THINGS REQUIRED : Tomato (any kind) - 10 nos. (big), tamarind - 1 big lemon size, salt, chilli powder - 5 tspn, jaggery (vellam) - 1 tablespoonful, kadugu - 1 tspn, vendhayam (methi seeds) - 1 tspn, asafoetida (perungaya katti) - 4 nos., gingelly oil (nallennai) - 1 1/2 karandi (app. 8 tablespoonful oil).
PREPARATION :
1. Cut 10 nos. of tomato and keep. (need not finely chop because we are going to grind it later).
2. Take one big lemon sized tamarind and make it into small pieces.
3. In a kadai, first splutter 1 tspn. kadugu without oil. Then fry katti perungayam 4 nos. in 1/4 spoon of gingelly oil, take it out and then in the same kadai fry vendhayam (methi seeds) 1 tspn and powder all the three together in a small mixie jar after cooling and keep it aside.
4. In the same kadai, pour 3 tspn. of gingelly oil and when it is heated, first put the tamarind pieces and then cut tomatoes.
5. Keep stirring now and then until the water is absorbed mostly. Cool it.
6. Make a fine paste of the above in a mixie .
7. Wash the kadai well and pour 7 to 8 tablespoonful of gingelly oil (nallennai) and when it is heated, add the fine paste of tomato + tamarind mix.
8. Keep stirring and when it solidifies, add the required salt, 5 tspn of red chilli powder, and 1 tablespoon of jaggery (vellam) and keep stirring for another few mins and remove from stove. Taste and check for salt and chilli powder and add if you want. Vellam always equalises the odd taste.
9. Add kadugu+ vendayam+ perungayam powder to the thokku and mix well.
ALWAYS LEVEL THE THOKU EACH TIME AFTER YOU FINISH TAKING IT SO THAT THE OIL IS ALWAYS ON TOP. THIS WILL ALWAYS PRESERVE ANY PICKLE.
This thoku is good along with chapathi, idli and dosai. It ll be very tasty if mixed with rice also. You may have to add little more salt and nallennai or ghee when mixed with rice.
PREPARATION :
1. Cut 10 nos. of tomato and keep. (need not finely chop because we are going to grind it later).
2. Take one big lemon sized tamarind and make it into small pieces.
3. In a kadai, first splutter 1 tspn. kadugu without oil. Then fry katti perungayam 4 nos. in 1/4 spoon of gingelly oil, take it out and then in the same kadai fry vendhayam (methi seeds) 1 tspn and powder all the three together in a small mixie jar after cooling and keep it aside.
4. In the same kadai, pour 3 tspn. of gingelly oil and when it is heated, first put the tamarind pieces and then cut tomatoes.
5. Keep stirring now and then until the water is absorbed mostly. Cool it.
6. Make a fine paste of the above in a mixie .
7. Wash the kadai well and pour 7 to 8 tablespoonful of gingelly oil (nallennai) and when it is heated, add the fine paste of tomato + tamarind mix.
8. Keep stirring and when it solidifies, add the required salt, 5 tspn of red chilli powder, and 1 tablespoon of jaggery (vellam) and keep stirring for another few mins and remove from stove. Taste and check for salt and chilli powder and add if you want. Vellam always equalises the odd taste.
9. Add kadugu+ vendayam+ perungayam powder to the thokku and mix well.
ALWAYS LEVEL THE THOKU EACH TIME AFTER YOU FINISH TAKING IT SO THAT THE OIL IS ALWAYS ON TOP. THIS WILL ALWAYS PRESERVE ANY PICKLE.
This thoku is good along with chapathi, idli and dosai. It ll be very tasty if mixed with rice also. You may have to add little more salt and nallennai or ghee when mixed with rice.
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