Monday, March 18, 2019

Posted by Mala at 12:00:00 AM No comments
A relative of mine gave me this great recipe... in fact, I had tasted her thokku, fell in love with that, and asked her for the recipe. This Tomato-Coriander thokku is very useful to us...excellent side for rotis and dosas, and also, when we are in a hurry, just mix it to some left over rice, and tomato rice is ready!




Ingredients
Tomatoes - 6, pressure cooked for 3-4 whistles
Coriander - 2 handfuls
Red chillies - 3
Green chillies - 3-4
Hing powder - 1/2 tsp
Chilli powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste

To season
Gingely oil - 5-6 tbsps
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Pickle/side/preserve
Prep time: 5 mts; Cooking time: 20-25 mts

Yields a small bottle of thokku


Well washed and chopped coriander leaves/cilantro, loaded into the blender jar along with hing powder, green and red chillies


and ground to a fine paste


Pressure cooked tomatoes let aside to cool for awhile


and pureed


Gingely oil heated in a non stick pan, and mustard seeds and turmeric powder are seasoned


Keep on slow flames, add the tomato puree


And now add the coriander paste


Mix well, add chilli powder, salt to taste and sugar


Mix well


Cover with a lid, so that  the mixture will not splatter here and there


Switch off when the oil starts oozing out from the corners


Store in a clean, sun dried glass container, refrigerate after it cools down, and its shelf life is about a fortnight when refrigerated.


This post first appeared in www.malpatskitchen.com





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