Thakkali Thokku

Ingredients

• - spiced tomato pickle-curry as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Prepare tomatoes: Wash and roughly chop 500g very ripe red tomatoes.
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. Add red chilli: Add 1.5 tsp red chilli powder and half tsp turmeric. Stir and fry 3 minutes.
4. Add salt and sugar: Add salt and a pinch of sugar to balance the acidity.
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. Check consistency: A spoonful placed on a plate should not spread. It should be almost jammy.
7. Add curry leaves: Add a sprig of fresh curry leaves. Stir and cook 2 minutes.
8. Add final sesame oil: Drizzle 1 tsp raw sesame oil over the thokku.
9. Cool completely: Allow to cool. Thakkali thokku thickens further as it cools.
10. Serve: Thakkali thokku keeps for 1 week in the fridge. Serve with curd rice, idli, dosa or as a condiment with rice.