Ingredients
1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste
Method
Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.
1/4 kg chopped tomatoes
1 tbsp red chillie powder
1/8 tsp mustard
1/8 tsp asafoetida
1/8 tsp turmeric powder
2 tbsp oil
1/4 tsp jaggery
1 tbsp grated beetroot (optional - just for the bright colour)
Few curry leaves
Salt to taste
Method
Heat a tbsp of oil in pan, add tomatoes, beetroot, red chillie powder, turmeric powder and salt mix well.
Cook for 5 to 6 minutes, stir in between .
Cook until all water evaporates.
Cool it completely add jaggery and blend to a fine paste without adding any water.
Heat oil in pan add mustard, asafoetida and curry leaves and add this to the above thokku.
Serve this with idly or dosa.
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