Friday, April 1, 2011

Tomato Thokku/Tomato Pachidi


Big Ripe Tomatoes - 20 or 15
Tamarind juice - 1/4 cup ( thick )
Fenugreek Powder - 1/4 teaspoon
Chilly Powder - 1/4 Cup
Asafoetida - 1/2 tbsp.
Sesame Oil ( Nalla Yennai) - 2 tbsp.
Olive Oil - 4 tbsp.
Salt - To Taste ( Use 5 tbsp ).
Sugar - 1 pinch for taste.
Mustard Seeds - 1tsp

I was tempted to see big ripe tomatoes on sale yesterday in one of my favourite farmer's market. Wanted to try out my most favourite tomato thokku pachidi. First, wash the tomatoes nicely and wipe the skin with a tissue, making it dry. I followed the pot stove simmering method for doing this thokku. Cut all the tomatoes into small pieces. On the stove, add the oil. Add the mustard seeds first to oil and then add tomato pieces, asafoetida, all the powders, tomato extract and mix it properly. Cover the lid and let it cook in medium. After 10 minutes, open the lid and see of the tomatoes are totally cooked and it would come to a mashed pasty stuff with all the powders. Stir it again and continue the process until it gets to one third of its quantity. Trust me, if you do the procedure with little patience and interest, it will come out very tasty. After its done totally, let the thokku cools down completely. Then store it in a dry glass jar.

It will go with plain rice,as a good side dish for Idly, Dosas, chappathi.



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