Though it is spring time here, the weather has suddenly turned very hot. It feels like summer almost and I wanted to have yogurt rice with a pickle for dinner. My daughter wanted some pickle and since I was out of all pickles. I happen to borrow a cookbook from my sister in law a week ago called " EllOrum Sappada Vanga". It contains a lot of traditional south Indian recipes of Mrs. Jayalakshmi Ramachandran that is very well documented in Tamil by Pujashri Mathioli Saraswathi. I happen to look through the recipes and I liked the idea of carrot thokku. Decided to make it for my daughter. Super easy to make and absolutely delicious. I had it mixed with rice and also with curd rice. Loved the natural sweetness from the organic carrots, the heat from all the spices and salty nature of the pickle.
Organic Carrots - 3 grated ( Use fine grater, it works better I think than the one I used)
Gingily Oil - 3 tbsp
Asafoetida - a penny size
Fenugreek Seeds - 1 1/2 tsp
Salt to taste
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp ( add more if you can handle more spice)
Mustard Seeds - 2 tsp
Tamarind - lemon size soaked in 2 cups of water. I used Joy tamarind pulp - 4 tsp in water.
1. Dry roast the asafetida and fenugreek seeds and powder.
2. Heat the wok with oil, mustard seeds and allow them to crackle. Add the grated carrots, salt, turmeric powder, salt and chilli powder. Mix well and cook the carrot well.
3. Add the tamarind water and cook until all the water disappears and the carrots all gets mushed up and get to a thooku consistency.
4. Add the powdered asafetida and fenugreek seeds and mix well. The oil will start to leave the carrot. Remove from heat, allow to cool and store in a bottle for a few days.