Tomato Thokku | Spicy Tomato Relish:
This is one delicious way of using up those ripe and red tomatoes. A handy relish to go with your roti/chapati/hot rice or as an accompaniment to a meal. Just make sure you cook the tomatoes really well for best results.
Again as in my carrot relish, you will find less oil being used. Make it as spicy as you dare and enjoy!
tomatoes – 3 ripe and red (ready!) chopped
oil – 2-3 tsp
mustard seeds – 1/2 tsp
chana dal (yellow split peas) – 1 tsp
urad dal (dehusked split black gram)- 1/2 tsp
hing (asafoetida) – 1 good pinch (avoid asafoetida if on a gluten-free diet)
Kashmiri Red chili – 1/2
Kashmiri red chili powder – 1 tsp
red chili powder – 1/2 tsp
turmeric powder – 1/4 tsp
mustard+fenugreek(methi) dry roasted and powdered – 1/2 tsp (note the method here)
salt to taste
in a thick bottom pan or non-stick pan, heat the oil
add mustard seeds and when they start to crackle, add chana dal and urad dal, hing, red chili. stir until the dals turn slightly brown
now add the chopped tomatoes, saute and cook the tomatoes well adding a pinch of salt. cover and cook stirring it now and again until you note that the tomatoes turn darker and thicker. you will also notice droplets of oil being shed at the sides
now add turmeric powder, red chili powders, mustard/fenugreek powder, salt. mix well. cook for 30 sec at medium heat
then cover, simmer and cook for 1-2 minutes
serve with chapati/rice/roti or with a meal or even as a sandwich spread!
I served it with pongal