Thakkali Thokku | Tomato Thokku

Thokku is a spicy South Indian condiment, relatively similar to our Indian pickles and chutneys. Thokku can be made from vegetables, fruits and even herbs. Thokku is slow cooked which gives it a longer shelf life. Thokku can be stored up to a month if stored and handled properly. Thokku is usually served as a side dish with idli and dosa or mixed with hot rice or curd rice. 

When tomatoes are available at cheap prices, I buy them and make this tomato thokku. This thakkali thokku is a very versatile condiment. It can be served with any South Indian tiffin items, rice, chapathi or as a spread. This recipe is a typical Brahmin style one with no onions or garlic. I make another version with onion and garlic, which I will post later. This homemade tomato thokku is much better and healthier than the store brought ones. The thokku stays good up to a month in the fridge. So next time you find tomatoes at a cheap rate in the markets, get some and make this delicious thokku. 

Thakkali Thokku

South Indian spicy condiment with tomato and spices

Print Pin Recipe

Servings 200 grams

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients

• 6-7 medium tomatoes
• 2 ½ tbsp gingelly oil / sesame oil / nallennai
• 1 tsp mustard seeds
• ¼ tsp asafoetida / hing / perugayam
• 2-3 sprigs curry leaves
• ¼ tsp turmeric powder
• 2 tsp red chilly powder
• 1 tbsp grated jaggery
• 1 tsp fenugreek powder / methi powder
• Salt to taste

Instructions

• Wash the tomatoes and pat them dry. Chop them into small pieces.
• Heat a kadai and add oil. Add mustard seeds and when it splutters, add asafoetida and curry leaves.
• Add the tomatoes and mix well. Cook in medium heat until the tomatoes soften and turn mushy. Then add turmeric powder, red chilly powder, jaggery, salt and mix well.
• Cook the tomatoes on a low-medium heat for about 25-30 minutes or until all the water has evaporated and the tomato mixture has thickened up.
• Add fenugreek powder and adjust salt if required. Cook for another 3-4 minutes and remove from heat. Cool completely and transfer to airtight bottle.

Notes

• If your tomatoes are less sour, add 1-2 tsp tamarind paste or thick tamarind extract along with spices.
• Adjust the amount of red chilly powder according to your spice preference.
• If you find the thokku is spicy at the end, add little more jaggery and adjust.
• Always use a dry and clean spoon to take out thokku.
• To make fenugreek powder, dry roast fenugreek seeds (do not brown too much) and powder them finely.

Course: Side Dish

Cuisine: Indian