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Tomato Thokku Recipe (Thakkali Thokku)


This South Indian model Tomato Thokku (or Thakkali Thokku) is tangy, spiced, umami relish made with recent tomatoes, tamarind, spices and herbs. This immediate recipe comes collectively in about 40 minutes and makes for a flavorful condiment to go together with your South Indian meals or breakfast like Idli, Dosa or Uttapam.

tomato thokku in white bowl with ragi dosa in a white plate above.

About Tomato Thokku

Tomato Thokku is quite a lot of a pickle or relish from the South Indian delicacies. In Tamil language this condiment is named “Thakkali Thokku” coming after the Tamil phrase for tomatoes which is ‘Thakkali’.

There are could methods this Tomato Pickle is made. My recipe is an easy and but straightforward that options recent tangy tomatoes, tart tamarind, savory spices and herbs. It additionally doesn’t have any onion or garlic.

Typically thokku are made in giant portions, however I often make a small batch that retains properly for a couple of week. You may simply scale the recipe and make a batch that would final for a month.

Principally Indian meals are by no means full and not using a pickle or chutney relishes. Like most relishes this tomato thokku is greatest served as a facet condiment with any South Indian meal.

I additionally serve with Khichdi or Pulao. You can even take pleasure in tomato thokku with idli, dosa and even simply plain bread or plain steamed rice.

Thakkali Thokku may be saved within the fridge for almost a couple of week. If you wish to serve for a very long time, simply add some extra oil within the recipe.

Step-by-Step Information

make Tomato Thokku

Preparation

1. Measure and prep all of the components and preserve every part prepared earlier than you start to cook dinner the recipe.

Start by rinsing 300 grams or 3 to 4 medium-sized tomatoes just a few instances in water. Then chop them roughly. You will have about 2 to 2.25 cups chopped tomatoes.

Additionally put aside the spices, herbs that might be wanted to make the thokku recipe. Rinse curry leaves and completely dry them and put aside. Break or halve the dry crimson chillies and take away their seeds.

Add the chopped tomatoes and 1 teaspoon tightly packed tamarind or ¼ teaspoon tamarind paste to a blender or mixer-grinder.

Be sure that the tamarind doesn’t have any seeds.

chopped tomatoes and tamarind in a blender.

2. Mix to a clean and superb tomato puree with none chunks. Don’t add any water whereas mixing tomatoes.

ground tomato and tamarind puree.

Sauté Spices and Tomato Puree

3. In a pan, warmth oil. Ideally use sesame oil produced from uncooked sesame seeds, additionally referred to as as gingelly oil. If out of sesame oil, add sunflower oil or any impartial tasting oil.

Hold the warmth to a low. Add ½ teaspoon mustard seeds and 1 teaspoon urad dal (husked and break up black gram).

lentils and mustard in hot oil.

4. Fry until they sizzle, crackle and the urad dal turns golden. Hold stirring typically.

lentils fried golden in oil.

5. Add 1 teaspoon finely chopped ginger (non-compulsory), 10 to 12 curry leaves and 1 dry crimson chili (ideally damaged and seeds eliminated).

Combine and fry for just a few seconds till the uncooked aroma of ginger goes away, the crimson chillies change colour and the curry leaves look crisp.

All of the frying needs to be performed on a low warmth, in order that the spices don’t get burnt.

red chillies and curry leaves in oil.

6. Add ¼ teaspoon turmeric powder, 1 teaspoon crimson chili powder and ⅛ teaspoon asafoetida (hing) or about 2 to three pinches.

ground spices in oil.

7. Combine properly on low warmth.

ground spices mixed in oil.

8. Then add the tomato-tamarind puree. Take care because the tomato puree will splutter.

tomato puree in pan.

9. Stir the combination very properly. Season with salt in response to style.

salt added to tomato puree in pan.

Make Thakkali Thokku

10. Cowl with lid and cook dinner the tomato puree on low to medium-low warmth. The thokku combination splutters so higher to cowl the pan with a lid and simmer till the combination stops spluttering.

pan with glass lid.

11. Stir at intervals and verify the tomato puree combination. If it has stopped spluttering take away the lid and proceed to cook dinner with out lid.

simmering tomato thokku in pan with a spoon inside.

12. Cook dinner on a low warmth to medium-low warmth for a complete of 15 to 18 minutes or extra (with and with out lid) till the consistency thickens and also you see oil on the highest or at sides.

The tomatoes can even get cooked by this time. Do stir at intervals.

thickened and cooked tomato thokku.

13. Add ¼ teaspoon fenugreek powder (20 to 22 fenugreek seeds crushed to superb powder in mortar pestle), 1 teaspoon jaggery or add as required (non-compulsory) and 1 tablespoon sesame oil.

Add 1 to 2 tablespoons extra oil if planning to retailer the thokku for a very long time.

jaggery and ground fenugreek in tomato thokku mixture.

14. Combine properly and proceed to cook dinner tomato thokku for two to three minutes on a low warmth.

tomato pickle cooking further in pan.

15. Let the tomato thokku cool at room temperature.

tomato thokku in pan.

Storage

As soon as cooled, retailer tomato thokku in a small clear, dry, hermetic glass jar or a lidded non-reactive bowl – metal or glass or ceramic. Hold within the fridge all the time. You’ll be able to select to sterilize the jar in the event you desire.

The Tomato Thokku produced from this recipe retains properly within the fridge for about a couple of week or extra.

You may make a big batch of the recipe. However I might counsel so as to add extra oil whenever you make a bigger batch in order that the Tomato Pickle or Tomato Thokku has an extended life. Retailer in a clear, dry, sterilized glass jar and refrigerate.

Whereas eradicating the relish, all the time use a clear dry spoon. Seal once more with the jar or bowl lid and refrigerate. Don’t preserve at room temperature.

Serving Strategies

Serve Tomato Thokku as a facet condiment relish with a South Indian important course. It additionally pairs properly idli, dosa, medu vada, uttapam. As you’ll be able to see within the pictures, I served it with Ragi Dosa.

This tangy tomato relish additionally tastes good when combined with steamed rice and eaten. If you happen to make a big batch, you should use it to make a fast model of Tomato Rice.

Merely combine cooled cooked rice with the tomato thokku and your immediate tomato rice is prepared. You’ll be able to fry some spices and herbs for tempering in the event you like when making this immediate tomato rice.

You can even take pleasure in this Tomato Thokku with Ven Pongal, Khichdi, Curd Rice, Chapati or toasted bread.

tomato thokku in white bowl with a spoon inside.

Professional Ideas

  1. Tomatoes: Any number of tangy tomatoes work properly on this Tomato Thokku recipe. Make sure that the tomatoes are recent, ripe, crimson and have a stunning tangy style to them.
  2. Aromatics: My recipe is a satvik recipe made with out onions and garlic. Be at liberty to incorporate about ⅓ cup finely chopped onions and ½ teaspoon of finely chopped garlic within the recipe in the event you like.
  3. Jaggery: The standard Indian sweetener Jaggery is used on this Tomato Thokku recipe to stability the bitter and tart style of each the tomatoes and tamarind. If you happen to shouldn’t have jaggery, use palm sugar (or palm jaggery) or coconut sugar. I might not advocate including sugar as it should give a totally completely different style. Decide to skip jaggery in the event you desire.
  4. Oil: Select so as to add extra oil in the event you plan to retailer the relish for an extended time. Oil helps in preserving it. Additionally, in the event you make a big batch, then do add extra oil. Sesame oil produced from uncooked sesame seeds also called Gingelly Oil in South India, is historically used to make thokku. If you happen to shouldn’t have it, use sunflower oil or another impartial tasting oil.

Extra Tomato Recipes To Strive!

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tomato thokku in a white bowl.

Tomato Thokku Recipe (Thakkali Thokku)

This South Indian model relish referred to as Tomato Thokku (or Thakkali Thokku in Tamil) is a tangy, spiced, umami pickle made with recent tomatoes, tamarind, spices and herbs. This fast recipe makes for a flavorful condiment to go together with your South Indian meals.

Prep Time 15 minutes

Cook dinner Time 25 minutes

Complete Time 40 minutes

Stop your display from going darkish whereas making the recipe

  • In a blender, puree the tomatoes with tamarind. Don’t add any water whereas mixing.

  • In a pan, warmth oil. Add the mustard seeds and urad dal. Fry until they crackle and the urad dal turns golden.

  • Now add chopped ginger, curry leaves and crimson chillies. Fry for few seconds until the uncooked aroma of the ginger disappears and the crimson chillies change colour.

  • All of the frying needs to be performed on a low warmth, in order that the spices don’t get burnt.

  • Add turmeric powder, asafoetida and crimson chili powder and blend very properly. 

  • Add the tomato-tamarind puree and blend very properly. 

  • Season with salt in response to style.

  • Cowl pan with a lid and simmer on low to medium-low warmth until the tomato puree stops spluttering.

  • When the puree stops spluttering, take away lid and cook dinner with out lid on low to medium-low warmth. Stir at intervals.

  • Cook dinner on low to medium-low warmth for a complete time of 15 to 18 minutes or extra (with and with out lid) until the tomato thokku combination thickens and also you see oil on the highest or on the sides. The combination can even look shiny. 

  • Lastly add the fenugreek powder, sesame oil and jaggery. Combine properly and simmer for two to three minutes on a low warmth.

  • When combination cools, retailer in a small, clear, dry, hermetic glass jar or a small lidded bowl whereas serving. At all times refrigerate the tomato thokku. If you wish to retailer it for extra days, then add 1 to 2 tablespoons extra oil.
  • Tomato Thokku retains properly within the fridge for a couple of week. Bear in mind to all the time use a dry clear spoon when eradicating it from the jar or bowl.

  • Use ripe, crimson tomatoes. This recipe works properly with each the bigger number of tomatoes which aren’t very tangy or the desi varieties that are extra tart and bitter.
  • To make the thokku extra spicy, add extra crimson chilli powder in the event you desire.
  • For a gluten-free recipe, skip including asafoetida. 
  • To make a giant batch of this tomato pickle or tomato thokku, merely scale the recipe. You might add extra oil when scaling the recipe up, in order that it’s preserved for an extended time.

Diet Information

Tomato Thokku Recipe (Thakkali Thokku)

Quantity Per Serving

Energy 210 Energy from Fats 171

% Each day Worth*

Fats 19g29%

Saturated Fats 3g19%

Polyunsaturated Fats 8g

Monounsaturated Fats 8g

Sodium 406mg18%

Potassium 321mg9%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 6g7%

Protein 2g4%

Vitamin A 1295IU26%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 39mg195%

Vitamin B6 0.2mg10%

Vitamin C 102mg124%

Vitamin E 1mg7%

Vitamin Ok 13µg12%

Calcium 33mg3%

Vitamin B9 (Folate) 412µg103%

Iron 1mg6%

Magnesium 21mg5%

Phosphorus 41mg4%

Zinc 0.3mg2%

* % Each day Values are primarily based on a 2000 calorie eating regimen.

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This Tomato Thokku recipe submit from the weblog archives first printed in June 2010 has been republished and up to date on January 2023.



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