Ingredients
- Onion – 2 cups finely chopped
- Tomato – 2 cups
- Turmeric powder – 1/4 tsp
- Kashmiri red Chilli powder - 3/4 tsp
- Green Chilli - 1 Adjust according to your taste
- Coriander leaves - few
- sugar/jaggery - Pinch
- Besam flour - 1 tsp
- Salt – as needed
- Mustard Seeds - 1/4 tsp
- Oil – 1 tablespoon + 1 tsp
Instructions
- Place a pressure cooker on the stove and add oil. When the oil turns hot add mustard seeds and splutter
- Add onion and cook for 2 minutes
- Furthermore, add green chilli and cook for 2 more minutes
- Add red chilli powder, turmeric powder and mix well
- After the spice powder is well mixed. Add tomatoes, salt, and a pinch of sugar and mix well. no need to add water
- Let the mixture comes to a boil. Mix once and make sure no spice powder is stick to the cooker
- Close the cooker and cook for 20 minutes (23-25 whistles). Once steam releases naturally, open the cooker lid and mix well
- Add besan flour and mix well and cook
- Finally, add coriander leaves and cook till the thooku comes together; switch off and serve with tiffin varieties like idli/ dosai/ chappathi
Video
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Notes
- Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
- Besan flour is optional but it gives a nice consistency to the thokku
- Can add ginger garlic paste/ garam masala
- Make sure turmeric powder or chilli powder is not stuck to the pan
- Kashmiri red Chilli powder gives a nice color to the thokku. If you are using regular Chilli powder adjust the quantity accordingly
- I directly cooked this gravy in the pressure cooker, instead, it can also be cooked in the pan. Saute onions till they turn translucent then add tomatoes
- thokku Will masala powders make a great gravy base for North Indian gravy
- Can avoid tempering and prepare this gravy oil-free
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