Thakali(tomato) thokku

I never get thokku properly, its because i don't add much oil. My SIL will always do thokku very nicely. I will ask her the recipe and follow the same way, but i won't get it. This time it turned out very good. If you are a regular reader you would know i like getting oil on top, but this time also I didnt't get. So I heated a tbsp of oil and poured on top :) . This was also her idea.

For thooku the oil should me more otherwise it will be very dry. But if you are not going to do more quantity you can reduce the oil and refrigerate it and consume within 2 days.

Ingredients:

Tomato - 10
Red  chilly - 1/4 cup
Coriander seeds - 1 tbsp
Jeera - 1 tsp
Tamarind pulp - 2 tbsp
Fenugreek seeds - 1 tsp
Garlic - 5 (optional)
Gingelly oil - 5 tbsp
Salt - to taste

Method:

Chop the tomatoes. In a wide pan add a tsp of oil and add tomatoes. Let it cook till it is mushy. Meanwhile dry roast redchilly, jeera, fenugreek seeds and coriander seeds.

Grind the dry roasted ingredients first. Then add tomatoes and grind with salt.

In a large pan or cooker, add 5 tbsp of gingelly oil , then add mustard seeds and curry leaves. If you are adding garlic, crush it and add by this time, otherwise transfer the tomato pulp  to it. If it is not spicy add red chilly powder.

Let it boil for 15 to 20 minutes. Add tamarind pulp and again boil it for 10 more minutes. The watery in the tomato will reduce and the oil will come up at this stage switch off. After it cools down, transfer into a bottle.

Sending to Priya Now serving to chutneys event and Sangee's Show me your HITS