spicy tomato pickle recipe
firstly, in a large thick bottomed kadai heat 3 tbsp oil. adding oil prevents tomatoes from burning and gives a nice taste to thokku. so be generous while adding oil.
further, add 6 chopped tomatoes and saute for a minute. make sure to chop the tomatoes as finely as possible to fasten the cooking process and avoid from having big chunks of tomatoes in tomato thokku
also add a small ball sized tamarind, 1 tsp jaggery and mix well.
cover and cook for 10 minutes or till the tomatoes turn mushy
stir occasionally, to prevent tomatoes from burning.
again cover and simmer for 5 more minutes or till the water evaporates from tomatoes
mash the tomatoes slightly making sure it is cooked completely.
also, observe the oil starts to separates from the tomato. indicating the tomatoes are cooked completely.
meanwhile, heat a pan and add a tsp of mustard seeds and a tsp of methi. this helps to give a rich flavour to tomato pickle.
dry roast on medium flame till the mustard seeds start to splutter.
later, powder them into a fine powder
further, add the roasted and powdered methi and mustard seeds into prepared tomato thokku
also add ½ tsp turmeric, 1 tbsp red chilli powder and 1 tsp salt
mix well making sure the spices are combined well and oil separates.
in a small kadai, heat 2 tsp oil for tempering
further, add ¾ tsp mustard seeds, ¼ tsp hing and few curry leaves
allow to splutter and pour the tempering onto the prepared tomato thokku
finally, mix well and tomato thokku / tomato pickle is ready to serve with rice, idli or dosa. or store in an airtight container and refrigerate