#OPOS Tomato Thokku
Thokku is like a pickle, a relish, or a chutney that can be preserved for a long time. The pulp/puree is simmered until it reduces to a thick pulp along with a blend of spices that are balanced. The result is a tangy and tasty mixture that lends itself in many ways. It can be had with any of the Indian breads - like Idli, Dosa, Aapam and Chapathi. A spoon of pickle along with a little sesame oil or ghee mixed with hot steamed rice is a satisfying meal.
Tomato Thokku is tart, and spicy; a perfect balance of tastes. The recipe is a simple one. The only minus is the labour involved. You need to stand and stir it every so often so it does not stick to the bottom. Not only that, as it simmers it tends to splatter all around and many a times I have got scalded while stirring the saucepan. And finally, when you have to clear the mess created all around. That's another story. But, totally worth the effort.
Now with the OPOS method, it is easy and foolproof. Plus, no stirring, no supervision and no mess. Result - tasty as ever - no compromise. If you want to make thokku, especially Tomato Thokku, and that too effortlessly, without fear of burning, getting scalded, and quick cleaning at the end of the whole process; then this is THE recipe for you.
Load it. Shut it and forget it (on a slow flame for the next 40 minutes). Literally.
Cleaning ki baath hi nahi hoti - because we can make pulao in the same pan!
Tomatoes - 1/2 Kilogram
Kashmiri Chilli Powder - 1 teaspoon
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Asafoetida (or) Fenugreek Powder - 1/4 teaspoon
Sesame Oil - 3 teaspoon
Oil - 1 teaspoon
Mustard - 1/4 teaspoon
Urad - 1/4 teaspoon
Curry Leaves - a few
Crush the tomatoes using a stick blender in the cooker (2 litre)
Add in the remaining ingredients.
Pressure cook on low for 45 minutes.
Allow pressure to subside and mix in the seasoning.
If there is moisture, cook until dry over a low flame for a thicker consistency.
Yields approximately 200grams of Thokku.
Cool slightly and then transfer to a jar.
Heat oil and add seasoning ingredients one by one. When the dal changes colour, take off flame and add to the Thokku.
In the same pan I did the Papad Pickle Pulao.