Tomato Thokku | Easy Thakkali Thokku
Tomato thokku or thakkali thokku is a popular South Indian condiment or pickle made from ripe tomatoes and a blend of aromatic spices. It's known for its tangy, spicy, and slightly sweet flavor. It is typically served with rice, chapati, idli, dosa, or other Indian bread.
Ingredients
- 500 gms Tomato
- 1/4 tsp Turmeric Powder
- Salt as needed
- 1 tbsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- Tamarind small gooseberry sized
- 1 tsp Jaggery
- 3 tbsp Sesame oil + 1 tsp to cook the tomatoes and tamarind
For Tempering
- 2 tsp Sesame Oil
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
Instructions
- Chop the tomatoes into pieces. In a pan, add 1 tsp of oil. Once hot, add the tomatoes. Close the pan and cook till the tomatoes turn soft. Add gooseberry-sized tamarind and cook till tomatoes and tamarind turn entirely mushy.
- Switch off. Let the mixture cool to room temperature and grind it to a fine paste. In the same pan, add 3 tbsp of sesame oil. Once hot, add the tomato tamarind puree. Keep on medium heat and add salt, chilli powder, turmeric powder, and Kashmiri chilli powder. Stir well. Close and cook for 5 minutes.
- Keep opening in between and give a stir so that the thakkali thokku doesn't stick to the bottom of the pan.
- Once the tomato thokku starts becoming thick, add jaggery. Mix well and keep cooking. The tomato thokku should not stick to the sides of the pan and should come together. That's the indication that the thokku is done.
- Switch off. In another pan, add sesame oil. Once hot, add mustard and fenugreek seeds. As soon as the mustard starts spluttering, add it to the thokku and give it a mix.
- Once it cools to room temperature, store the homemade Tomato Thokku in an air-tight container and refrigerate. Use a clean spoon to serve.
Notes
Cook the Tomato Thokku on low to medium heat.
Depending upon the sourness of the tomatoes, adjust the salt and spice.
Adjust the quantity of tamarind according to the sourness of the tomatoes. If your tomatoes are very sour, reduce the amount of tamarind. My tomatoes were not very sour, and hence I used gooseberry-sized tamarind.
Please feel free to add jaggery according to your preference. Jaggery gives a good balance of taste.
I recommend sesame oil/ gingelly oil for this thokku. But if not possible to use it, you can use any other oil.
Make sure you cook well until the moisture is absorbed. That helps in longer shelf life.
Use a clean and dry spoon to handle the thokku.
I have used Kashmiri red chilli powder for its bright colour. It can be skipped.
Tried this recipe?Let us know how it was!