Tomato (Thakkali) Thokku

Ingredients

Tomato - 6 lbs -  I prefer on the vine
Tamarind - the size of a small grape fruit
Turmeric - 4 tbsp + 1/2 cup
Salt - 4 tbsp + 1 cup (ish)
Fenugreek seeds - 3 Tbsp
Chili powder - 1 cup
Chili flakes - 1/2 cup ( you could use all chili powder too, and just skip the flakes)
Sesame oil - 2 cups
Aesafoetida - 1/2 cup

Seasoning 

1/2 cup sesame oil 

1/2 cup mustard seeds

1/4 cup aesafoetida

1 cup red chilli broken into pieces 

Process

Day 1 - Cut each Tomato into 8 pieces. Once all the tomatoes are cut, add the 4 tbsp turmeric, and 4 tbsp salt. Shred tamarind into small pieces. Added to the tomato. Toss well and let this marinate for at least 24 hours. I let it sit for 2 full days.

Day 3 - the tomatoes would have let a lot of juices out. You will need to sun-dry this mix until all the liquid disappears.

( I did not have sun, so I used my always available oven and simulated the drying and cooling effect by drying the tomatoes in the oven at 190 - 200 •F, for 6 hours each day for the next 3-4 days)

Day 4 - Roast the fenugreek seeds until nice dark brown. Powder and keep aside.puree the dried tomato mix and set aside.  In a deep sauté pan, take the 2 cups of sesame oil, heat until it just starts smoking. Turn the heat off. Add the aesafoetida, chilli flakes, chill powder, turmeric and fenugreek powder. Mix well. Add the tomato mix. Add salt to taste. Remember there is salt in the tomato mix. So add as you taste.

In a separate sauce pan add the oil for seasoning. Once the oil is hot add the mustard seeds. As they stop spluttering add the red chilies and aesafoetida and  turn of the stove. Mix the seasoning in! 

Yummy on a slice of toast with Peanut butter, or with Hot Idlis or along with some hot rice ! 

Store in refrigerator for Months ! 

Your Tomato thokku is ready to eat. It's great with hot rice and ghee ( clarified butter). Works great as a spread on bread or rotis. It's a great way to make a savory PBJ. Sub J with thokku :)

Day 6  - you will probably have to add  salt and some oil.  Store thokku in glass or ceramic containers.