Ingredients

Tomato -3kg ( grind smooth paste)

Garlic-1/4kg

Sambar powder-3 tbsp

Chilly powder -1tbsp

Turmeric powder-1/2tsp

Oil-1/2litre

Mustard seeds-2tbsp

Curry leaves- 20 fresh leaves

Salt- to taste

Procedure:

·

·

· Puree the tomatoes and keep it ready in a bowl.

· Crush the garlic and set aside.

·

·

·

Heat 1/4 litre oil in a heavy bottomed kadai, splutter Mustard seeds, curry leaves and crushed garlic.

· Once the garlic changes colour, add the tomato puree , turmeric powder and salt. Mix well and close with a lid.

·

·

· Check every 10 minutes and mix well.

· After about 45 minutes, the water content reduces and the gravy thickens, now add sambar powder and chilly powder.

·

·

·

· Mix continuously and add the remaining 1/4litre oil, keep stirring till the oil oozes out.

· Once the oil oozes out, the thokku appear thick and now switch off the flame.

·

·

· Note:

· Can be stored for one week, if oil is well above the surface.

· You can add 1 tsp tamarind paste , this helps to increase the shelf life of the thokku without refrigeration. Garlic is purely optional.

·