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
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