Spicy and tangy Thakalli thokku/ Tomato thokku

This is a savior in busy times. You can have this thokku with bread, chapatti/ roti, rice, upma, dosa or in any form you love. I used to have britania biscuit with this thokku spreading like jamJ. Best is, buy tomato when available abundantly in the market at cheap rate and make this thokku. It can be used for 2, 3 weeks if stored in refrigerator. Best companion for day picnics. Use pulpy, ripped tomato for best result. You will yield 1cup tomato thokku from this recipe. 

Ingredients:

Ripped thakalli/tomato -5numbers (medium)
Finely chopped onion – 2tbsp
Mustard seeds – 1tsp
Fenugreek seeds – 1tsp
Red chilli powder – 2tsp (if your powder is less spicy make it 3tsp)
Salt – ½tsp
Turmeric powder – 1tsp
Garlic pods – 2numbers (optional)
Oil – ¼ cup (refined oil or sesame oil)

Method:

Wash and grind the tomato into puree.
In a heavy bottom pan, heat oil, add mustard seeds, fenugreek seeds, garlic pods, chopped onion and fry for 1min.
Add the tomato puree, followed by red chilli powder, turmeric powder, salt and stir well.

The tomato will start splutter immediately after string, so close the pan and keep the flame low.
The whole process will take 30 to 45 min (cook in low flame). Check the taste and add chill powder or salt if needed. 

Once the gravy reached its consistency and the oil start oozing out, switch off the stove. Store it in an air tight container. And don’t forget to refrigerate.