Tomato Thokku - Saravana Bhavan Tomato Thokku Recipe - Side Dish for Idli, Dosa and Ven Pongal

This Saravan bhavan tomato thokku recipe which is actually a different tomato chutney and easy to make. This thokku tastes good with idli, dosa, chapathi and curd rice.

The method and preparation of this tomato thokku doesn't require much time. To make this tomato thokku we have to cook the tomatoes along with tamarind and ginger. Then the cooked tomato mixture is flavoured with chilli powder and a pinch of sambar powder. Make sure to use fresh red ripe tomatoes which makes the best thokku.

Few tips for a tasty thokku

Use less ginger or omit it completely.
Do not cook the thokku in an iron kadai.
Do not add water while grinding the tomato mixture.
If you like a smooth thokku grind them to a smooth paste or if you like small bits of tomatoes here and there in the thokku grind it coarsely.
You can also increase the garlic cloves for an extra kick of flavour.
A perfect thokku does not have a runny consistency or a dry thick chutney consistency. While cooking the thokku, I recommend to turn off the heat when it is slightly thick. After cooling you will get a semi dry thokku.
Cool the thokku completely and then store it in a glass jar or in a ceramic bowl. This thokku stays good at room temperature for 2 days. Usually tomato thokku develops a good flavour after 2 to 3 hours.

Now let's see how to prepare this tomato thokku.

Here is the video link for Tomato Thokku

Check out my other side dishes for idli and dosa

Tomato Thokku Recipe Details

Prep time : 10 minutes

Cook time : 20 minutes

Yields : 400 grams

Category: side dish

Author : Muthulakshmi Madhavakrishnan

Ingredients

500 grams red ripe tomatoes
1/2 tsp ginger
1 tsp tamarind
4 garlic cloves
1/2 tsp mustard and urid dal
1/2 tsp asafoetida powder
2 red chilly
few curry leaves
1/4 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp sambar powder
salt to taste
5 tbsp oil

Cooking Directions

Wash and cut the tomatoes roughly. Now we will prepare the tomato paste for the thokku. Heat 2 tbsp oil in a kadai and add ginger. Saute for a few seconds and add the tomatoes. Add tamarind and mix well.
Cover and cook the tomatoes on medium heat. After 4 minutes, you can notice some liquid have come out of the tomatoes.
When the tomatoes turn soft, turn off the heat and allow it to cool down.
Transfer it to a mixer jar and grind it along with the juice. Keep aside.
Heat gingely oil in a kadai and add in the mustard seeds, urid dal, red chillies and asafoetida powder. Allow them to crackle well and add the garlic cloves.
Add in the ground tomato mixture. Add a few curry leaves.
Next add required salt, turmeric powder and red chilly powder. Mix well.
Add 1/4 cup water and sambar powder. Let the thokku boil for 5 minutes on medium heat.
Once the oil starts to separate on the sides and the tomato mixture is slightly thick turn off the heat. The thokku will thicken up after cooling. Tomato thokku is ready. Let the thokku cool completely and then transfer it to a glass bowl or ceramic jar.

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