Tomato Thokku is prepared like pickle and stored.
This recipe is popular in Andhra and is prepared during early summer
I got this recipe from my colleague's mother when I was going for work.
It is an authentic telugu recipe and made by many families in Hyderabad, like
any other pickle and stored.
We get many types of vegetables in plenty during December to February
every year.The seasonal vegetables are green peas,gajer,Gosberry,Raw Red chilly
(milagai pazam) Raw tamarind(puliyangai).The tomatoes are now available in plenty
at cheap rate of Rs.10/- per KG.Earlier it used to be sold even for Rs.3/- per KG.
The preparation requires little effort but the result can be enjoyed while
tasting it.This can be easily prepared in India as you need to sun dry tomatoes.
Tomatoes to be used are NATTU THAKKALI and NOT Bangalore type.
Tamarind too should be New as it is easy to get during this season.
INGREDIENTS
TOMATOES (RIPED ONES) 1kg
NEW TAMARIND 1/4 KG
CHILLI POWDER 200 GMS
MUSTARD POWDER 150GMS
METHI SEEDS POWDER 50 GMS
SALT 200GMS
TURMERIC POWDER 1/2 TSP
OIL 200GMS
FOR TEMPERING:
MUSTARD SEEDS 1 TSP
METHI SEEDS 1 TSP
LG 1 TSP
RED CHILLIES 10
METHOD:
Measure chilli powder and mustard powder and methi seeds powder and keep.
Cut tomatoes add salt and turmeric powder and keep in vessel covered for 2 days.
On 3rd day remove the pieces of tomatoes draining the water and dry in hot sun for 2 days.
The water should also be kept in sun in a plate seperately along with tomatoes for 2 days.
later soak tamarind in the dried water (which will be semi solid) for 2 hrs.
Grind Tomatoes and tamarind to smooth paste in mixie.
Add chilli powder and mustard powder and methi powder
mix well.
Heat oil, add mustard seeds,methi,and whole red chillies and fry.
Cool and add to the paste and mix.
Can be stored in a bottle.
This recipe is popular in Andhra and is prepared during early summer
I got this recipe from my colleague's mother when I was going for work.
It is an authentic telugu recipe and made by many families in Hyderabad, like
any other pickle and stored.
We get many types of vegetables in plenty during December to February
every year.The seasonal vegetables are green peas,gajer,Gosberry,Raw Red chilly
(milagai pazam) Raw tamarind(puliyangai).The tomatoes are now available in plenty
at cheap rate of Rs.10/- per KG.Earlier it used to be sold even for Rs.3/- per KG.
The preparation requires little effort but the result can be enjoyed while
tasting it.This can be easily prepared in India as you need to sun dry tomatoes.
Tomatoes to be used are NATTU THAKKALI and NOT Bangalore type.
Tamarind too should be New as it is easy to get during this season.
INGREDIENTS
TOMATOES (RIPED ONES) 1kg
NEW TAMARIND 1/4 KG
CHILLI POWDER 200 GMS
MUSTARD POWDER 150GMS
METHI SEEDS POWDER 50 GMS
SALT 200GMS
TURMERIC POWDER 1/2 TSP
OIL 200GMS
FOR TEMPERING:
MUSTARD SEEDS 1 TSP
METHI SEEDS 1 TSP
LG 1 TSP
RED CHILLIES 10
METHOD:
Measure chilli powder and mustard powder and methi seeds powder and keep.
Cut tomatoes add salt and turmeric powder and keep in vessel covered for 2 days.
On 3rd day remove the pieces of tomatoes draining the water and dry in hot sun for 2 days.
The water should also be kept in sun in a plate seperately along with tomatoes for 2 days.
later soak tamarind in the dried water (which will be semi solid) for 2 hrs.
Grind Tomatoes and tamarind to smooth paste in mixie.
Add chilli powder and mustard powder and methi powder
mix well.
Heat oil, add mustard seeds,methi,and whole red chillies and fry.
Cool and add to the paste and mix.
Can be stored in a bottle.
