Tomato Thokku (Thakkali Thokku)

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Tomato Thokku (Thakkali Thokku)

Course: Pickles

Cuisine: Indian, South Indian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 500 gms

Calories: 70kcal

Author: Sowmya Venkatachalam

Tomato Thokku (Thakkali Thokku) is a delicious Home made Pickle variety. Tomato Thokku can be served as a side dish for Curd Rice, Idli, Dosa, Roti. A travel friendly recipe too.

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Ingredients

• 1 Kg Tomato
• Tamarind 1 gooseberry size
• 1 tbsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tbsp Grated Jaggery
• 1/2 tsp Fenugreek Powder
• Salt to taste

Instructions

• Wash and pat dry the tomatoes and chop it to roughly small pieces. I used to make tomato thokku with the skin. When cooked the tomato skins will be visible. If you prefer to have a very nice paste of tomato thokku, then we should remove the tomato skin. To remove the tomato skin, add tomatoes to boiling water and cover it with a lid and then after 5 minutes, take out the tomatoes and peel the skin. In this recipe below, i cooked the tomato with skin.
• Heat oil in a pan, add mustard seeds. When the mustards seeds starts to sputter, add curry leaves and saute it in low flame for half a minute.
• Add chopped tomatoes to the pan along with turmeric powder, salt and red chilli powder and keep in medium flame to cook the tomatoes.
• While the tomatoes start to cook, we get lots of juice from tomatoes and we need to keep the flame in medium and allow the full juice to get evaporated and the tomatoes to be cooked completely and becomes mushy like thokku. Add thick extract of tamarind and stir the mixture occasionally so that the thokku doesn’t get stuck to the bottom of the pan and also to make sure it is not burnt. Cook the thokku till the oil starts oozing out from the mixture and there is absolutely no juice. Usually it takes about 30 minutes for the complete tomato water to evaporate. 
• Finally add grated jaggery and fenugreek powder(Dry roast the fenugreek seeds and grind it to a nice powder in a mixer)  and let the thokku cook for another couple of more minutes and remove from flame. 
• Cool the thokku and add it to the air-tight container and store it in refrigerator and enjoy the thokku. Tomato Thokku goes well with Dosa, Chapati, Curd Rice and also even with hot steaming rice.

Video

Notes

1.If the tomatoes are ripe and tangy, we can ignore tamarind. On the other hand if the tomatoes are not tangy, adjust the tamarind to get the tangy taste.

 

2. Sambar Powder will also give a nice flavor. We can reduce red chili powder and add sambar powder also 

 

3. If you don’t have a Fenugreek Powder readily available, then you can dry fry a tablespoon of Fenugreek and powder them using the Mixer.

 

4. Store the thokku in air-tight container and refrigerate to have longer shelf life. Also always use dry spoon to serve!

Nutritional Info

Nutrition Facts

Tomato Thokku (Thakkali Thokku)

Amount Per Serving (2 tbsp)

Calories 70 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 4g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

• Wash and pat dry the tomatoes and chop it to roughly small pieces. I used to make tomato thokku with the skin. When cooked the tomato skins will be visible. If you prefer to have a very nice paste of tomato thokku, then we should remove the tomato skin. To remove the tomato skin, add tomatoes to boiling water and cover it with a lid and then after 5 minutes, take out the tomatoes and peel the skin. In this recipe below, i cooked the tomato with skin.

• Heat oil in a pan, add mustard seeds. When the mustards seeds starts to sputter, add curry leaves and saute it in low flame for half a minute.

• Add chopped tomatoes to the pan along with turmeric powder, salt and red chilli powder and keep in medium flame to cook the tomatoes.

• While the tomatoes start to cook, we get lots of juice from tomatoes and we need to keep the flame in medium and allow the full juice to get evaporated and the tomatoes to be cooked completely and becomes mushy like thokku. Add thick extract of tamarind and stir the mixture occasionally so that the thokku doesn’t get stuck to the bottom of the pan and also to make sure it is not burnt. Cook the thokku till the oil starts oozing out from the mixture and there is absolutely no juice. Usually it takes about 30 minutes for the complete tomato water to evaporate. Finally add grated jaggery and fenugreek powder(Dry roast the fenugreek seeds and grind it to a nice powder in a mixer)  and let the thokku cook for another couple of more minutes and remove from flame.

• Cool the thokku and add it to the air-tight container and store it in refrigerator and enjoy the thokku. Tomato Thokku goes well with Dosa, Chapati, Curd Rice and also even with hot steaming rice.

Tomato Thokku (Thakkali Thokku)