Assamese Bilahir Tok Recipe

This yummy condiment is made on special festivals or occasions by the Assamese.

Uma Raghuraman
Assamese Bilahir Tok Recipe
227 ratings.

In Assamese, 'Bilahi ' means tomatoes and 'Tok' means  tangy/sour.  A simple yet tangy chutney recipe from Assamese cuisine. This condiment is made on special festivals or occasions by the Assamese. Fresh tangy tomatoes tempered with panch phoran masala. A sweet, tangy, spicy chutney that can be served as a side dish to rotis as well as rice. This dish is so simple to make and can be made within 15 minutes. A delicious condiment that can be used in so many different ways. All you require is season's freshest tomatoes. 

Serve Assamese Bilahir Tok along with Besan Chilla for breakfast or serve as a side dish along with your meal.

If you like this recipe, you can also try other Assamese Recipes such as

  1. Assamese Sweet Kordoi Recipe
  2. Night Jasmine & Creamy Coconut Rice Recipe

Cuisine: Assamese
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 6 Tomatoes , finely chopped
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Sugar , (adjust if you like more sweetness)
  • Salt , to taste
  • For tempering
  • 1 tablespoon Mustard oil
  • 1 teaspoon Panch Phoran Masala
  • 2 Bay leaves (tej patta)
  • 1 Dry red chilli , halved

How to make Assamese Bilahir Tok Recipe

  1. To begin making the Assamese Bilahir Tok recipe, heat a kadai/pan with mustard oil.

  2. When the oil starts to smoke, temper with the ingredients given 'For tempering'.

  3. Now, add the chopped tomatoes to the pan. Add turmeric powder, red chilli powder, salt and sugar and mix well.

  4. Cook over low/medium flame, covered for 5-7 minutes, stirring occasionally.

  5. Continue cooking till all the extra moisture has been absorbed and the oil separates on the sides of the kadai.

  6. Switch off and your delicious Bilahir Tok is ready to be served.

Uma Raghuraman

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Last Modified On Wednesday, 25 January 2017 11:43
     
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