Tomato Thokku is a delicious and simple recipe that goes well with rice, roti, idli, and dosa. Tomato thokku is different from tomato chutney. Tomato thokku can be stored for a very long time, whereas we can store tomato chutney only for a day or two.
As we don’t add onion or coconut in this recipe, tomato thokku can be stored at room temperature for a week or it can be stored in the refrigerator for a month or more. I have used garlic in this recipe as we love the garlic flavor. It is totally optional. If you like you can add the garlic pods or you can skip it totally.
Make sure to choose the juicy red tomatoes to make this recipe. Use country tomato (Nattu thakkali) to make this recipe. Now let us see how to prepare this recipe.
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- 1/2 Kg Tomatoes finely chopped
- 1/4 cup Gingelly Oil or Groundnut Oil
- 1/4 tsp Turmeric powder
- 2 tsp Chili powder
- 1 tsp Mustard seeds /kadugu
- 1 tsp Chana dal/kadalai paruppu
- 1 tsp Urad Dal/Uluttam Paruppu
- 1/2 tsp Asafoetida/hing
- 2 Dry Red Chili
- 1 strand Curry Leaves/Karuveppilai
- 5 small Garlic pods finely chopped
- 1/2 tsp Roasted Fenugreek seed powder
- 1 tbsp Jaggery/Vellam
- salt to taste
- In a heavy bottom pan, add oil. Once the oil gets heated up, add mustard seed, urad dal, and chana dal, and let it crackle and the urad chana dal turn golden brown.
- Then add hing, dry red chili, and curry leaves, and saute for a min. Now add garlic and saute until it turns golden brown.
- Add tomatoes, turmeric powder, chili powder, and salt to taste and mix thoroughly. Close the lid and cook for 10 mins. In between, mix twice or thrice. (I have chopped tomatoes in the food processor. Do not any water. Water in the tomatoes is enough.)
- After 10 mins thokku starts to thicken. Cook for another 10 mins without closing the lid.
- Thokku is now reduced to 1/4th. At this stage, adjust salt if required. Add fenugreek powder and jaggery and mix well. Cook for a few more mins until the oil from the tomato thokku separates.
- Switch off the flame. Let the thokku cool down completely. Once it cools down, store it in an air-tight container and enjoy.
- Use juicy red tomatoes (nattu thakkali) to make this recipe.
- Garlic is optional. If you don't like garlic, you can skip it.
- Finely chop the tomatoes. I have used a food processor to chop the tomatoes. Do not add any water to the tomatoes.
- The entire process should be made on a medium-low flame only.
- I have used cold-pressed groundnut oil. Instead, you can use sesame oil too.
- As we don't add onion or coconut in this recipe, tomato thokku can be stored at room temperature for a week, or we can keep it in the refrigerator for a month or more.
Delicious thakkali thokku is ready to relish.
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