Whenever there is a tomato season when tomatos are available in abundent and cheap in the market, the first thing which comes to my mind is to make a tamoto thokku. It is so easy to make and can be used as a spread, as a side dish and as a pickle. I love this with curd rice (moor sadham). It will take little bit time to cook the tomatos and we can use it for atleast 10 days if preserved well.



Ingredients:
Tomato - 4
Tamarind - a small piece
Salt - 1 teaspoon
Red Chilli powder - 1 teaspoon

For seasoning:
Mustard seeds - 1 teaspoon
Hing - a pinch
Oil - for frying


Method :


  • Add the tomatoes in boiled water and cover it with a lid. (you need not keep water in flame)
  • After 1 hour take out the tomatoes and peel the skin
  • Grind the tomatoes along with red chilli powder,salt, tamarind in a mixer to a fine paste
  • Heat the oil in a pan, and add mustard seeds once the oil is hot
  • When the mustard seeds starts to sputter, add the ground paste and deep fry it in a low flame
  • When the mixture becomes thick and starts separating from oil, remove it from the flame.
  • The mouth-watering Tomato Thokku is ready to serve with hot chapatis or curd rice.

4 comments:

  1. Hi Mami,

    How long can the tomato pickles be preserved with refrigeration?

    Latika

    ReplyDelete
  2. Hi Latika, You can use only upto 6-7 days.

    ReplyDelete
  3. Hi Mami,

    How do we get the tomato pickles in the market round the year? Do they use any preservatives?

    How to make a pickle that will stay longer like a few months?

    Latika

    ReplyDelete
  4. Hi Latika, I use the fresh tomato and make smaller quantities and try to consume them within a week.
    Tomato is available in all seasons in india. I don't use preservatives for the pickle.

    But Mango & Lemon pickles last for more days. You can check the Pickles section in the site for those recipes.

    ReplyDelete

 
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