Tomato Thokku, is a perfect accompaniment for dosa and idli.
In the current scenario, when most families don't have domestic help, this is a quick fix version made in a microwave. I have not used onions or garlic here but if you want to make it with onions and garlic ,there is another recipe on the blog. Click here for that.
It's best to use country tomatoes for Thokku as they impart a wonderful flavor . In case you are using hybrid tomatoes ,you will have to increase the quantity of tamarind and jaggery to create a perfect balance of tangy and sweet.
This is mildly spicy.
Tomatoes 4 large
Grated ginger 1 tsp
Tamarind paste 2 tsp
Jaggery powder 2 tsp
Salt to taste
Oil 1 tsp
Asaefotida a pinch
Mustard seeds 1/2 tsp
Urad dal 1/4 tsp
Red chili 1 broken into 2
Curry leaves 6
Red chili pd 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds 10 number
Dry roast spices mentioned under powder mix.
Once these cool down, crush them fine in a mortar and pestle.
In a glass bowl take finely chopped tomatoes and ginger.
Micro high for 2 minutes.
Stir and micro high for another two minutes.
Now add in tamarind paste and jaggery powder.
Micro high for one minute.
By now tomatoes would have turned soft.
Let it cool a bit.
Using a hand blender crush the tomatoes.
You can crush them completely or keep it chunky.
Mix in salt ,the powdered spices and red chili powder. Mix well.
Taste and adjust salt, tamarind and jaggery.
Heat oil in a pan. Use any vegetable oil but sesame oil is most preferable.
Add asaefotida and mustard seeds.
When seeds crackle add red chili, urad dal and curry leaves.
Pour this over tomatoes.
Store in the fridge. Will last for 4-5 days.