Tomato Thokku Recipe, How to make Tomato Thokku Recipe

Tomato Thokku Recipe – I remember having readymade Mango Thokku a couple of times before. Never had Tomato Thokku. So decided to make it.

Tomato Thokku is a simple recipe and I finished making it pretty soon. I checked for the recipe on some sites on the internet and then followed my own intuition and feeling to make the recipe.

The Tomato Thokku tasted great with chana dal khichdi, that I had made. You could have Tomato Thokku with idli, dosa or even just plain bread or plain boiled rice.

Generally thokkus are made in large quantities, but I have made this tomato thokku recipe to go for some 3-4 days. Increase the ratio of ingredients proportionately, if you want to last it for weeks or months. Tomato Thokku can be stored in the refrigerator for nearly 2-3 weeks time.

If you are looking for more south indian recipes then do check masala dosa, poha idli. rava dosa, quick vegetable sambar, rasam, medu vada, tomato sambar and uttapam recipe.

Tomato Thokku recipe details are below:

Tomato Thokku Recipe

prep time

15 mins

cook time

25 mins

total time

40 mins

Tomato Thokku Recipe – A South Indian Tomato Pickle

author: Dassana

recipe type: Side

cuisine: South Indian

serves: 2-3

ingredients (measuring cup used, 1 cup = 250 ml)

3 ripe red tomatoes
1 tsp tamarind – seeds removed ( you could use tamarind paste)
½ inch chopped ginger/adrak
1 tsp urad dal
½ tsp mustard seeds/rai
½ tsp cumin seeds/jeera
1 red chili
10-12 curry leaves chopped or whole
½ tsp turmeric powder/haldi
¼ tsp chili powder ( I used less amount, use more if you want the thokku to be spicy)
a pinch of asafoetida/hing
2 tbsp oil
salt

how to make the recipe:

In a blender, puree the tomatoes with tamarind.
In a pan, heat oil. Add the mustard seeds, cumin seeds and urad dal. Fry till they sizzle and pop.
Now add chopped ginger and fry till the raw smell of the ginger disappears.
Add the curry leaves and red chili. Fry for a few seconds.
Add turmeric powder, hing and red chili powder. Fry for 1-2 second.
All the frying should be done on a low flame, so that the spices do not get burnt.
Mix in the tomato-tamarind paste.
Stir the mixture well. Season with salt.
Simmer on a low flame for 5 minutes.
Once cooled, store tomato thokku in a clean, dry, airtight jar.
The tomato thokku can be kept in the refrigerator and stored for 4-5 days.

nutrition Information

serving size: 2-3