Tomato thokku is a popular South Indian condiment made with tomatoes, spices, and tamarind. It is typically served as a side dish with rice, idli, dosa, or chapati. The tomatoes are cooked down until they are soft and mushy, and then seasoned with mustard seeds, curry leaves, and other spices. The tamarind adds a tangy flavor to the thokku, while the spices give it a savory kick. It is a delicious and versatile condiment that can be enjoyed in many different ways. Thokku can remain fresh for a couple of days without refrigeration and up to one week if kept refrigerated.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Tomato Thokku
10
servings5
minutes20
minutesThis tomato thokku goes well with Curd Rice. It can also be served with Idli, Dosa and Chapathi. This thokku stays good for weeks without refrigeration.
Ingredients
Tomato (medium size) – 4
Tamarind – A gooseberry size
Red Chilli Powder – 1 and ½ teaspoon
Turmeric Powder – ½ teaspoon
Fenugreek – 1 teaspoon
Fresh ginger – 1” long
Gingelly oil – 5 tablespoon
Mustard – 1 teaspoon
Asafoetida Powder – ¼ teaspoon
Jaggery powdered – 1 teaspoon (Optional)
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in a little hot water. Once well-soaked, extract thick juice and set aside.
- Add 4 to 5 cups of water in a vessel and bring to a boil.
- When the water starts boiling, add the tomatoes and cover with a lid. Cook for three minutes, then switch off the stove.
- Grind the ginger to a fine paste.
- In a small kadai, dry fry the fenugreek seeds until they turn golden brown. Allow them to cool, then powder finely.
- Gently remove the tomatoes from the water and peel off the skins. Allow them to cool, then blend the skinned tomatoes into a fine paste using a mixie. Set aside.
- In a kadai, heat the oil. When hot, add mustard seeds. Once they crackle, add asafoetida powder.
- Add the ginger paste and fry for a while.
- Add the tomato paste along with red chili powder, turmeric powder, and salt. Stir well.
- Add the tamarind paste and jaggery powder. Cook on low flame, stirring occasionally until the mixture thickens and oil starts to ooze out.
- Add the fenugreek powder and mix well. Remove from heat and store in a clean jar.