Skip to main content

Tomato Thokku - Thakkali thokku


Tomato thokku - easy homemade thokku prepared with tomatoes, chilly powder, tamarind and fenugreek powder. An interestingly unique side dish for any breads and rice. You can also use this thokku as a base to prepare tomato rice, tomato poha upma or tomato idiyappam.


Tomato Thokku - Thokku recipes -  Tomato thokku - easy homemade thokku prepared with tomatoes, chilly powder, tamarind and fenugreek powder. An interestingly unique side dish for any breads and rice. You can also use this thokku as a base to prepare tomato rice, tomato poha upma or tomato idiyappam. Tomatoes are evergreen vegetable, so you can prepare this whenever you want it. Like the mango thokku, this tomato thokku is also prepared by the same method, but we have to use tamarind extract for this thokku to increase the shelf life. For best tomato thokku, the tomatoes are sauted in the oil on medium heat for 20 to 30 minutes


Tomatoes are evergreen vegetable, so you can prepare this whenever you want it. Like the mango thokku, this tomato thokku is also prepared by the same method, but we have to use tamarind extract for this thokku to increase the shelf life. For best tomato thokku, the tomatoes are sauted in the oil on medium heat for 20 to 30 minutes. I always prefer to cook many of my dishes on low to medium heat for perfect results. The next important point is to use heavy bottomed hindalium kadai as it retains the heat uniformly. As i told  in my garlic thokku recipe, do not use iron or non stick kadai for thokku or any tamarind based dishes. It is important to stir the thokku in between to avoid burns, especially after adding the chilly powder. I prefer the thokku to be more flavourful, so I have added a good amount of chilly powder, fenugreek powder and asafoetida powder. You can also reduce the quantities according to your taste buds. Now let's see how to make this yummy tomato thokku with step by step instructions.



Checkout my other thokku recipes

Tomato Thokku - How to prepare Tomato thokku


Print Friendly and PDF
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 400 g
Castegory : pickle
Author : Muthulakshmi Madhavakrishnan

Ingredients

    1 kg red ripe tomatoes
    small lemon sized tamarind
    2 tbsp red chilly powder
    2  tsp turmeric powder
    2 tsp asafoetida powder
    1.5 tsp fenugreek
    1 tbsp powdered jaggery
    1/2 tsp mustard seeds
    1/2 tsp urid dal
    few curry leaves
    1/2 cup  gingely oil

Cooking Directions

  1. Cut the tomatoes into small pieces. Soak the tamarind in hot water for 10 minutes. Dry roast the fenugreek and powder it.
  2. Take a heavy bottomed kadai and heat the oil . Now add the mustard seeds and urid dal. When it splutters add the curry leaves.
  3. Then add the chopped tomatoes.Saute them for 5 to 7 mins. The juices will be separated from the tomatoes.
  4. Mix them nicely and cook on low flame. After 2 mins, add the chilly powder, turmeric powder and allow the tomatoes to cook completely. Add the required salt and tamarind extract.
  5. Cook them until all the water gets evaporated. Finally, add the jaggery powder, asafoetdia powder and fenugreek powder. Let them cook it for a couple of minutes and transfer it in a glass bowl or glass bottle. Serve it with chapathi, curd rice and dosas.

Tomato Thokku with step by step photos

Wash the tomatoes well and cut into small pieces. Soak the tamarind in hot water for10 minutes. Dry roast the fenugreek and powder it.

Take a heavy bottomed kadai and heat the oil . Now add the mustard seeds and urid dal. When it splutters add the curry leaves. Then add the chopped tomatoes.

Saute them for 5 to 7 mins. The juices will be separated from the tomatoes.

Mix them nicely and cook on low flame. After 2 mins, add the chilly powder and  turmeric powder.

Add the required salt and mix them well.


Extract the tamarind pulp with 1/4 cup of water. Add the tamarind extract to the thokku  and stir it well.
Cook them until all the water gets evaporated.Stir in between and cook on medium heat. Now add the asafoetida powder.


Next, add the powdered jaggery. If you do not prefer a mild sweetness in your thokku you can leave it. 

When oil starts to leave the sides, add the fenugreek powder and let them cook for a couple of minutes and turn off the heat.

Transfer it in a glass bowl or glass bottle. Serve it with chapathi, curd rice and dosas. After 1 or 2 days choose refrigeration to increase the shelf life.


Comments

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

About me

Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.