Tomato-Cilantro Thokku

 

 

tomato-coriander-thokkuTalking about pickles how can one miss out on the ubiquitous tomato-coriander that find their way into our dishes?

Last week was satisfying as I got to make more than one pickle in a couple of days’ time.  Soon after preparing lemon pickle I was informed that Ar and As were planning a homecoming for the weekend.  The immediate plan was to make one more pickle to be sent back with them and who else  but tomato and coriander came to my rescue! I decided to make a combo, the thokku way and  was too happy with the outcome.

It took me less than an hour to process and get the pickle ready. I used the pressure cooker to reduce the volume of the puree and it helped in fast reduction and avoided mess while cooking.

Ingredients

Ripe (firm) tomato 1 kg

Cilantro (coriander) leaves 3 cups (loosely packed) or 2 cups (well packed)

Tamarind 100 g (free from fibers)

Sea salt 3 tbsp

Red chili powder 3 tsp (heaped)

Turmeric powder 1 tsp

Asafotida ½ tsp

Fenugreek powder ½ tsp

Sugar 1 tsp

Sesame oil 3 tbsp

Method

  • Soak the tamarind in warm water for 15 minutes to soften it. Use just enough water to soak the tamarind.
  • Clean the cilantro leaves and let the water dry out to get moisture-free leaves.
  • Remove the stalk point from the tomatoes and quarter them for easy blending.
  • Transfer the tamarind and half the tomato to the blender and blitz  to get a smooth puree. Transfer to a bowl and now transfer the remaining tomato the blender. Add the cilantro laves also and blitz to get a coarse puree.
  • Heat the oil in the pressure pan on a low flame and when the oil gets hot add fenugreek powder, chili powder, turmeric powder, asafotida and mix well. Transfer the two portions of the puree to the pan and add salt and sugar.
  • Close the pan, add the weight and let the mix cook on high flame for three whistles.  As the mix gets cooked the entire place will get filled the aroma of the pickle.
  • Wait for the pan to cool down and open the lid to see the thickness of the pickle.  If it has reached a gel like consistency wait for the pickle to cool down completely and transfer to airtight bottles for storing.
  • In case the the mix is a bit liquid like in consistency heat on low flame to thicken the mix. Do keep an eye on the mix and keep stirring to avoid burning of the pickle.

 

 

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Chef’s Note

  • Before storing the pickle add a tablespoon of vinegar on the top to store the pickle longer
  • Minimal water to soak the tamarind helps in thicker puree.
  • Coarsely ground cilantro gives a lovely bite to the pickle besides the bursting flavor
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