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Tuesday, March 1, 2011


Red ripe tomato - 6-8
Salt - to taste
Red chilli powder - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
Mustard seeds - 1 tsp
Sesame oil - 4 tbsp

Blanch and puree the tomatoes.
Roast the methi/fenugreek seeds without oil until golden brown and powder them.Keep aside.
Heat 3 tbsp of oil in heavy bottom kadhai. Add the pureed tomato,salt and red chilli powder.
Cover with lid and continue boil until the tomato puree thickens and oil starts to separate.
Add the asafoetida and fenugreek powder.
Heat remaining oil and season curry leaves and mustard seeds. Add seasoning to thokku and mix well.
Store them in airtight container.

Stays good for 1-2 week in refrigerator. Also use dry spoon as moisture spoils the thokku.

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