Tomato coriander thokku is a tangy, spicy
thokku which can be used as accompaniment for breakfast , white rice etc.
If you keep this pickle handy in your refrigerator
you can prepare yummy lunch box dishes with in minutes.You can make vegetable
biriyani , peas pulao, potato biriyani anything just by adding this thokku and some garam masala powder, with this in your morning busy
hours. By adding few tsps of this thokku
to your wheat flour, yummy tangy coriander tomato rotis are ready. No need for any accompaniments just any vegetable salads will do.You can add few tbsps of this thokku to tour dosa or idli batter, tummy tomato coriander dosas and idlis are ready. Keeping this as base gravy
you can prepare paneer curries, baby potato curries
mixed vegetable curries etc. anything you want.
You can prepare both North Indian and South Indian variety dishes with this thokku.
You can prepare both North Indian and South Indian variety dishes with this thokku.
INGREDIENTS
Tomato - 500 grams
Fresh coriander leaves - 300 grams
Red chillies - 10 to 15 nos
Kashmiri chilli powder - 2 tbsps
Salt - to taste
Powdered jiggery - 2 tbsps
Gingelly oil - ½ cup or more
INGREDIENTS FOR DRY ROASTING
Methi seeds - 2 tsps
Mustard seeds - 2 tsps
Dry roast the methi seeds
and keep aside, in the same pan add the mustard seeds just heat for few seconds
and remove from flame.(don’t allow the mustards to splutter.)
Powder the roasted methi
seeds and mustard seeds finely.
METHOD
Wash and chop the coriander
leaves , keep aside.
Wash the tomatoes and cut
it roughly.
Grind the tomatoes with the
red chillies and coriander leaves to not so coarse paste and also not to a
smooth paste.
Heat 5 tbsps of gingelly oil and add the ground
coriander tomato paste and cook in a
medium flame.
After 15 minutes add the
remaining oil to the thokku , kashmiri chilli powder, required salt, powdered
jiggery and mix well.
Cook till all the moisture
is absorbed and the gravy becomes thick oozing out oil.
Add the methi, mustard
powder to the thokku and cook for few
more minutes and remove from flame.
Allow it to cool completely
and store in air tight containers.
Keep it refrigerated, it
will stay for 10 days.
NOTES
You can add more oil in
between cooking the thokku.
Adding jiggery is purely up
to your choice , I love to add jiggery in these types of tangy thokku .
You can also try it with
curry leaves , mint leaves & curry leaves or the mixture of three.
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