Tomato carot rice paste is one of my favorites and a handy preserve to have in stock always to make quick office school lunch box and a great accompaniment to other dishes like dosas and idlis, curd rice or chapatis. It is more like spicy pickle /thokku and very versatile , can be added to othe tomato gravy dishes to give more texture or to add up to the gravy when you run short of fresh tomatoes.
8-10 medium size ripe tomatoes chopped fine.
3 medium carrots , peeled and chopped finely.
2 tsp home made sambar powder
3-4 tsp Kashmiri chilli powder
Generous pinch of Asafoetida powder
To roast and grind to a powder
Note: use a bit of tamrind if the tomatoes you use are not the tangy kind.
the tomatoes without adding water, or use them finely chopped.
big pan, add oil after heating it , crackle the mustard seeds, add some curry
Now carefully add the pureed mixture, which
will cause some splash, so better to switch off the gas after the tempering is
ready, let the pan cool a bit , then add the pureed mixture, this way you can
avoid a noisy hot splash.
on the gas on a medium flame. Add chilli powder, asafoetida powder, turmeric
powder,sambar powder,chopped carrots, salt. Cover the pan lightly with a
lid to avoid the splatters as the thokku cooks.
will take some time , as the thokku reduces gradually , you need to stir
occasionally, keeping the flame on low. Preparation of any thokku is really no ordeal as it can be done in a separate burner, while you do rest of the
cooking. No need to keep monitoring generally.
some 20 minutes approximately , you will see the thokku has reduced
considerably and little oil is floating on top, now add the roasted
powdered fenugreek powder to the thokku and stir well.
Check for the spice and salt taste and remove from flame when the thokku has come
to a thick pickle like consistency.Cool
well, store in a clean dry bottle.
You can make great tasting tomato
carrot rice any time you want.