on April 7, 2012 at 1:31 AM said...

Spicy, tangy and yummy....

Priya on April 7, 2012 at 7:42 PM said...

Yum, fingerlicking pickle,wish to have some..

Pragyan on April 7, 2012 at 11:10 PM said...

Wow..look at those tomatoes! :)

Sara on April 8, 2012 at 7:52 PM said...

Thank you friends for your comments.

safiye serbest on April 9, 2012 at 2:19 PM said...

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ben http://safiyeile.blogspot.com/ blogumda ev sahibeliği
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Teşekkürler

Premalatha Aravindhan on April 9, 2012 at 3:23 PM said...

yummy thokku sara,luks delicious...

Hema on April 10, 2012 at 4:06 AM said...

Very nicely done..

Hemavathi Murari on April 10, 2012 at 1:04 PM said...

Tangy Pickle.

Do you know I used to think Pickle and Thokku or two different things? Here I am seeing as only one dish.

Please visit: Hema's Adugemane

San on April 12, 2012 at 10:47 AM said...

Spicy and tangy tomato pickle. I can have it with curd rice. I have been wanting to do ot but just feeling little laid back :)

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