Tomato Thokku is a famous South indian highly spiced pickle-like chutney made with ripe tomatoes, tamarind, and aromatic spices. It has a thick, tangy, and slightly sweet taste that pairs flawlessly with idli, dosa, chapati, or rice. Making it in a pressure cooker quickens the cooking manner and intensifies the flavors.
Elements:
Ripe tomatoes – 5 medium (chopped)
Tamarind paste – 1 tsp (or a small lemon-sized ball soaked in heat water)
Dry pink chillies – 3 to four
Mustard seeds – 1 tsp
Fenugreek seeds (methi) – ½ tsp
Asafoetida (hing) – a pinch
Jaggery – 1 tbsp (alter to taste)
Salt – to taste
Oil – three tbsp
Curry leaves – a twig
Water – ½ cup
Technique:
1. Roast Dry purple Chillies & Fenugreek: warmness a small pan and dry roast dry purple chillies and fenugreek seeds until aromatic. Let them cool.
2. Grind the Spice Paste: Grind the roasted red chillies and fenugreek seeds with a little water into a coarse paste. Preserve apart.
3. Cook Tomatoes: inside the strain cooker, warmth 2 tbsp oil. Upload mustard seeds, and after they splutter, upload asafoetida and curry leaves.
4. Add chopped tomatoes and salt. Mix well and sauté for 2 minutes.
5. Upload tamarind paste, jaggery, and the ground chilli-fenugreek paste. Mix very well.
6. Upload about ½ cup water and near the pressure cooker with the lid. Cook dinner for two whistles on medium warmness.
7. Allow the pressure launch evidently. Open the lid and prepare dinner on low flame to thicken the mixture until oil starts offevolved to separate and the thokku thickens to a pickle-like consistency.
8. Add final 1 tbsp oil for tempering on top if desired.
Serving notion:
Serve Tomato Thokku as a tangy, spicy facet with idli, dosa, chapati, or rice. It continues nicely refrigerated and tastes even higher after an afternoon.
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