Thakkali Thokku
South Indian spicy condiment with tomato and spices
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.