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Main Course

Pacha Thakkali Thokku

Pacha Thakkali Thokku can be termed a side dish or even a pickle and the dish serves fantastic with its spicy and tangy flavor. Pacha Thakkali Thokku blends perfect with a variety of rice dishes like sambar rice, curd rice, lemon rice and even with dosa/idli.

Ingredientsfor 4 servings

10 nos Tomatoes unripe
5 Spoons Chilly powder
1 Spoon Fenugreek (Uluva)
1 Spoon Turmeric powder
1 Spoon Mustard seeds
Asafoetida A small piece (Kayam)
Salt, to taste
Gingelly oil A small cup

Preparation

Step 1
For preparing Pacha Thakkali Thokku, first wash the raw tomatoes well and cut into small pieces.
Step 2
Heat up a pan or a kadai.
Step 3
Fry fenugreek and asafoetida separately.
Step 4
Do not add oil while frying.
Step 5
Powder the fried fenugreek and asafoetida separately and keep them aside.
Step 6
Add 1/2 cup of oil in the same pan.
Step 7
When hot, let the mustard seeds crackle.
Step 8
Add chopped tomatoes, salt, chilly powder and turmeric powder and Stir everything together thoroughly.
Step 9
Do not add water.
Step 10
When it is half done, add the remaining oil.
Step 11
Cook, till it is fully done.
Step 12
Add fenugreek and asafoetida powders and give it a good stir for about 2 minutes.
Step 13
Take it off the heat.
Step 14
Pacha Thakkali Thokku can be used as a pickle or as a side dish for chappathis.
Step 15
The quantity of chilly powder can be altered according to individual tastes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Pacha Thakkali Thokku

Ingredientsfor 4 servings

10 nos Tomatoes unripe
5 Spoons Chilly powder
1 Spoon Fenugreek (Uluva)
1 Spoon Turmeric powder
1 Spoon Mustard seeds
Asafoetida A small piece (Kayam)
Salt, to taste
Gingelly oil A small cup

Preparation

Step 1
For preparing Pacha Thakkali Thokku, first wash the raw tomatoes well and cut into small pieces.
Step 2
Heat up a pan or a kadai.
Step 3
Fry fenugreek and asafoetida separately.
Step 4
Do not add oil while frying.
Step 5
Powder the fried fenugreek and asafoetida separately and keep them aside.
Step 6
Add 1/2 cup of oil in the same pan.
Step 7
When hot, let the mustard seeds crackle.
Step 8
Add chopped tomatoes, salt, chilly powder and turmeric powder and Stir everything together thoroughly.
Step 9
Do not add water.
Step 10
When it is half done, add the remaining oil.
Step 11
Cook, till it is fully done.
Step 12
Add fenugreek and asafoetida powders and give it a good stir for about 2 minutes.
Step 13
Take it off the heat.
Step 14
Pacha Thakkali Thokku can be used as a pickle or as a side dish for chappathis.
Step 15
The quantity of chilly powder can be altered according to individual tastes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.