Poondu Thakaali Thokku

Since the season of tomatoes are back and its available for a better price i store tomatoes as much as in my kitchen.We know that this veggie price may get even low during the peak summer time as to Rs 10/Kg.Generally we prepare tomato pickles and thokku when we get loads of them from the market.This time i would like to share a best and simple preserve ,called thokku.You could make this and store in your refrigerator for upto a month.This recipe helps you when are bored to cook something.It goes well with dosa,idlies,chappathi and even as an accompaniment for curd rice.So if you really want to make yourself easy in cooking just use this thokku.

Here i have used Naati/Country tomatoes which naturally gives a sour taste.If you have hybrid/bangalore tomatoes ,which are mildly sweetish in nature,increase the amount of chilli powder usage to a tsp.Both the tomatoes gives a variant taste.You could choose your choice of tomatoes for making this recipe.

Ingredients

Tomato - 1/2 kg

Garlic pods - a fistful

Red Chilli Powder - 2 to 4 tsp (according to your spice index) 

Curry Leaves - few

Mustard Seeds - 1/2 tsp

Gingelly Oil - 3 to 5 Tbsp

Boiling water - 3/4 Cup

Salt - as per reqmt

Method

• First peel the garlic pods and chop them roughly and just give a pulse mode in your mixer for a coarse appearance.My final coarsely ground garlic measured 1.5 Tbsp.In a kadai add half of the gingely oil and splatter the mustard seeds.Then add the garlic and saute until raw flavor comes out.

• Do not saute the garlic to brown color,which will spoil the flavor.Add the curry leaves saute again for few seconds.Add the chopped tomatoes give a mix and saute them.

• Cook them until the juice of the tomatoes comes out and keep the flame in medium,it might take atleast 7 to 10 minutes for the oil to come up.Add the salt and chilli powder.Do not add all the chilli powder at once.Check for the spiciness and if needed add an extra tsp of chilli powder.

• Add some boiling water to the gravy mix well the gravy and reduce the flame(the method of adding boiling water to your gravy doesnt change the taste of the dish ,whereas adding plain water could give a slight taste variation,and also helps cooking the dish faster and helps the oil to come soon.Thanks to Revathy Shanmugam Mam for sharing this tip in your Tv show).Stir occasionally until the gravy thickens to a thokku consistency.At last add remaining oil and stir a few seconds.Switch off the flame.

• It is ready to be served.