Wash the tomatoes and cut them into four pieces. Put it in a mixie and make them into puree.
In a kadai, add oil and throw in the mustard seeds, feneugreek seeds(venthayam) ,curry leaves(I didn’t have stock, so didn’t use them), and asafoetida powder. When the mustard seeds splutter, add the tomato puree to it and add the chilli powder, sambar powder, salt, Print Pin 5 from 1 vote Author Jeyashri suresh Video Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen! Like our videos ?Subscribe to Jeyashris kitchen! and jaggery to it. Mix well.
Keep the flame low for 15- 20 mins, stirring in between. When the gravy thickens and leaves oil on the sides, switch off the flame
When it is cool, transfer it to an airtight bottle. Add a tsp of sesame oil on the top of this. Keep in the fridge and can use this for a month.
Note: Nalla thokku…Lovely clicks… Dr.Sameena@ http://www.myeasytocookrecipes.blogspot.com Satyahttps://www.superyummyrecipes.com US Masala https://treatntrick.blogspot.com This thokku reminds me of my late valiyamma (periyamma) .She introduced us to Thokku and tomato thokku was her fav…Uhh..Reliving those memories and I just loved your blog. Keep posting such delicious n yummy recipes,Gud work.. Cheers, Sangeetha Menonhttp://www.bumpsnbaby.com By mistake I added lots of chilli powder in the dish:-( Can U please help me how to correct it to make it edible ??
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