Pumpkin & Tomato Thokku / Pickle / Dip
My hubby brought home a full fresh yellow pumpkin from Kerala few days back. Usually I never waste the fibre part of the pumpkin and make chutney out of it. But it can be kept only for a day since coconut is added. So I was thinking of a way to use the fibre part of the whole pumpkin in a different way. Atlast added some tomato to it and made thokku / pickle out of it and it has become a super hit in my family. We now have it as side dish for roti, idli, dosa and curd rice...
- Pre time: 15 mins
- Cooking time: 30 minutes
Ingredients for making Pumpkin & Tomato Thokku / Pickle:
- Pumpkin & Tomato Thokku / Pickle:
- Pumpkin fibre 1 large bowl
- Ginger 2 or 3 pieces of small size
- Tamarind a gooseberry size
- Ripened tomatoes 6
- Fenugreek seeds / Venthayam 1 tea spoon
- Red chilli powder 2 tea spoons
- Jagerry 2 table spoons
- Salt to taste
- Gingelly oil / Sesame oil 3 and 1/2 table spoons
- Asafoetida 1/2 tea spoon
- Mustard seeds 1/4 tea spoon
How to make Pumpkin & Tomato Thokku / Pickle?
Heat a pan with 3 tea spoons of oil and put the fibre part of the pumpkin and ginger pieces in to it.
Saute it in medium flame for 10 minutes.
Allow it to cool down.
Cut the tomatoes and grind them. Keep aside.
Now grind the sauted fibre with tamarind to paste and keep aside.
Heat the pan with remaining oil.
Do the seasoning with mustard seeds.
Once they splutter add the asafoetida, salt and red chilli powder to the oil.Stir well.
Pour both the pastes in to it and stir. Add the jagerry too.
Keep the flame low and close the pan with a lid.
While it is getting cooked in another pan dry roast the fenugreek seeds to golden brown and powder it and keep aside.
After every ten minutes remove the lid and give few stirs.
When the paste thickens no need to use the lid again.
Allow it to thicken further till the oil separates.
Finally add the fenugreek powder and switch off the stove.
The hot and spicy thokku is ready.
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