TOMATO THOKKU
INGREDIENTS
Tomatoes - 7-8
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - 1 small piece
Chilly powder - 1 - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprug
Salt
Oil
Fenugreek seeds ( dry roasted and powdered ) 1/2 tsp
(Optional)
Tamarind and Jaggery - a very small piece
METHOD
Cut tomatoes into small pieces.
Heat a kadai and season mustard seeds and urad dal in little oil. Add asatoetida and fry it. Then add cut tomato pieces, curry leaves.
With this add turmeric powder, chilly powder, salt, tamarind and jaggery and cook in low fire. Keep it open and keep stirring often.
When the oil floats on top add fenugreek powder and remove from the flame. Cool it and keep it air tight sterilised bottle to last long.
It is a very good side dish for rice, roti, idli and dosa too.
INGREDIENTS
Tomatoes - 7-8
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - 1 small piece
Chilly powder - 1 - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprug
Salt
Oil
Fenugreek seeds ( dry roasted and powdered ) 1/2 tsp
(Optional)
Tamarind and Jaggery - a very small piece
METHOD
Cut tomatoes into small pieces.
Heat a kadai and season mustard seeds and urad dal in little oil. Add asatoetida and fry it. Then add cut tomato pieces, curry leaves.
With this add turmeric powder, chilly powder, salt, tamarind and jaggery and cook in low fire. Keep it open and keep stirring often.
When the oil floats on top add fenugreek powder and remove from the flame. Cool it and keep it air tight sterilised bottle to last long.
It is a very good side dish for rice, roti, idli and dosa too.
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