THAKKALI THOKKU(TOMATO PICKLE)

      Though i used to make pickles when i was in India, this is the first time i am making pickles after coming to singapore. This thokku , i learnt from my cousin as she makes it often for her kids who love this the most. Madhu and Nivi, this post specially comes for you.

INGREDIENTS:

TOMATO(MEDIUM SIZED)	10 NOS.
SAMBHAR POWDER	3 TSP
CHILLI POWDER	1 TSP
JAGGERY	1/4 TSP
SALT	AS NEEDED
SESAME OIL	4 TBLSP
MUSTARD SEEDS	1/4 TSP
ASFOETIDA	1/4 TSP
FENUGREEK SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Wash to the tomatoes and cut them into four pieces.
• Put it in a mixie and make them into puree.

• In a kadai, add oil and throw in the mustard seeds, feneugreek seeds,curry leaves(i didnt have stock ,so didnt use)and asfoetida powder.
• When the mustard seeds splutter,add the tomato puree to it and add the chilli powder, sambhar powder ,salt and jaggery to it.
• Mix well.

• Keep the flame in low for 15- 20 mins, stirring in between.
• When the gravy thickens and leaves oil on the sides, switch off the flame

• When it is cool, transfer it to an airtight bottle.
• Add a tsp of sesame oil on the top of this.
• Keep in the fridge and can use this for a month.

 

Note:

1. Instead of using chilli powder and sambhar powder, you can use red chilli powder only.
2. Whenever you take the pickle from the container,use a dry spoon.