Thakkali Thokku

Method

1. 1

   Prepare tomatoes: Wash and roughly chop 500g very ripe red tomatoes.

2. 2

   Cook tomatoes down: In a heavy pan heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 5 sliced shallots and 3 garlic cloves. Fry 5 minutes. Add chopped tomatoes and cook on medium heat 15-20 minutes pressing and stirring until completely cooked down to a thick paste.

3. 3

   Add red chilli: Add 1.5 tsp red chilli powder and half tsp turmeric. Stir and fry 3 minutes.

4. 4

   Add salt and sugar: Add salt and a pinch of sugar to balance the acidity.

5. 5

   Cook to thokku consistency: Continue cooking on medium-low heat 10-15 more minutes stirring frequently until the mixture becomes very thick, dark and paste-like.

6. 6

   Check consistency: A spoonful placed on a plate should not spread. It should be almost jammy.

7. 7

   Add curry leaves: Add a sprig of fresh curry leaves. Stir and cook 2 minutes.

8. 8

   Add final sesame oil: Drizzle 1 tsp raw sesame oil over the thokku.

9. 9

   Cool completely: Allow to cool. Thakkali thokku thickens further as it cools.

10. 10

    Serve: Thakkali thokku keeps for 1 week in the fridge. Serve with curd rice, idli, dosa or as a condiment with rice.