In This article explained a quick and delicious way to make Tomato Thokku.
This versatile chutney is an excellent accompaniment for rice, chapati, roti, and dosa.
Key Highlights:
Versatility: Works perfectly as a side dish for almost all Indian staples.
Flavor Profile: A savory, tangy, and slightly spicy blend enhanced by fresh coriander and mint.
Quick Preparation: Designed to be made in a very short amount of time with basic kitchen ingredients.
Ingredients
Vegetables: Tomatoes (4 large), Fresh Coriander, Mint leaves (Pudina).
Aromatics: Garlic cloves (crushed), Green chilies, Ginger.
Seeds/Nuts: Roasted Peanuts, Roasted Sesame seeds.
Spices: Mustard seeds, Cumin seeds (Jeera), Turmeric powder, Hing (Asafoetida), Salt, Dry Red Chilies (Byadagi).
Oil: Mustard oil (or any cooking oil like groundnut oil).
Optional: Tamarind (if more tanginess is desired) and Jaggery (for a hint of sweetness).
Step-by-Step Instructions
1. Sautéing Aromatics and Greens
Heat oil in a pan. Add cumin seeds, crushed garlic, green chilies, and ginger. Sauté until they are slightly fried.
Add a handful of fresh coriander and a little mint. Stir for a short while until they wilt.
2. First Grind
Transfer the fried aromatics and greens into a mixer jar.
Add roasted peanuts, roasted sesame seeds, and salt.
Grind them coarsely (using the pulse/reverse mode).
3. Preparing the Tomatoes
In the same pan, add a little more oil and the chopped tomatoes.
Add turmeric powder and sauté. Cover with a lid to let the tomatoes soften quickly.
Once the tomatoes are soft and mushy, add them to the mixer jar with the previously ground mixture and blend again.
4. Tempering (Oggarane)
Heat oil for tempering. Add mustard seeds, plenty of sliced garlic, and a generous pinch of hing.
Add dry red chilies and plenty of curry leaves.
Pour the ground tomato mixture into the tempering and mix well.
Optional: Add a small piece of jaggery at this stage to balance the flavors.
Serving Suggestion
Our recommends serving this hot with rice and a dollop of ghee for the best experience, though it remains equally tasty with roti or chapati.
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