Thakkali thokku / Tomato gojju

INGREDIENTS:
8 fully riped tomatoes
Gooseberry size tamarind
2 tsp salt
4 dry red chillies

FOR THE MASALA POWDER:
2 tsp mustard
1 tsp fenugreek seeds/ methi
2 tsp cumin seeds / jeera

FOR THE TEMPERING:
1/4 cup gingelly oil or any refined oil
1 tsp mustard
4 dry red chillies
1.5 tsp red chilli powder
1 tsp hing / asafoetida powder
2 tblsp jaggery

PROCEDURE:

• Wash tomatoes and chop roughly.Add in the salt dry red chillies , very little water and cook it for 5-10 mins
• Let it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside.
• Dry roast mustard,methi seeds and cumin seeds , separately till each ingredient is slightly brown and fragrant.
• Remove from heat and let it cool. Grind the roasted spices into a fine powder and keep aside.
• Heat oil in a pan, add in the mustard seeds,red chilli bits,when the oil is hot.Once the mustard crackles add hing.
• Add in the red chilli powder,let it fry for few seconds.
• Now add the ground tomato ,chilli paste,jaggery, let it boil for 15- 2o mins on a high flame
• Keep stirring the mixture to avoid scorching at the bottom.
• Once the oil leaves the sides of the pan and the mixture becomes thick add in the roasted , ground spice powder. Saute for 5 mins and turn off the flame
• And your thokku is ready. Store it in a clean glass jar once it comes to room temperature.
• You can store it in the refrigerator for upto a month.
• Always use clean and dry spoon to scoop out the thokku.
• Enjoy with dosa, idli, paratha, roti or chapati.
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