Thakkali Thokku/ Tomato Thokku

It is really tiring to stand in front of a stove and cook in the heat of summer! So making these type of thokku / paste and storing it in fridge will save us :) This is a special tomato thokku recipe from my kitchen! Tomatoes are known for their outstanding anti-oxidant content and it helps to maintain good heart health. It takes about 2 hours to cook this but it's worth it! You can store it for more than 2 months and use. Happy Cooking! Cheers!

Ingredients:

Tomato – 2 kg

Gingelly oil – 1 cup (230 ml approx)

Mustard – 1 Tbsp.

Channa Dhal – 1 Tbsp.

Red chilli – 25 (long variety)

Venthayam/ Fenugreek – 1 Tsp.

Pepper – ½ Tsp. (optional)

Salt as required

Method of making Tomato/ Thakkali Thokku with stepwise pictures:

1. Wash tomatoes at least twice. Cut the tomatoes and put it in a mixer jar ( I used the juicer jar).Grind/Juice the tomatoes thoroughly. Make the puree in batches as all the tomatoes can’t be done in one go!

2. Heat a thick bottomed pan and add 1 cup of gingelly oil

3. Once the oil is hot add mustard seeds, let it splutter

4. Add the tomato juice. As you pour, tomato might splutter out so keep a lid in hand. If it splutters close it for 2 minutes and then open and pour the rest of it

5. Stir and let the tomato get cooked, do not close.

6. Dry roast Channa dal, Fenugreek, Pepper(optional), Red chilli and let it cool. Grind it to a fine Powder in a mixer jar.

7. When tomato get reduced by 20% add this powder gently so that no lumps are formed. Stir it.

8. Let the tomato thokku get cooked. Occasionally stir so that it do not get stuck to the bottom. When tomato reduces by 50% you will get the thokku consistency. 

9. Once thokku consistency is reached and all the added oil oozes out switch off the flame and let it cool to room temperature. Do not close it

10. Next day if possible keep it in direct sunlight (for 2 – 3 hrs ) otherwise skip to next step

11. When the temperature of thokku reduces to room temperature, store it in a dry and clean container and keep it in your fridge.

12. Serve thokku with hot Idli/ Dosa/ Rice 

Note:

• Throughout the process keep the flame in medium. Total time taken is 2 hrs.

• As thokku thickens and you stir, the paste will bubble and spill out so have a lid handy, and close half or 3/4^th so that there is gap for the vapour to escape.

• Make sure you do not use wet hands or wet spoons while handling thokku.