Name: Onion Tomato Spicy Thokku (Preserve) recipe by Radha Natarajan at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 3 - Medium size onions; 2 - Medium size tomatoes; 1 - Cherry size tamarind; 3 - Red dry whole chilies; 1 tsp - Kashmiri red chilli powder; 1/2 tsp - Mustard seeds; Pinch of asafoetida powder; 1/2 tsp - Roasted ground fenugreek seed powder; Salt - to taste; 3 tbsp - Sesame oil

ABOUT Onion Tomato Spicy Thokku (Preserve) RECIPE

This is a great way to to replace coconut chutneys and makes a great accompaniment for idlis, dosas and even chapatis. It is so finger licking good we even have it with curd rice.

Ingredients Serving: 10

3 - Medium size onions
2 - Medium size tomatoes
1 - Cherry size tamarind
3 - Red dry whole chilies
1 tsp - Kashmiri red chilli powder
1/2 tsp - Mustard seeds
Pinch of asafoetida powder
1/2 tsp - Roasted ground fenugreek seed powder
Salt - to taste
3 tbsp - Sesame oil

Instructions

Peel and cube the onions. Chop the tomatoes.
Grind to paste onions, tomatoes, dry red chilies and the tamarind. Do not add water for grinding as the tomatoes will release a lot of juice.
You will get a runny purée which has to be reduced by simmering on a low flame. Take a heavy bottom pan. Add the oil. Heat it up and let the mustard seeds crackle then add the purée.
Add salt, asafoetida powder, the roasted fenugreek seed powder and Kashmiri red chili powder.
Keep the simmering Thokku covered with a lid and keep checking to avoid burning. Within few minutes you will see the purée of tomatoes and onions has reduced considerably and started thickening. Remove when thickened and oil floats on the top.
Remove from flame and let it cool completely before storing. It remains good up to a week if kept stored in a jar in the fridge.

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