Tomato Thokku with Garlic - Traditional Tangy & Flavourful - Homemade Tomato Thokku for Idli, Dosa & More

Tomato Thokku is a flavorful South Indian condiment made with ripe tomatoes, spices, and a touch of jaggery. It’s tangy, spicy, and mildly sweet—perfect to pair with idli, dosa, chapati, or even curd rice. This thokku is not only easy to prepare but also stays fresh for days when stored properly. In this post, I’m sharing all my tips and tricks to make the perfect tomato thokku just like we do at home. Once you try it, it’s sure to become a regular in your kitchen!

Our First Star : Tomato

Use fresh, red, ripe tomatoes for this thokku. Wash the tomatoes thoroughly and gently wipe them with a clean white cloth, making sure there are no water droplets on the surface. Make a circular cut around the top and remove the stem. There's no need to chop or cut the tomatoes for this recipe. Take your time with the cleaning and drying process—this is one of the most important steps in achieving the perfect thokku.

Tamarind : The Natural Preservative

Our next key ingredient is tamarind. Clean it thoroughly by removing any seeds and small dust particles. Sauté the tamarind well in oil until it turns stiff—this step enhances the flavor and helps it blend smoothly. In this recipe, we will grind the tamarind along with salt. Make sure to use the exact quantity mentioned below—do not increase or decrease it.

Tamarind not only adds the signature tangy flavor to the thokku but also acts as a natural preservative. Its acidity helps the thokku stay fresh for a longer time when stored properly.

Gingely Oil : The Soul of Thokku

For any thokku or pickle, always use gingely oil (also known as sesame oil). Please do not substitute it with any other oil, as gingely oil gives the signature aroma and lingering taste that enhances the overall flavor of the thokku. Also, avoid reducing the quantity of oil—it not only enriches the taste but also helps preserve the thokku for a longer time.

Gingely oil has natural antibacterial and antifungal properties, making it ideal for long-storing pickles and thokkus. It also aids digestion and adds a subtle nuttiness that ties the dish together beautifully.

Our Next Superstar: Jaggery

In any thokku recipe, jaggery plays a crucial role in balancing the flavors. Its mild sweetness rounds off the tanginess of the tomatoes and the sharpness of the spices, creating a well-balanced taste you can truly feel with every bite.

Never replace jaggery with white sugar—it will completely alter the taste and take away the traditional touch.

Jaggery is a natural sweetener rich in iron, antioxidants, and minerals. It not only enhances the flavor but also adds depth and richness, making your thokku taste truly authentic and satisfying.

Similar recipes

Tomato Thokku Recipe Details

Here is the video link for Tomato Thokku

Ingredients

750 grams red ripe tomatoes
25 grams tamarind
15 garlic cloves, crushed
2.5 tbsp red chilli powder
1 tbsp Kashmiri red chilli powder
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp mustard seeds (for roasting)
1/2 tsp asafoetida powder
2 tbsp jaggery
Salt to taste
1/2 cup + 2 tbsp gingely oil

Cooking Directions

1. Wash the tomatoes thoroughly in running water. Drain the water completely and wipe each tomato with a clean white towel. Make sure your hands are dry after wiping. Now, make a circular cut at the top and gently remove the tough stem. This step is important, as the stem takes a long time to cook.

2. Heat 2 tbsp of oil in a heavy-bottomed kadai. Add the tomatoes and sauté for a few minutes on low heat. Stir frequently so they cook evenly. When the skin wrinkles and the tomatoes turn soft, transfer them to an oil strainer to remove the excess oil.

3. In the same kadai, add the tamarind pieces and sauté well for a few minutes until they turn stiff. Turn off the heat and transfer the tamarind to the same strainer.

4. Heat a dry kadai and add fenugreek seeds. Dry roast for a few seconds, then add mustard seeds. Once the mustard seeds pop, turn off the heat. Let them cool completely and grind them into a fine powder in a dry mixer jar.

5. In a wide mixer jar, add salt and the roasted tamarind. Grind it first, then add the tomatoes and grind into a smooth paste. This is the base for your tomato thokku.

6. Heat 1/4 cup gingely oil in a heavy-bottomed kadai. Add mustard seeds and allow them to crackle. Then add the crushed garlic and sauté on low heat for a few minutes. Do not brown the garlic.

7. Add the ground tomato-tamarind mixture. Mix well. Then add red chilli powder and Kashmiri chilli powder.

8. The thokku will splatter as it cooks. Stir frequently to prevent burning. When the mixture begins to thicken, add the roasted mustard-fenugreek powder, asafoetida powder, and jaggery. Taste and adjust the seasoning if needed.

9. Continue stirring until oil separates and floats on the surface and sides of the thokku. Turn off the heat and allow it to rest in the kadai for another 2 hours. Once completely cooled, transfer to a clean, dry glass jar or ceramic container.

Storage Tips

Always use a clean, dry spoon to scoop out the thokku.
Store in an airtight glass or ceramic container—avoid plastic or steel.
Keep refrigerated if storing for more than 3–4 days. If handled properly, the thokku stays fresh for up to 2–3 months.

Comments

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

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

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

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. Pulikuz...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

Puli Curry Kuzhambu - Nagercoil Puli Curry - Kuzhambu Recipes - Nanjil Recipes

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes. The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her. Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal. These are the main ingredients needed for this Puli curry. Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...

VIRUNDHOMBAL

Search This Blog