Tomato & Onion - Made for each other

Tomato and Onions are made for each other, especially when it comes for Thokku or Chutney.

This is my mom speciality thokku. Whenever we go for any tour for 2-3 days, my mom will make this thokku a day earlier for the trip. This will stay upto 4-5 days without needing refrigeration*.
*Condition - we should use a dry, clean spoon and seal it in airtight container.

As I said in earlier post, Sambar is the best combination for all South Indian dishes, but it has to be served hot and fresh. Thokku doesnot need any special VIP treatment and whats more the taste actually gets richer after a day. This is one of the best dish that we can rely on during a long road trip. Like Sambar, this is also go well with all dishes. Idli, Dosa, Roti, Bread, Rice, Puri, Pongal, vadai. Anything you name, this will be the best.

Ingredients : All the measurements depend on individual taste. -- 4 Roma tomatos -- 3 medium size Onion -- 4+ Tbsp Chilli powder (+ According to taste) -- Salt according to taste -- 1/2 cup Vegetable Oil --1 tsp each Mustard, Channa Dal, Urad Dal -- 1 tsp Fenugreek Procedure : --- Cut Tomato and Onion into small dice. --- In a heavy bottom pan heat oil and add Mustard seeds. --- After the mustard cracks add Channa and Urad dal along with fenugreek. --- Once dal turns the color add Tomato and onion. --- Saute the mixture for 5 minutes, then add the chili powder and salt as per the taste. --- Cook the mixture until the whole mixture becomes half and less. Now both Tomato and Onion will loose their identity and become one. --- Turn off the thokku when the oil oozes out from the mixture. --- Time taken approximately 30 - 45 minutes.

For better result, cook the thokku with little extra chilli powder and oil, because after a day the thokku will absorbs the chilli. And the extra oil will extends its life span.

As a tradition, I started doing this thokku for all our trip. When we ever we plan for a trip, first thing comes to my mind is Thakkali thokku and Chappathi. You can read about my foodie bag here.