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Thakkali thokku recipe , Tomato thokku recipe

March 29, 2019 by Suguna Vinodh 33 Comments

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thakkali-thokku-recipe-tomato-thokku-recipe-14
Recipe for thakkali thokku – tomato thokku. Perfect recipe that stays fresh for long travels. Recipe with step by step pictures.

There are different kinds of relish used in everyday Tamil cuisine and tomato thokku is one of my favorites. It is very piquant in taste and goes very well for idli, dosa and chapati. This is a spicy and delicious thokku and can be stored for up to a month.

Here is how to do thakkali thokku.
We will need really ripe tomatoes for this recipe. Country tomatoes (naatu thakkali) is preferred as its more sour than regular tomatoes and tastes really well for this recipe. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. I have used rock salt today.
thakkali-thokku-recipe-tomato-thokku-recipe-2

After 30 minutes, considerable amount of liquid would have come out of the tomatoes.
thakkali-thokku-recipe-tomato-thokku-recipe-3

Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.
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Now we will make a masala powder for the thakkali thokku.
Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Do not add a lot of fenugreek seeds as it might make the thokku bitter.
thakkali-thokku-recipe-tomato-thokku-recipe-5

Grind the roasted spices to a smooth powder. Set aside.

Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida. Sesame oil is traditionally used for making thokkus.
thakkali-thokku-recipe-tomato-thokku-recipe-6

Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds. Do not fry for long as the powder may burn.
thakkali-thokku-recipe-tomato-thokku-recipe-8

Add in the ground paste.
thakkali-thokku-recipe-tomato-thokku-recipe-9

Add in the jaggery.
thakkali-thokku-recipe-tomato-thokku-recipe-1-23

Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.
thakkali-thokku-recipe-tomato-thokku-recipe-10

Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.

After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.
thakkali-thokku-recipe-tomato-thokku-recipe-12

The thokku is ready.
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Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.
thakkali-thokku-recipe-tomato-thokku-recipe-14

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Thakkali thokku recipe , Tomato thokku recipe


★★★★★

4.9 from 8 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 55 mins
  • Yield: 2 cups 1x
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Description

Recipe for thakkali thokku – tomato thokku. Perfect recipe that stays fresh for long travels. Recipe with step by step pictures.


Ingredients

Scale

For macerating tomatoes

  • 8–10 country tomatoes
  • 2 teaspoon rock salt
  • a gooseberry size tamarind
  • 4 dried red chillies

For the masala powder

  • 2 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 teaspoon cumin seeds

For tempering

  • 1/4 cup Indian gingely oil – Indian sesame oil
  • 1/2 teaspoon mustard seeds
  • 4 dried gundu chillies
  • 1.5 tablespoon red chilli powder (adjust according to your spice levels)
  • 1 teaspoon asafoetida – hing
  • 2–3 tablespoon jaggery

Instructions

  1. Cut the tomatoes roughly and add in the salt, tamarind and the dry red chillies. Let the tomatoes macerate in salt for 30 minutes. After 30 minutes, considerable amount of liquid would have come out of the tomatoes.
  2. Grind the tomatoes, tamarind, the chillies that’s soaking, along with the rendered juices to a paste. Set aside.
  3. Dry roast mustard seeds, fenugreek seeds and cumin seeds. Dry roast the ingredients separately. Dry roast till each ingredient is slightly brown and fragrant. Remove from heat and set aside to cool. Grind the roasted spices to a smooth powder. Set aside.
  4. Heat gingely oil (Indian sesame oil) in a pan and add in the mustard seeds and dried red chillies when the oil is hot. Let the mustard seeds crackle. Add in the asafoetida.
  5. Add in the red chilli powder to the hot oil. Let the powder fry briefly for a few seconds.
  6. Add in the ground paste.
  7. Add in the jaggery.
  8. Let the mixture boil for 15-20 minutes on a high flame. Keep sauteing the mixture to avoid scorching at the bottom.
  9. Once streaks of oil starts to float on top and the tomato mixture is slightly thick and has reduced considerably, add in the roasted ground powder.
  10. After adding the powder, saute for a couple of minutes. The thokku will thicken up after adding the powder.
  11. The thokku is ready. Let the thokku cool completely. Bottle the thokku in a clean, dry glass / ceramic jar and store in the refrigerator for up to a month. use a dry spoon every time you need to scoop out the thokku.
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Pallavi Potdar says

    October 5, 2021 at 4:11 am

    Amazing…tried it today !!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2021 at 12:52 am

      Thank you!

      Reply
  2. Vasu says

    May 21, 2021 at 7:31 pm

    I’m in the process of making this thokku and found that the bubbles are too much to handle😞 it kept bubbling so much that i was afraid to store. Was it because of something i did wrong? I didn’t add extra water.

    Reply
    • Vasu says

      May 21, 2021 at 7:32 pm

      I meant afraid to stir

      Reply
    • Suguna Vinodh says

      May 24, 2021 at 8:58 pm

      Just reduce the flame and you should be ok.

      Reply
  3. Mini says

    May 4, 2021 at 12:34 am

    Hi Kanamma,
    Can i use roma tomatoes for this recipe?

    Thanks

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:44 pm

      you can but the thokku wont be sour. You can add a little tamarind pulp to adjust the sourness if need be.

      Reply
  4. UMA SUBRAMANIAN says

    February 3, 2021 at 3:12 pm

    Today I made Tomato thokku according to your preparation. It came out sooo tasty. My family members liked it so much. Thank you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 7, 2021 at 11:19 pm

      Thank you so much.

      Reply
  5. Sneha says

    September 16, 2020 at 1:43 am

    I am staying in South India but am not a South Indian..it’s been quite a long we are staying here and now have found of some of its food ..tomato thokku is one of them …everyone’s favourite..by looking at your recepie thought to just give it a try..first time I have cooked it today and yes it’s turned ourt super duper..beyond my expectations…thank you so much for the wonderful and we’ll explained recepie..👍🏼!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 17, 2020 at 2:31 pm

      Thank you!

      Reply
  6. Sangeetha Janakiraman says

    July 16, 2020 at 5:44 am

    I enjoy your recipes. Thank you. An avid cook and a foodie myself, I think what you do is very inspiring. I must definitely appreciate all the hard work, effort and time you take to do this. Keep inspiring .

    Reply
    • Suguna Vinodh says

      July 16, 2020 at 4:16 pm

      Thank you so much Sangeetha.

      Reply
      • Vishnupriya Madhavan says

        June 22, 2021 at 7:56 pm

        Everybody in my family including my lil kids love this tomato thokku… Thanku sooo much for your yummy recipes…

        Reply
        • Suguna Vinodh says

          June 22, 2021 at 11:28 pm

          Thank you!

          Reply
  7. Mohan says

    April 29, 2020 at 2:34 pm

    Nice recipe

    Reply
  8. alpana gupta says

    April 12, 2020 at 11:05 pm

    Seems great. Shall try. But would like to know that how long can I store it without a refrigerator. Please reply as I am planning to make it tomorrow.

    Reply
    • Suguna Vinodh says

      April 13, 2020 at 3:12 pm

      You need to store this in the refrigerator else it will spoil.

      Reply
  9. VJ says

    April 8, 2020 at 3:38 am

    Hi,

    I am allergic to tamarind. What can i replace it with?

    Reply
    • Suguna Vinodh says

      April 8, 2020 at 10:16 pm

      vinegar will work

      Reply
  10. Dd says

    December 6, 2019 at 4:21 pm

    Easy and simple recipe.. tastes yummy too..

    ★★★★

    Reply
  11. Rama Karthikeyan says

    September 24, 2019 at 12:59 pm

    This is a hit in our home Suguna. I keep replenishing whenever it gets over 😀😀

    ★★★★★

    Reply
  12. Bhavna says

    September 21, 2019 at 8:39 am

    Please let me know the quantity of tomatoes in grams and any specific variety of tomatoes to be used in this recipe to give authentic flavor. And what kind of 4 dried red chilies you have used to macerating tomatoes.I have never made Thakkali Thokku. Waiting for your response.Thanks a lot

    Reply
    • Suguna Vinodh says

      September 25, 2019 at 2:37 am

      Those are gundu chillies.
      Tomatoes about 750 grams. I have used naatu thakkali aka country tomatoes.

      Reply
  13. Mahalakshmi says

    September 9, 2019 at 4:35 pm

    I tried it today.its really like vatha kolambu.my mom praised me

    ★★★★★

    Reply
  14. Anita Ram says

    August 31, 2019 at 8:25 am

    Excellent recipe. I used a mix of tomatoes- from my local farmers market and kumatos. Tastes yummy….Thanks a lot….I was finally satisfied with my thokku!

    ★★★★★

    Reply
  15. Velancia says

    May 5, 2019 at 2:08 pm

    Thank you kannamma for the easy recipe.Made it first time, and turned out real well.I earlier thought making podia and pachadis is rocket science.

    Reply
  16. R Vidhyapriya says

    April 8, 2019 at 5:02 pm

    Tried the thokku, Really it was Awesome, Step by step instructions was very helpful

    Can you post Onion Thokku receipe

    ★★★★★

    Reply
  17. R Vidhyapriya says

    April 8, 2019 at 4:58 pm

    Tried the thokku, Followed your step by step instructions, The Tomato Thokku Was Awesome, really everyone enjoyed a lot, Thank you for sharing

    Can you post the Onion Thokku receipe

    Reply
    • Suguna Vinodh says

      April 8, 2019 at 9:41 pm

      https://www.kannammacooks.com/onion-thokku-vengaya-thokku-recipe/

      Reply
  18. Raji Ravi says

    April 4, 2019 at 8:33 pm

    Perfect thokku!!! I tried this for the first time and it turned out pretty good.

    Reply
    • Nafs says

      September 17, 2020 at 7:23 am

      Hello, This recipe looks so good so I have tried it and followed to a t. My thokku doesn’t have so much oil floating on the top as your pic. Shall I top with more oil? Does it need more oil to let it preserve well? Please advise

      Reply
      • Suguna Vinodh says

        September 17, 2020 at 2:29 pm

        Hi Nafs, if you want to store for a long time, top it with heated and cooled sesame oil. Better to store in the refrigerator.

        Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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