Prep Time: 20 min
Cooking Time: 45 to 50 min
Shelf Life: For about a month or two when refrigerated.
- Tomatoes (Bangalore Thakkali) - 24 medium sized
- Tamarind extract (neither thick nor too thin) - 1/2 cup
- Red chilly powder - 4 tbsp
- Thick jaggery extract - 2 tsp
- Sesame oil - 1/2 cup
- Salt - 3.25 tbsp
- Sesame oil - 1/4 cup
- Mustard seeds - 2 tsp
- Broken dry red chillies - 6
- Fenugreek seeds (pounded) - 1.5 tsp
- Fresh curry leaves - few
- Garlic (crushed) - 20
- Wash all tomatoes one by one in water; pat dry & set aside.
- Cut each tomatoes in to half, then in to four & then in to eight pieces.
- Heat half cup of sesame oil in a heavy bottomed wok, add the tomato pieces & cook on high flame for about 5 min.
- Reduce flame to medium; cook for about 25 min, stirring contents at regular intervals to avoid sticking to the wok.
- Now add tamarind extract, red chilly powder, salt, jaggery extract; cook for another 20 min until oil separates.
- Stir contents well towards the end of the process so that the oil separates completely; allow to cool.
- Adjust ingredients according to taste.
- Heat quarter cup of oil in another pan, add mustard seeds & let it splutter.
- Add broken dry red chillies, curry leaves & saute for few sec.
- Now add crushed garlic, pounded fenugreek seeds; saute for a min on low flame.
- Set aside the seasoning for about 15 to cool completely.
- Add the seasoning to the cooled tomato mixture & combine well.
- Set aside the tomato thokku for half an hour.
- Store in a dry, air tight plastic container / Tupperware / glass bottle & refrigerate for further use.
- Adjust salt, red chilly powder, tamarind extract & jaggery according to taste.
- Can also grind the cooled tomato mixture (before adding the seasoning) to a smooth paste if preferred.
- Use Naattu Thakkali for that tongue tickling tangy thokku.
- Can reduce the amount of tamarind extract when using Naattu thakkali for the recipe.
- Pound raw fenugreek seeds using a Pestle & Mortar.