Whatever happens in the kitchen remains there always until today, as I decide to pursue that long pending interest of blogging it. I am starting it with a quick-fix dish which comes to rescue you every time there is a press for time in making a side dish for your chappathi or dosa or rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BPbL1cxRSATM2Nk6wz1NS3SkZP8Fjd6ThSnZmj6Q87uOYFukYCQzLjtq2mM79NKWPRxJWrSlElzuzfyPRGjYvtLSw4OGCwUOTtrXNSF6WIw0EVFNTNrsnuH-YxWDjACHTLl0uCRPyxzE/s320/IMG_9925.JPG) |
Tomato Pickle / Tomato Thokku / Tomato whatever |
This is so easy to make and I am gonna post a few pics with description as we see how its made.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpWuijXN574XXWQa0xVB4IAFHPyfs9H9fiqZrIGfWGJQYM5j5Qrn-O8G_NFqhw0ZlFJNfc6oGBi59a_bLwOQAXhp-mRch5AYyh23s8ioKBOsr61whva2aNtb9DsANt1BPePYhPCAt-A4c/s320/IMG_9882.JPG) |
Grab as many tomatoes as your cooker can hold, cut them into whatever shape you like, and close the lid. Boil it in hi-flame. Don't add water. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4o3o5_S0seZbw89fQ06SAwpBBcJTlxf4RSyIKq-0bk_d5z7W9Uj6bltfydkUaqciGZJuGRhShaGrkT8wmRux6fz4nZN4spALxkp813brBGfqc-aAR0EMuchnsfWICsHK0IoSkYchSrBV/s320/IMG_9891.JPG) |
While the chemical and nuclear reaction happen in the cooker, prepare these and keep ready. You need Garlic, Green chillies, Curry/Chilli powder, turmeric powder. salt and mustard seeds. Start chopping chilles (and garlic if you wish).
|
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65qo5kyx07j7RX9FObLzePPsG6TufQkay3AUH3LJTHf5HV8ouw4GmDv-XcrSL-iH4LKqYlo_XZix23ca55ldGnLE-6gAk_H2i50SC4ZL5MuUWnenQiwEndDzOQ8yTo55EiuR5gt2Wz_XQ/s320/IMG_9898.JPG) |
Wait for 5-6 whistles as the tomatoes crush over and over. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRXSqPUVz_r_Jw3Hg-vqvULzxdZEroYFnLDV3Uvxr1WW7PpU7IE6bCOQogNQAwA-fcCbCptsLqNbbq4th1zRTg0HM47XUSBpt-C4T-zl-kHx-xFWBoBCf3ZiNQ_6Ob07coNfXpx3ZLpVd/s320/IMG_9906.JPG) |
While the tomato cooks, fry mustard seeds, followed by chillies and garic in oil until it turns brown. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJPD49pbj57s7FPWSxaJJj7e7I784u_GFqTikCbOq_gBlvzCeOLh3hVhRncX9uDEWqIfo2_gT6S92A_93_EKebeN9OeJFGQhAbXeR5eZRcPG6elxfekXMfEg4JfovM7WgvIH_rmd7hj23/s320/IMG_9909.JPG) |
So this is how it looked when I opened the cooker lid. It is surprising - the amount of water it contains. It takes effort to stir and let this evaporate, which is the reason why we don't add water and boil the tomatoes raw. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfdih0HYEySynuch1z3dM5Hxs01IjAsFCnQHAlFH043nYRK-Df1uh5Bsx79scPzOgFfVR5VHLTbY0afiuj9ebdWY1KTm0ypo2Kuof15MPsLcM-vSw6k8hS5y1yUtHSo0LQwcmOGZipm-m/s320/IMG_9912.JPG) |
Add the fried garlic + chilli mix to the tomatoes, keep stirring once every 3 mins on medium flame for about 15-20 mins, as the water evaporate and make way for a thick remanant. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKyXSVpFwnel9wvuSlCGmFhaUZf3Rl2_U_f7gvws65VupFi-BgSdB-XRYDKJm8z6uIe9wAeHJSKaI2lZK6Q5N84garYgTAhmCrdJsNe6XojVvmrWYHN2blDxwMbv0erRLaagSW-vVtJoA/s320/IMG_9918.JPG) |
At the end of it, the stuff looks like this. Once you keep the lid closed for about 4-5 hours, it forms a much finer paste, highly rich in taste, and you can't avoid adding it your meal anymore. |
I took this recipie from my mother and sister, it could have several variants, such as the one my aunt suggested - which is adding onion and capsicum to the garlic mix before mixing with the tomatoes.
No comments:
Post a Comment