So it is very tough to make every one happy , when there is occasion thats all i have to literally squeeze my brain (yes it there for me ;P) But they do have one particular recipe, which No one complaints about it, its is none other Our Tomato thokku – thokku means thick gravy (like paste) . So family favorite recipe, So every one lick their finger though they finish off their part. It means they need more.
Right from elder to younger in the family they just love this thokku or gravy ,Then automatically its becomes a signature dish in our family infact we try to teach this to our family younger people as soon as they grow . First of all its easy to prepare and believe it taste like heaven. When Tomatoes are in season without further delay we get kgs and prepare it and preserve it in bulk, So that our family member wont expect any other side dish, And all three times a day they take it, without expecting any other side recipe, if at all u make its waste .. because they knew we have bulk of thokku . it will stay up to week when u store it in the fridge otherwise it has a life time of two days,when we travel too it helps, we can accompany almost all the tiffin item and plain rice and Curd rice too
I am sorry i have not expected to write much but this need a lengthy information so bear it with me .. off to the recipe.
Boiling time : 10 to 15 minutes
Cooking time : less than 30 minutes (if it is in medium flame)
Serves – 5 nos
Gingelly oil – 1/4 cup
Mustard seeds – 1 tsp
Hing – 1 tsp
salt – as required
Tomato – 6 big size
Red chilly powder – 2 tsp + or – Adjust according to the family spice.
turmeric powder – a pinch
Take the tomato and wash it twice and boil it in the open kadai or Pressure cooker it. When u are boiling check the stage of the tomato skin, if its shrinks. that is the stage off the flame, or else when u are pressure cook it, add the the immerse level of water (in pressure cooker) leave for 1 or 2 whistle
allow it to cool completely, once cooled, smash it using the ladle , then grind in to smooth puree, listen before u grind it make sure there is no big lumps,If lumps there try to cut in to halves or try to smash or else u can discard it. While grinding caution needed as it splits the entire area, So while grinding do it batch wise. So that it will be easy.
Heat the kadai ,add the oil once heat add the mustard seeds once cracked add the hing and the tomato puree just mix well .do not try to add water.
Then add the salt, turmeric powder and red chilly powder and mix well keep the flame in the medium .
allow it to boil completely . at one point u can see the oil separates, Some time u wont see the separated oil too that time just check it is not striking to the kadai , thats the stage off the flame. transfer it to the jar or air tight container – whenever need u can either re heat it & serve it with hot idly, dosai, chapathi and rice. And its life saver recipe
- Gingelly oil must , it brings the taste
- Allow it to boil completely so that it add the taste so as flavor.
- It will be there for a week when u refrigerate it with out refrigeration it will be there for two days
- Add the spices according to the requirment
- Also if need just sprinkle some oil on the top while serve.
- While grinding make sure its cooled other wish it splashes from the mixie and u end up cleaning the whole thing and u feel bad.
- Do not add water at any stage.it definitely change the taste