Onion Tomato thokku is one of the most frequently prepared savory preserve or Thokku as we call it in Tamil.
This is a great way to to replace coconut chutneys and makes a great accompaniment for idlis, dosas and even chapatis. It is so finger licking good we even have it with curd rice.
The best part is this can be prepared very quickly while your daily morning cooking is getting ready you will have a quick thokku ready too.
Pureeing the onions, tomatoes with other ingredients without adding water.
Sauteeing the tomato onion mixture and adding remaining ingredients to get the thokku ready by a long simmering over a low flame. Cover with a lid to avoid splashes.
Mixture coming together by reduction.
Almost done, now, just a quick stir to make sure of the thokku consistency.
Now to drool over the thokku pics...it tasted too good.
Onion tomato Thokku
medium size onions
medium size tomatoes
dry whole chillis
cherry size tamrind
Kashmiri red chilli powder
of asafoetida powder
tsp mustard seeds
tsp roasted ground fenugreek seed powder
sesame oil of which add 1 tbsp at the last stage when the Thokku is
almost ready and give a good stir in the pan.
and cube the onions .chop the tomatoes .
to paste onions. ,tomatoes. , 3 dry red chillis and the tamrind .
do not add
water for grinding as the tomatoes will release a lot of juice .
will get a runny purée which has to be reduced by simmering on a low flame,
heavy bottom pan. Add the oil. Heat it up and ,let the mustard seeds
crackle , then add the purée .
Add salt, asafoetida powder , the
roasted fenugreek seed powder and Kashmiri red chili powder.
and keep the flame on low. To avoid splashes over the gas stove. , keep the
simmering Thokku covered with a lid and keep checking to avoid burning.
few minutes you will see the Thokku. , that is the purée of omatoes and onions has reduced considerably and started thickening.
Add any,leftover oil
of the quantity mentioned in the list of ingredients.
the Thokku has thickened well and glistening , remove from flame and let
cool completely before storing. It remains good upto a week and keep stored in a
jar in the fridge.
excellent accompaniment for idlis, dosas and chapatis . We make this
usually to replace coconut chutneys and ready made pickles which has more salt
and oil .
Thokku is prepared in this manner. Adding garlic is your Choice.
method. of preparation is to sauté the onions , tomatoes (chopped well ) with 2
tsp of oil in a heated pan with dry red chillis , tamarind, asafoetida
powder , roasted fenugreek seed powder red chilli powder added. .
onions have turned pink and translucent , remove from flame. ,allow it to
cool , then grind in the mixie to a paste .
from the mixie jar and temper with remaining sesame oil heated and crackling
sesame seeds. Pour the tempering over the ready ground Thokku .
Add salt if not
in a jar . Both melds give good taste , but for Thokku I prefer to follow the
first method as the long simmering will ensure the Thokku will not spoil.
smaller quantities the second method is easier.
Always keep a handy jar of roasted fenugreek seed powder at home. I has several
uses in the kitchen while cooking. While preparing sambar , adding 1/2 tsp at
the end while preparing the tadka to pour over the sambar will give a great
aroma . It also has great medicinal properties.
Ready methi powder is also useful when we prepare such pickles or
Thokku at home. It is rather cumbersome to grind small quantities so keep a
small handy jar ready.
For quick digestive and stomach problems -adding 1/2 a tsp of methi
powder in thin buttermilk with asafoetida will give quick relief.