Tomato Thokku/தக்காளி தொக்கு

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       I am a huge fan of this tomato thokku 😋 so I write this recipe in my first blog 😃. This thokku suits well with Idly, Dosai, and Chapati. We can use this same paste in Pasta as well. 

      I learn this recipe from my mom. Usually, she prepared this recipe and store it in the refrigerator for one week. It is a very simple recipe and takes ten to fifteen minutes.

     I have used country tomatoes, but you can also use the Bangalore tomatoes. In these recipes, we not used tamarind because the country tomatoes have a sour taste so need to add tamarind in this recipe.

        

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 INGREDIENTS:

No	Ingredients	Quantity
1	Big Tomatoes	3 Nos
2	Whole Chili/Chili powder	3 Nos / 1 tbsp
3	Asafoetida	1/4 tsp
4	Sesame Oil	2 tbsps
5	Mustard Seeds	1 tsp
6	Fenugreek	1/2 tsp
7	Salt	Add as per taste

INSTRUCTIONS:

1.  Pour the water in the pan then add whole tomatoes in it.
2.  Cook the tomatoes until the skin starts to split.
3.  Cool-down the tomatoes in some times then remove the skin.
4.  Grind the tomatoes with whole chilies or chili powder.
5.  Heat the pan with sesame oil.
6.  Temper with mustard seeds, fenugreek, hing and curry leaves (optional).
7.  Add the tomatoes paste and salt (as per your taste) in the pan.
8.  Stir the paste until it thickens and separates the oil from the paste.
9.  Cool completely and store it in the airtight container.

       Note: Usually country tomatoes have more water content, after blending tomatoes if the paste is very thick then add some water otherwise don't add water.                

INSTRUCTIONS WITH PICTURES:

          Pour the water in the pan, then add whole tomatoes in it.

                                             After cooling down removes the skin from tomatoes, then blend the tomatoes with whole chili or chili powder. Heat the pan then add sesame oil, fenugreek. After tempering add tomato paste and salt as per taste.

Stir tomato paste until it thickens.