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    Home » Pickles » Thokku » Thakkali Thokku | Tomato Thokku

    Thakkali Thokku | Tomato Thokku

    Posted on July 22, 2020 · Last Updated on August 3, 2021 · By Srividhya G · 2 Comments

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    tomato thokku collage with text overlay for pinterest

    Spicy and lip-smacking thakkali thokku or tomato relish without any onion or garlic! A perfect side for idli, dosa, roti, and yogurt rice. Check out how to make this thokku and different ways to serve it.

    tomato pickle placed on a wooden board with tomatoes and greens on the side

    It’s raining tomatoes in our backyard. I have three different varieties – cherry tomatoes, big beef tomatoes, early girl tomatoes, and I making something or the other with our tomatoes every day. Also, I am blanching them and freezing the puree. I will share those details soon.

    Indian cuisine is known for its pickles and chutneys and relishes. Earlier this summer, I shared an onion-tomato relish made in Instant Pot. Now it’s time for the exclusive tomato thokku.

    What is thokku-

    I have explained what thokku is in my mango thokku post. But let me share it again. Thokku refers to the grated/chopped and cooked pickles. We cook the main ingredients to become mushy, unlike the pickles, where we don’t cook them. Thokku is instant, and we can relish them right away.  But as it stays, it tastes better.

    Shelf life-

    Be it cherry thokku or mango thokku or this tomato thokku, it stays well outside for 4 to 5 days, and it pairs well with idli, dosa, chapati. That’s why it is a popular travel food.

    tomato thokku served in white bowl and in masor jars with a antique set up in the background with traditional vessels

    Every year, I make this tomato thokku, and I usually keep it for 4 to 6 weeks in the fridge, and it has stayed good without any issues.
    The shelf-life of thokku is comparatively less than pickles (pickles stay well for years), but when refrigerated, it stays well.

    Making the thokku is very simple. We chop the tomatoes and cook it along with spices until all the moisture is absorbed. That’s the critical thing for the longer shelf life. You need to simmer it over medium-low heat for 30 to 35 minutes. I know that’s a lot of time. But that slow cooking helps the flavors to blend in nicely and trust me, folks, the thokku will taste amazingly good.

    homemade tomato pickle placed in a two mason jars with tomatoes on the side as a decor

    How to serve thakkali thokku-

    ✔ As a side dish – You can serve this with idli, dosa, chapati, paratha, and yogurt rice. As a sandwich spread – You can even smear it on bread and make a spicy sandwich.

    ✔ Thokku rice – Mix it with hot rice with a dollop of ghee and serve it with raita or papad and make a quick meal of pickle rice.

    ✔ Thokku paratha – Mix/stuff the pickle with atta and make spicy thokku paratha.

    The possibilities are endless, and you can use it in different ways. :-)

    Other tomato recipes from blog-

    • Tomato rice
    • No onion no garlic tomato chutney
    • Onion-tomato relish
    • Thakkali kurma
    • Tomato raita
    • Instant Pot tomato soup

    Now let me share how to make this thakkali thokku/tomato thokku with detailed step-wise pictures-

    Roast and grind fenugreek seeds-

    • Heat a pan and roast the mustard seeds and fenugreek seeds over medium heat until the mustard seeds turn reddish-brown or for about three to four minutes—no need to add any oil while roasting.

    roasting spices for thokku

    • Allow it to cool and grind into a coarse powder.

    ground spice powder for thokku

    Prepare the thokku/pickle-

    • Heat a heavy-bottom pan or kadai and heat ¼ cup of gingelly oil.
    • When the oil is hot, add the mustard seeds and hing. Allow the mustard seeds to splutter. Gingelly oil will become frothy as well.

    preparing the tempering for thokku

    • Now add the chopped tomato, turmeric powder, red chili powder, salt, and the ground fenugreek-mustard powder.

    adding tomatoes and spices

    • Mix them all thoroughly, reduce the heat to medium-low (on a number scale, 4).
    • Cook until all the moisture is absorbed and oil oozes out on the top. It usually takes about 30 to 35 minutes. Keep mixing the thokku for every five minutes so that it doesn’t stick to the pan’s bottom.

    well cooked tomato thokku

    Here is how it looks at different timings.

    Right after adding spices-

    tomato pickle after adding spices

    After 12 minutes of cooking-

    tomato pickle after 12 minutes of cooking

    After 24 minutes of cooking-

    tomato pickle after 24 minutes of cooking

    And here is the thokku after 30 minutes of cooking-

    tomato pickle after 30 minutes

    Allow the thokku to cool and store it in a clean air-tight container. Make sure you use clean spoons for each serving.

    tomato thokku in a white bowl and mason jar

    Recipe Notes-

    • If you have store-bought mustard seed powder and fenugreek powder, you can use ¼ tsp of mustard seed powder and ¾ to 1 tsp of fenugreek powder. You can skip the roasting and grinding the mustard seeds and fenugreek seeds.
    • I have tried making this with Roma tomatoes and sour tomato varieties. I personally like sour tomato variety for this thokku.
    • Depending upon the sourness of the tomatoes, adjust the salt and spice.
    • I did not add any jaggery, but a tsp or two would add a tinge of sweetness.
    • I highly recommend gingelly oil for this thokku, but if you can’t source it, you can use any other oil.
    • Cook well until the moisture is absorbed. That helps in the longer shelf life.

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this tomato thokku, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of the tomato thokku placed on a wooden board with tomatoes and greens on the side
    Pin Recipe Print Recipe
    5 from 2 votes

    Tomato Thokku | Thakkali Thokku

    Spicy and lip-smacking tomato relish or thakkali thokku recipe without any onion or garlic! A perfect side for idli, dosa, roti, and yogurt rice. Check out how to make this thokku and different ways to serve it.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: condiments
    Cuisine: South Indian
    Servings: 15 oz (yields)
    Calories: 48kcal
    Author: Srividhya G

    Equipment

    • Saucepan or kadai
    • Spice grinder/ mixer jar

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;

      To roast-

      • ½ tsp mustard seeds
      • 1.5 tsp fenugreek seeds

      For the pickle/thokku-

      • ¼ cup gingelly oil
      • 1 tsp mustard seeds
      • 1 tsp hing
      • 1 kg tomato chopped (I used my homegrown cherry tomatoes)
      • ¼ tsp turmeric powder
      • 1 tbsp red chili powder or to taste
      • 2.5 tsp salt or to taste

      Instructions

      Roast and grind fenugreek seeds-

      • Heat a pan and roast the mustard seeds and fenugreek seeds over medium heat until the mustard seeds turn reddish-brown or for about three to four minutes—no need to add any oil while roasting.
      • Allow it to cool and grind into a coarse powder.

      Prepare the thokku/pickle-

      • Heat a heavy-bottom pan or kadai and heat ¼ cup of gingelly oil.
      • When the oil is hot, add the mustard seeds and hing. Allow the mustard seeds to splutter. Gingelly oil will become frothy as well.
      • Now add the chopped tomato, turmeric powder, red chili powder, salt, and the ground fenugreek-mustard powder.
      • Mix them all thoroughly, reduce the heat to medium-low (on a number scale, 4).
      • Cook until all the moisture is absorbed and oil oozes out on the top. It usually takes about 30 to 35 minutes. Keep mixing the thokku for every five minutes so that it doesn't stick to the pan's bottom.
      • Allow the thokku to cool and store it in a clean air-tight container. Make sure you use clean spoons for each serving.

      Notes

      If you have store-bought mustard seed powder and fenugreek powder, you can use ¼ tsp of mustard seed powder and ¾ to 1 tsp of fenugreek powder. You can skip the roasting and grinding the mustard seeds and fenugreek seeds.
      I have tried making this with Roma tomatoes and sour tomato varieties. I personally like sour tomato variety for this thokku.
      Depending upon the sourness of the tomatoes, adjust the salt and spice.
      I did not add any jaggery, but a tsp or two would add a tinge of sweetness.
      I highly recommend gingelly oil for this thokku, but if you can't source it, you can use any other oil.
      Cook well until the moisture is absorbed. That helps in the longer shelf life.

      Nutrition

      Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: This recipe was originally posted in 2014  but now updated with new pics, and recipe cards.

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      Filed Under: Pickles, Side Dishes For Idli-Dosa, Thokku Tagged With: How to prepare thakalli thokku, Rice accompaniment, thakkali oorugai, thakkali oorukai, tomato/thakkali thokku

      Reader Interactions

      Comments

      1. Tami says

        June 07, 2014 at 5:52 am

        That sounds delicious.

        Reply

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