Saturday, 16 March 2013
Tomato Thokku (Tomato pickle)
Pickles have had and continue to have an important part in my meal. There are almost no readymade pickles that I like and there are almost no home made pickle I dislike. I am usually not a curd rice person but if there is a nice pickle, I will go for it. Tomato thokku is one such pickle that makes me drool even as I post the recipe. It was often made by my mom and grandmother. It is quite versatile as one can have it with idli, dosa, bread, chapatti and ofcourse rice. It comes quite handy when you are short of time as you could just mix some pickle with rice to have a yummy tomato rice with some raita. You can adjust the oil and chilly powder according to your preference. Here is the recipe...
20 tomatoes, medium size
About ½ cup gingelly oil
2 teaspoons mustard seeds
½ teaspoon powdered roasted fenugreek seeds
2-3 teaspoons chilly powder
Salt to taste
1 teaspoon tamarind paste
Heat some oil and add the mustard seeds. When they are about to crackle, add the asafoetida and fenugreek powder and turmeric powder.
Add ground tomatoes. If you have the time and energy, put the tomatoes in hot water for couple of minutes and peel its skin and then grind. If not, just remove the stalk end and grind. Be careful as there will be a lot of splashing and you may want to stay a step away when pouring the tomatoes
Boil until it just starts to reduce stirring occasionally and add the tamarind paste
Allow it to reduce well and add some oil and salt. Also add the chilly powder
Now stir often and make sure it all comes together and when it begins to leave the pan on the sides, it is done. You need to add some oil every now and then
Cool and store in clean and dry air tight container.
Try to store pickles in glass containers. Clean them well and dry them thoroughly
When stored with a bit of oil on top of them, they last a but longer.
Try not to use metal spoons and stick to plastic or wood.