Thakali thokku (tomato mix) and tomato juice

This year my garden is abundant with tomatoes. Every week I have been harvesting about 1kg of tomatoes and are out of recipes to use them in. My mom suggested that I make this thokku that can be used with idli, dosa, chappathi or to make instant tomato rice. This recipe uses a little extra oil than normally needed, as it helps in preserving the thokku for a long time. This is my first entry to injimanga's Green Blog Project.











Thakali thokku (tomato mix)

Ingredients:

Tomato - 1.5 kg (approximately 8 tomatoes)
Mustard seeds - 1 tbsp
Curry leaves - 2 sprigs
Vinegar - 2 tbsp
Oil (preferably gingelly) - 1/2 cup

Powder ingredients:

Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Fenugreek (methi) powder - 1tsp
Salt - as needed



Method:

Blend tomatoes to a fine puree. Heat oil in a heavy bottomed or non-stick vessel. Add mustard seeds and curry leaves. Wait till the mustard seeds start to splutter and then add the tomato puree and all the powder ingredients. Let this simmer for about 1 hr. The oil will start floating on top and the mix will be thickened by then. Turn off the heat, add vinegar and store in clean bottles. This can be kept in the fridge and used for 15 days. This can be served with idli, dosa, chappati and also can be mixed with rice to make tasty tomato rice.



Tomato juice



Ingredients:

Tomatoes (ripe) - 2
Salt - a pinch
Sugar - 1 tbsp
Pepper - a pinch

Method:

Blend all the above ingredients and serve chilled.

Comments

Anonymous said…
Deepz im a hardcore fan for juices.. had a feeling of driniking it belv me .. i just loved the garnishing with mint leaf .. wonderful idea..

did i forget to mention i loved ur tomato garden .. here it goes:) its awesome .
10:54 AM
Fazeetha said…
Hi Deepa, your thokku sounds tasty..i have to try it out with my remaining garden tomatoes.
This is how i did mine--Put tomatoes in boiling water and peel off the skin, then make a puree. Then the following items in the pan in the same order--(sesame)Oil, mustard seeds,curry leaves,dried red chillies, turmeric, fenugreek,then tomatoe puree, add salt, and a little tamarind(which gives the acid needed).
7:31 AM
Deepz said…
Thanks gayathri.

Your recipe sounds professional fazeetha. I am too lazy to peel my tomatoes but I am sure the thoku tastes better if done this way.
1:23 PM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow...
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat...
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett...
Read more