Spicy, tangy, and full of flavor. Tomato Thokku is the perfect accompaniment to idlis, dosas, rice or chapattis. This versatile tomato chutney is easy to make at home. #SIS

Good side dish for idli dosa and curd riceTomato contains AntiaxidentVitamin K rich

# CR# Tomato thokku# CookpadThis tomato thokku is spicy and tangy taste . It is easy to made with tomatoes, onion and spices .

#goldenapron #post20Delicious lip-smacking pickle instantly done when you want to have pickle and do not have time for pickling process. Enjoy the delicious pickle made in Kerala style

#mysterybox3Tomato Saar is a sweet and sour curry made using tomatoes and fresh coconut. The recipe is quite simple, but the flavour is simply awesome.This Saar is supposed to be had with steamed rice with an accompaniment of any chutney like, or pickles, papad, fritters or vegetables of choice if desired! The simple, yet tongue tickling flavour of this saar, is mainly due to the homemade ghee used in it’s preparation!

#SIS#SouthIndianSpecialRecipes#TomatoThokkuSouth Indian Style Tomato Thokku (Tomato Pickle)/Andhra Style Tomato Thokku Recipe. This is an instant pickle and can be made with any variety of tomatoes (except for salad tomatoes). Gingelly Oil/Sesame Oil is the best for this pickle but you can even use vegetable oil or sunflower oil. This tomato thokku can be served immediately once it is cooled down.Tomato Thokku is a spicy and tangy tomato-based pickle or chutney recipe which can be used as a side dish for steamed rice, idli dosa and even for roti and paratha. It can be stored in the refrigerator for two weeks and without refrigeration for 3-4 days. An easy Tomato Thokku recipe that does not require any grinding/blending.

#SISThis is a simple chutney recipe with onions and tomatoes. Goes great with idli, dosa, and upma. Its spicy and mildly sweet ( due to onion) chutney.

Tomato thokku goes well with Rice,Dosa,Idili and chapathi. Can be stored for a week in refrigerator.

Methamba is a condiment that is made in Maharashtrian homes every summer when raw mangoes are in season. It's sweet and sour flavours add just the right zest to any regular meal and it serves as a a lip-smacking tangy treat on the side!

#ultrafoodie

#GoldenApron#Post_21#22_7_2019#InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.

#colouryellow