THAKKALI THOKKU/TOMATO CHUTNEY

Hello friends, here meeting you again for Vegan Thursday which is run by Priya Suresh akka from Priya’s VersatileRecipes… I am sure, most of you known the VT event, right? If not no worries just join with us and post your vegan recipes first and last Thursday of each month.

Today’s vegan post from me is very easy yet so delicious, lip-smacking tomato thokku or like chutney. Its goes well with rice, idli, dosa, chapathi… so it’s all rounder and great in taste too…  We often prepared the yummy gravy and it will empty in 3-4 days... Love the combo of spicy and tangy taste of the chutney. 

Category	Chutneys/Dips
Regional	Indian
Preparation Time	10 Minutes
Cooking Time	20-25 Minutes
Servings	5-6 Generously

INGREDIENTS

Oil – 3 Tbsp

Fennel Seeds – 2 Tsp

Mustard Seeds – 2 Tsp

Asafoetida – ¼ Tsp

Curry leaves – ½ Handful

Tomato puree – from 1kg Tomatoes (I extracted juice using juice mixer)

Turmeric Powder – ½ Tsp

Kuzhambu Chilli powder or Red chilli powder – 2-3 Tsp according to your spicy taste

Salt – To taste

METHOD

• Tomato Puree – Select good ripe tomatoes 1kg, and wash it well. Then cut into 2-4 pieces to ease the grinding, blend it into a smooth puree.
• Heat oil in a kadai, add fennel seeds, mustard seeds and asafoetida after it splutter add curry leaves.
• Then keep the flame low, add the puree then increase the flame to medium. Let it cook for 5 minutes.
• Now add turmeric powder, chilli powder and salt stir it once and allow boiling well.
• When it starts bubbling well keep the flame to low and cover the pan with lid, let it cook for 20-25 minutes to get the thokku consistency, it will slowly come to thick paste consistency and don’t forget to stir once every 5 minutes.

• Switch off the flame when all the oil oozes out from the mixture, it’s the stage of correct texture.
• Cool it completely and store in a clean air-tight container.
• Serve it with idli/dosa/chapathi/rice.

TASTE THE YUMMY REDDISH CHUTNEY WITH YOUR BREAKFAST!!!