My favorite food for a picnic would be Idly with tomato thokku. If we plan to eat our break fast on the way of travel, i prepare chinna vengaya thokku (small onion chutney) or tomato thokku to have with idlies. these two thokku varieties will perfectly go with idly.
This thokku is easy to prepare, the thing is it takes 30-45 minutes of slow cooking. it keeps well in room temperature for 2-3 days and can be stored in fridge for about a week.
Ripe Red Bangalore Tomatoes - 10 (1.2 kg)
Sesame oil - 2 tbsp
Red chilly powder - 3 or 4 tsp's
Mustard - 1/2 tsp
Split urad dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Garlic - 10
Wash and dry the tomatoes. cut them into quarters and set aside. peel the garlic pods and keep aside.
Heat 1 tbsp of oil and add in all the chopped tomatoes and saute for a minute or two. tomatoes turn soft and leave its juices. switch off the flame and cool the sauteed tomatoes.
Grind the cooled tomatoes along with its juice. you can grind it finely or little coarsely depending on how you like to eat. i grinded little coarsely.
Heat a pan, add a tbsp of sesame oil and add mustard and let it pop. now add fenugreek and split urad dal. add the garlic now. once they get roasted, pour the grounded tomato and give a mix.
Add salt to taste and 3 tsp's of red chilly powder. mix well and reduce the flame to medium low. cover the pan with its lid and let the thokku simmer for about 30 - 45 minutes. keep checking in middle, else thokku may stick to the bottom of the pan and get browned.
Once the thokku gets thickened, switch off the flame and let it cool. then transfer it to a clean glass jar.