Tomato thokku / Thakkali thokku

INGREDIENTS :

Tomatoes	5
Red Chilli Powder	2 tbsp
Turmeric powder	1/4 tsp
Salt	as needed
fenugreek seeds (or) vendhayam	1 tsp

Temper :

Curry leaves	5 leaves
Sesame oil	6 tbsp
Mustard	1 tsp
Asafoetida	1/4 tsp

PROCEDURE:


Put the tomatoes in boiling water, and cook it  for 10 minutes.
Remove the skin. 

After it cools, put it in a blender and puree it.

Heat oil in a kadai , add mustard seeds, curry leaves and hing. 

When mustard splutters, add tomato puree, turmeric powder, chilli powder and salt required.

Cook covered in medium flame, stirring in between, till the mixture oozes out oil.

Add 1 tsp of roasted fenugreek powder and mix it. 

Store it in a bottle or container and refrigerate it. Always use dry spoon to take the thokku.

It taste best with curd rice , idly, dosa , Chapatti. 

Grated Mango pickle(Mangai Thokku)

Ingredient:

Mango	1
Sesame oil	2 to 4 tbsp
Red chilli powder	3 tbsp
Turmeric	1/4 tsp
Mustard	1 tsp
Fenugreek powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	as needed

Method:


Peel off the skin from the mango and grate it with grater , slice it very thin.

Dry roast the fenugreek seeds and grind it to a fine powder , keep it aside.

Heat the kadai add sesame the oil, temper mustard seeds.
Now add Asafoetida , then add the grated mango ,cook it in the medium flame for 4 to 5 min.
Once the mango turned transparent ,then add chilli powder, turmeric powder,salt and mix it well.
Now add fenugreek powder and mix it well.

Allow it to cook for 5 to 10 min, until oil separated from the mango.
Store it in clean  airtight container and Refrigerate.