Source : My Mom
Tomato -- 8 nos. , big
Ginger -- 3 tsp , grated
Sesame oil -- 1 1/2 tbsp ( or as needed )
Dry red chillies -- 4 nos. ( acc to taste )
Fenugreek seeds -- 1/4 tsp
Turmeric powder -- a pinch.
Hing -- 2 pinches
Mustard seeds -- 1/4 tsp
Salt -- to taste
Jaggery -- small pebble sized
- Blanch the tomatoes and peel the skin. Finely chop the tomatoes into mini chunks along with the juice and reserve in a bowl.
- Add a quarter tsp of oil and roast the dry red chillies and thefenugreek seeds until they are crisp and pale golden in colour and grind to a fine powder.
- Heat a kadai with the remaining oil and do the seasoning with mustard seeds . Followed by the hing .( do not burn ..) Now throw in the grated ginger and scald well in the oil for a minute or two so that the raw smell disappears and turns bit crisp.
- Pour in the chopped tomato mixture and again mix well until the juice gone and everything comes together without sticking.
- Stir in the turmeric powder , ground powder ,salt and combine well over medium low heat.
- Let the thokku be in the heat for 5 more minutes for the masala to get infused with the thokku. Finally add the jaggery powder and combine well with the thokku, this takes some heat off from the thokku and at the same time , it enhances the taste as well.
- Keep the thokku in dum ( very low heat ) for 2 more minutes / until the oil starts leaving the sides. Switch off and store in a bottle . Store in a refrigerator for better shelf life.
- U may also grind the tomatoes after blanching along with the ginger.
- Jaggery is optional.
Happy eating guys,