I was lucky to find a recipe for thokku on pachakam.com. I immediately sent it to amma, who totally approved of it. She makes a wonderful thokku with ripe tomatoes, and we both were curious to see what raw tomato thokku would taste like. I followed the recipe pretty faithfully for the most part, except change the order of things a bit. When amma makes ripe tomato thokku, she add tamarind (puLi) for a little sour twinge, but this ingredient was missing from the raw tomato thokku recipe that I found, although pretty much all the other ingredients are the same.
- Raw tomatoes, around 10, cut in to small pieces
- Sesame oil - 1/2 cup
- Chili powder - 2-3 Tbsp
- Powdered fenugreek (vendhaya podi) - 1 tsp
- Mustard seeds - 1 tsp
- Turmeric powder - 1 Tbsp
- Asafoetida powdered (Hing / Perungayam) - 1 tsp
- Salt to taste - around 1.5 to 2 Tbsp
- Heat 1/4th cup of sesame oil
- Add mustard seeds and asafoetida
- When the mustard seeds sputter, add the chopped green tomatoes and turmeric powder
- After 5 mins, lower heat and cook for around 1 hour stirring occassionally
- Half-way through, add the remaining 1/4th cup of sesame oil (The pickle should be of jam consistency when fully done)
- Just a couple of minutes before switching off the heat, add the salt, fenugreek powder and chili powder and mix
- Bottle and enjoy for up to 2 weeks
The recipe is a super hit at our place. V, who is generally not a oorugaai or thokku person, is enjoying it quite a bit with his thayir saadham.
I told amma to procure raw tomatoes whenever she can find it in Madras and give it a try!