Tomato spread (Thokku)
A quick spread for anything and everything
What you need?
Tomatoes - 15
pepper - 1 tsp (more for spicy people)
Red chillies or red chilli powder-2 Tbsp (optional)
fenugreek(methi) seeds-1 tsp
Asofoedita-1/4 tsp
cinnamon-1 tsp (optional)
olive oil - 2 Tbsp
tamarind pulp-2 Tbsp or paste-1/2 tsp
jaggery - 2 tsp (optional)
How to make?
1. Heat kadai, Dry fry pepper, methi seeds
2. wash and cut tomatoes into small pieces
3. Grind the fried pepper, methi and tomatoes
4. Heat oil in kadai, add asofoedita and pour the mixture (be careful, it will splash). I keep the lid ready and quickly cover it before it splashes out). sometimes,I transfer the kadai to unheated cooking top and then add everything.
5. Now, add salt, cinnamon powder and jaggery if using and tamarind pulp or paste. Add red chilli powder as well now if using.
6. cover and cook for about 20-30 mins on medium high
7. Check occasionaly and once the mixture is reduced to half, you can keep it open and the final consistency has to be just like any spread.
8. Transfer it to air tight jars once it is cool and refrigerate it.
This is like a life saver for me. My kids love it. It is used as a spread on breads, chappathis, dosa, idli or a simple side dish for yogurt rice. It helps me in making my kids lunch. My kids agree to eat anything with this side dish! Is that compliment not good enough for me to make it?
Preparation time is 20-30 mins and cooking time is about 45 mins with electric top stove, it must be faster with gas stoves for sure.
It stays well in fridge for 3-4 weeks. You can even keep unused bottels in the freezer section.
I never feel lazy to make it once i see the last bottle finishing up due to popular demand.
Tips:
1. Use tomato paste cans instead of tomatoes if you are busy. In that case, mix 1 cup of water per can and mix well before using it in this recipe. Add or reduce water depending upon the paste thickness.
What you need?
Tomatoes - 15
pepper - 1 tsp (more for spicy people)
Red chillies or red chilli powder-2 Tbsp (optional)
fenugreek(methi) seeds-1 tsp
Asofoedita-1/4 tsp
cinnamon-1 tsp (optional)
olive oil - 2 Tbsp
tamarind pulp-2 Tbsp or paste-1/2 tsp
jaggery - 2 tsp (optional)
How to make?
1. Heat kadai, Dry fry pepper, methi seeds
2. wash and cut tomatoes into small pieces
3. Grind the fried pepper, methi and tomatoes
4. Heat oil in kadai, add asofoedita and pour the mixture (be careful, it will splash). I keep the lid ready and quickly cover it before it splashes out). sometimes,I transfer the kadai to unheated cooking top and then add everything.
5. Now, add salt, cinnamon powder and jaggery if using and tamarind pulp or paste. Add red chilli powder as well now if using.
6. cover and cook for about 20-30 mins on medium high
7. Check occasionaly and once the mixture is reduced to half, you can keep it open and the final consistency has to be just like any spread.
8. Transfer it to air tight jars once it is cool and refrigerate it.
This is like a life saver for me. My kids love it. It is used as a spread on breads, chappathis, dosa, idli or a simple side dish for yogurt rice. It helps me in making my kids lunch. My kids agree to eat anything with this side dish! Is that compliment not good enough for me to make it?
Preparation time is 20-30 mins and cooking time is about 45 mins with electric top stove, it must be faster with gas stoves for sure.
It stays well in fridge for 3-4 weeks. You can even keep unused bottels in the freezer section.
I never feel lazy to make it once i see the last bottle finishing up due to popular demand.
Tips:
1. Use tomato paste cans instead of tomatoes if you are busy. In that case, mix 1 cup of water per can and mix well before using it in this recipe. Add or reduce water depending upon the paste thickness.
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