Pressure cooker Thakkali Thokku for Beginners | Tips to avoid burnt TomatoThokku | Tomato Thokku

#tomato #thokku #thakkali thokku
In this video we will see how to make thakkali thokku recipe in tamil or beginners. Tomato thokku recipe which I taught in this video is an excellent side dish for Chapathi, rice and also I make a lot of mix vegetable rice for lunch box with this recipe. This method of thakkali thokku is easy to make without any arm workout as it is Pressure cooker thakkali thokku. However there are few points I mentioned in this video which might make making this thokku little longer but it is for the benefit of long shelf life of thakkali thokku.

This tomato thokku is with garlic but you may completely omit garlic and continue making it. This is no grind thakkali thokku because its cooked in pressure cooker.
Pressure cooker tomato thokku at times gets burnt due to wrong timings or heat or less water in tomato - I have given tips to follow it.

Video also includes tips :
1. Not to burn your tomato thokku
2. Adjust salt for thakkali thokku at various points
3. Timings to follow to cook the tomato thokku recipe in pressure cooker
4. How to choose correct tomato for thakkali thokku
and many more...

Washing
To wash use 1 portion Vinegar : 5 portion water.
This steps helps to remove pesticides and also assures perfect cleaning without any bacteria.

Weighing scale and measuring cups makes this recipe perfect.
Shelf life in fridge - 30 to 45 days.
Use only dry spoon everytime.
Measuring cups
1 cup = 250ml
1 tblsp = 15 ml
1 tsp = 5 ml

If you would like to see different varieties of vegetable rice for lunch boxes with Tomato thokku, do watch them daily in my instagram where I pack lunch box for my daughter
  / neeskitchen  

Please do try this recipe and share your feedback in the comments.
Lastly!! This is definitely a lengthy video as the objective is for beginners and not experts.

Ingredients
Tomato - 500gms
Tamarind - 30 to 40gms based on age of tamarind
Rock salt - 50 gms
Garlic - 50 gms
Sesame oil - 200 ml (minimum but needs to adjusted as mentioned in video)
Mustard - 1 tsp
Curry leaves
Hing Powder - 1/2 tsp
Powder salt - to adjust wherever needed
Jaggery - 1/2 tsp to 1 tsp

Powder mix :
Mustard - 1tsp
Methi seeds - 1/2 tsp

Chili garlic Mix
Chili powder - 2 tblsp
Garlic - 30 gms

pickle making needs patience as a small mistake would make it go wrong.

Do join neeskitchen cooking workshops if interested through Instagram
  / neeskitchen