Wednesday, September 22, 2010

Roasted tomato redcurrant thokku (chutney)

My first ever experiment with cooking with redcurrants was redcurrant thokku. It was, despite my best efforts, still rather too sour to be used as a mix for cooked rice - according to the feedback received from my palate. The best I could do with the thokku was use it – sparingly - as a condiment with (any) dal and rice.

So, with the second of the three batches of redcurrants, as a further experiment, I made thokku with the addition of roasted tomatoes, which I usually have to hand in the fridge because roasted tomatoes make everything taste better. Need I add that “everything” is limited to whatever is made USING the roasted tomatoes? No, I thought not. (But I’ve added it anyway, in case there’s someone whose answer to that question was “Yes”. *heehee*)

This thokku was more readily palatable, with the sourness of the berries tempered by the sweetness of the roasted tomatoes. It’s as nice mixed with plain rice as any regular tomato thokku, and is also a good accompaniment for dosas, idlis and the like. The verdict from my palate, which while admitting that quality-wise this thokku is the much better improved version, also insists that it’s best had in smaller portions than regular tomato thokku. So there you have it – my palate has spoken.

Recipe for: Roasted tomato redcurrant thokku

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Ingredients

1-1/4 cups redcurrants, washed and drained
2 cups chopped roasted or regular tomatoes, pureed
2 tbsp oil
2-3 cloves garlic
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 tsp sambar powder (optional)
1 tsp jaggery
1 tbsp lemon juice
3 tsp red chilli powder (or to taste)
1/4 tsp roasted fenugreek seed powder
salt to taste

Method:

1. Heat the oil, add the garlic, cumin-coriander powder, mustard seeds, curry leaves, asafoetida powder and turmeric powder. Stir for 30 seconds or so.

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2. Add the redcurrants and red chilli powder. Mix well, cooking the berries on medium low flame until they are soft and squashed.

3. Now pour in the pureed tomatoes and mix again.

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4. Bring the mixture to a boil, stirring every so often, then bring down the heat to low and let it bubble gently for 12-15 minutes, till it is thick. Add the sambar powder now, along with the jaggery and salt to taste.

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Stir well. If the thokku is a bit watery, let it cook for another 5 minutes on medium heart and leave the thokku on the heat for a couple of minutes longer. There should not be any liquid in the thokku, it should be quite thick. If you like a smooth texture, puree the thokku after it cools down.

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Let the thokku cool down completely before transferring to a clean jar with a tight lid. The thokku stays good for 2-3 days at room temperature. Mix with plain rice to make tomato rice with a difference, or serve as a side dish with dosas, idli etc.


RECIPE: ROASTED TOMATO REDCURRANT THOKKU

Ingredients:

1-1/4 cups redcurrants, washed and drained
2 cups chopped roasted or regular tomatoes, pureed
2 tbsp oil
2-3 cloves garlic
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 tsp sambar powder (optional)
1 tsp jaggery
1 tbsp lemon juice
3 tsp red chilli powder (or to taste)
1/4 tsp roasted fenugreek seed powder
salt to taste

Method:

1. Heat the oil, add the garlic, cumin-coriander powder, mustard seeds, curry leaves, asafoetida powder and turmeric powder. Stir for 30 seconds or so.
2. Add the redcurrants and red chilli powder. Mix well, cooking the berries on medium low flame until they are soft and squashed.
3. Now pour in the pureed tomatoes and mix again.
4. Bring the mixture to a boil, stirring every so often, then bring down the heat to low and let it bubble gently for 12-15 minutes, till it is thick. Add the sambar powder now, along with the jaggery and salt to taste.
Stir well. If the thokku is a bit watery, let it cook for another 5 minutes on medium heart and leave the thokku on the heat for a couple of minutes longer. There should not be any liquid in the thokku, it should be quite thick. If you like a smoother texture, puree the thokku after it has cooled down.
Let the thokku cool down completely before transferring it to a clean jar with a tight lid. The thokku stays good for 2-3 days at room temperature. Mix with plain rice to make tomato rice with a difference, or serve as a side dish with dosas, idli etc.

3 comments:

Priya said...

Wowww delicious red currant thokku...

Rekha shoban said...

yummy thooku!!!thanks for sharing!

andrew said...

great blog, so insightful and up to date
Andy

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