Wednesday, May 11, 2016

Tomato Onion Thokku / Pickle / Spicy Relish~ Day 116

A simple, spicy, and lip smacking Tomato onion thokku / relish recipe to go with a variety of South Indian dishes like Idli, Dosai, or any rice dish.  It makes a yummy spread for sandwiches, roti, chapati or paratha as well.

Preparation time: 10 minutes
Cooking time: 1 to 1 and 1/2 hours
Yields: 2 cups

  • Ripe Tomatoes - 10
  • Onion - 1, large, very finely chopped
  • Sesame oil - 1/4 cup
  • Mustard seeds - 2 tsp
  • Red chili powder - 1 tbsp or to taste
  • Turmeric powder - 1 tsp
  • Asafoetida - 3/4 tsp
  • Powdered Jaggery - 2 tbsp
  • Salt - to taste
  • Fenugreek powder - 1 tsp

  1. Wash and pat dry the tomatoes.  Cut the tomatoes into chunks.  Place the tomatoes in a blender and puree.  Keep it aside.
  2. Heat oil in a large deep saucepan.  Splutter mustard seeds.  Add asafoetida and the onion.  Add a pinch of salt and saute until soft and translucent.
  3. Add the chili powder and turmeric powder.  Fry for 10 seconds.  Add the pureed tomatoes along with salt and jaggery. Stir to combine. 
  4. Bring the mixture to a boil and reduce the heat to medium-low.  Cook until all the moisture evaporates and until oil separates, stirring often.  Add the fenugreek powder, stir and remove from the heat.
  5. Let it cool completely and store in a sterilized glass jar.  Refrigerated pickle should stay fresh for 2 to 3 weeks or up to one month.
  6. This thokku / pickle goes well with idli, dosai or any rice dish.

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