TOMATO THOKKU

                        One of the very few pickles I know to make at home!  Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favourite!

INGREDIENTS:

Tomatoes	5 nos.,big sized
Red chilli powder	2 tsp
Sambhar powder	2 tsp
Turmeric powder	1/4 tsp
Salt	2 1/4 tsp(adjust accordingly)
Jaggery	1 small piece

To Roast and powder:

fenugreek seeds/vendhayam

1 tsp

To temper:

Sesame oil	5 tblsp
Mustard	1 tsp
Curry leaves	2 sprigs
Asafoetida	1/4 tsp

Procedure:

1. Roast fenugreek seeds in a few drops of oil till golden brown.
2. Cool down and powder it .
3. Wash the tomatoes and chop them  finely.
4. Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
5. Add the chopped tomatoes and add all the powders and salt.
6. Mix well and reduce the flame to medium low.
7. Cook for 5-8 minutes , stirring in between to avoid burning.
8. Add the jaggery and powdered fenugreek seeds powder and mix well.
9. After few minutes(1-2 minutes),at a stage,oil starts oozing out.
10. Switch off the stove and cool down.
11. Transfer to airtight container and refrigerate. Can be used for a month if handled properly.
12. I enjoyed today with curd rice :)

Notes:

I roasted fenugreek seeds in bulk and powdered in mixer..I have stored the rest of the powder in a air tight container for future use.can be added to pickles or tamarind rice or Vatral kuzhambu/puli kuzhambu..etc.. If you don’t need,then you can just roast the needed and powder it using a mortar pestle,it gets powdered easily. My  mom in law fries red chillies and powders along with this fenugreek seeds and adds this powder at the end stage. Use always clean,dry spoon.