Monday, May 19, 2014

Thakkali Thokku

500 gm  ripe tomatoes
½ cup thick tamarind pulp
1 tsp turmeric powder
3 tbsp mustard seeds
1 tsp fenugreek seeds
1 tsp asafoetida powder
4 tbsp gingely oil
1 tsp jaggery  powder(or sugar)
Salt to taste
Grind  tomatoes into fine paste.
Marinate tamarind in hot water for 10 minute and extract the pulp.
Mix tomato paste, tamarind pulp with salt and turmeric powder.

Roast and Powder
Fry 2 tbsp mustard seeds and fenugreek seeds each separately and powder them together.

Heat gingerly oil in a thick bottom pan
Add 1 tsp mustard seeds and asafoetida.
Once the mustard pops add the tomato pulp.
When it starts to boil simmer  and open cook until oil floats to the top.
Switch off the flame add the mustard and fenugreek powder.
Once the pickle is cold store  it in a clean glass jar.
This can be stored in fridge for two weeks.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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