TOMATO-CORIANDER THOKKU, how to make a spicy tomato & coriander pickle

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

Categories: No Onion-no garlic, Pickles-Preserves & Podis