Tomato Thokku with Curd Rice

Ingredients

For the Tomato Thokku

• 1 tbsp Sesame oil
• 7 Tomatoes, diced
• 1 tbsp Tamarind, soaked
• 2 tbsp Sesame oil
• 1 tsp Mustard seeds
• 12–15 Curry leaves
• 1 tbsp Garlic, chopped
• 2 Dry red chillies
• 1 tsp Red chilli powder
• 1 tsp Salt
• ¼ tsp Methi seed powder
• ¼ tsp Hing (asafoetida)
• 1 tbsp Jaggery
• ¼ tsp MSG

For the Curd Rice

• 3 cups Cooked rice
• 1 cup Curd
• ½ tsp Salt
• 1 tsp Black pepper powder
• 1 tbsp Fresh coriander, chopped
• 1 tsp Green chilli, chopped
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2 Dry red chillies
• 6–7 Curry leaves
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Prepare the Tomato Base

   Heat 1 tbsp sesame oil in a pan. Add the diced tomatoes and cook until softened. Add the soaked tamarind and continue cooking until fully incorporated and thick. Remove from the heat, cool slightly and grind into a smooth paste. Set aside.

2. Prepare the Tempering for Thokku

   Heat 2 tbsp sesame oil in the same pan. Add mustard seeds and allow them to crackle. Add curry leaves, chopped garlic and dry red chillies. Sauté until the garlic turns golden and aromatic.

3. Cook the Tomato Paste with Spices

   Add the ground tomato-tamarind paste to the pan. Mix in red chilli powder, salt, methi seed powder, hing and MSG. Simmer over low heat until the oil separates and the spices are well infused.

4. Finish the Thokku

   Add jaggery and stir well. Cook for a few more minutes until the Thokku becomes thick and rich. Set aside.

5. Prepare the Curd Rice

   Combine the cooked rice with curd, salt, black pepper powder, chopped coriander, green chilli and MSG. Mix until soft and well combined.

6. Temper the Curd Rice

   Heat oil in a small pan. Add mustard seeds and allow them to crackle. Add dry red chillies and curry leaves and sauté until aromatic. Pour the tempering over the curd rice and mix.

7. Serve

   Serve the tangy and spicy Tomato Thokku alongside the creamy Curd Rice.