Tomato Thokku

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: Medium

    A very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi

  • Dosai

    Difficulty: Medium

    The classic breakfast dish made with parboiled rice and dhal. It is served with Chutney and Sambar

Tomato Thokku

Recipe by S Kamala
3.0 from 1 vote
Course: PickleCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This 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. 


  • 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


  • Soak tamarind in a little hot water. Once it soaked well, extract thick juice and keep aside.
  • Add 4 to 5 cups water in a vessel and bring to boil.
  • When it starts boiling, add the tomatoes and close with lid. Cook for three minutes. Switch the stove off.
  • Grind the ginger to a fine paste.
  • In a small kadai put the fenugreek seeds and dry fry till it turn golden brown. Cool it and powder it finely.
  • Now, gently take out the tomatoes and remove the skin. Allow to cool. Put these skinned tomatoes in a mixie and make a fine paste. Keep aside.
  • In a kadai pour the oil and when it is hot, add mustard. When it crackles, add asafoetida powder.
  • Add ginger paste and fry for a while.
  • Then add the tomato paste along with red chilli powder, turmeric powder and salt. Stir well.
  • Add tamarind paste.
  • Add jaggery powder. Cook in low flame stirring now and then till it become thick and oil starts oozing out.
  • Add fenugreek powder and mix well. Remove from stove and store it in a clean jar.


  1. tempting thokku….i love it with anything…

  2. wow very tempting thokku,luks yummy…

  3. I will try immediately!

  4. chandrasekar

    mam can i down load your receipies ?

  5. iam surekha jandhyala ,,i tried tomato thoku it has come out well..thanks for the receipe.

  6. jamunaperiasami

    very easy to follow this receipie. thank you mam.

  7. Srividhya sundar

    Hello Madam. Very nice recipe. It will be very helpful if you share the recipe for kathirikai urugai(Alreay tasted the same from Aachi Masala, but very spicy). I got 2 kgs of Brinjal. Please help.

  8. Srividhya sundar

    Thank you so much. Yesterday I made brinjal kara kuzhambu of yours.It was very tasty even with curd rice. Awaiting for your urugai recipe.

  9. please give the receipe for PULI MILAKAI which is generously cooked in the south brahmins family. please

  10. Hi Kamala! What’s the unite used for the quantity of ginger please :)? 1″ = 1 cm? Thank you!

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