Ingredients
Tomatoes : 15 nos
red chili powder
salt
mustard seeds
Channa dal
split urad dal
curry leaves
Asafoetida
Gingely oil
Method
I usually make large quantities of this thokku and store it in the fridge and use them as a side dish for my Idly/dosa and pongal for a week. You can also freeze and use them upto a month.
I make this thokku with atleast 15 roma tomatoes
First grind the tomatoes in a food processor or a blender.
Take a 2 or 3 tbl spoon of gingely oil or any oil of your preference allow the mustard seeds,a teaspoon of channa dal and split urad dal to splutter, add asafoetida and curry leaves.
and now add this tomato puree. allow it to cook until all the water in the tomatoes are dried and you can thick concentrated paste of tomatoes. Now add red chilli powder and salt as per your taste
note : you can also add a pinch of sugar if you like
you can also add green chillies in place of red chilli powder but this way the thokku gets spoil after 2 or 3 days max.
Tomatoes : 15 nos
red chili powder
salt
mustard seeds
Channa dal
split urad dal
curry leaves
Asafoetida
Gingely oil
Method
I usually make large quantities of this thokku and store it in the fridge and use them as a side dish for my Idly/dosa and pongal for a week. You can also freeze and use them upto a month.
I make this thokku with atleast 15 roma tomatoes
First grind the tomatoes in a food processor or a blender.
Take a 2 or 3 tbl spoon of gingely oil or any oil of your preference allow the mustard seeds,a teaspoon of channa dal and split urad dal to splutter, add asafoetida and curry leaves.
and now add this tomato puree. allow it to cook until all the water in the tomatoes are dried and you can thick concentrated paste of tomatoes. Now add red chilli powder and salt as per your taste
note : you can also add a pinch of sugar if you like
