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.
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.
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.