More Tomato recipes like Tomato chuthey, Raw tomato kottu, Tomato garlic chutney,tamatar chaman. Tamatar is the hindi name of Tomato and thakkali in tamil. I refered the Tomato thokku recipe here and also fusion of my moms recipe.
Tomato thokku for chapathi is a wonder combo and every one loves this simple thokku. You can store this thokku for a month also in refrigerator. It also called as Thakkali oorugai or tomato pickle since it is very good accomplishment for all kinds of variety rices. this Tomato thokku is spicy thokku just like the chetinad style tomato thokku. I have added 2:1 of chilly powder and sambar powder to make tomato thokku. Because the sambar powder gives extradinary taste to it. Also i have added tamarind extract and a tsp of sugar(you can skip sugar) or you can add jaggery.
roasted methi seeds powder in this recipe is the high light,you can check how to roast the methi seeds for making the pickle. Really we need patient while making the methi seed powder because there are chances to burn sometimes if we fry that in high flame. The flame should be low and also once the colour changes to golden brown need to take out from the flame.
tomato thokku is the good Travel food side dish recipe,won’t get spoil soon.More pickle recipes like,
2.Uppu Narthaangai Oourgai (pickle)
Step by step pictures on Tomato Thokku Recipe,
Dry roast the methi seeds carefully, keep in low flame and roast it. It should not turn black color or dark brown.Once it turns golden brown remove it and let it cool for sometime. Then powder it.
Once the tomatoes becomes soft add in the salt,chilly powder and turmeric powder. Add thick extract of tamarind and stir the mixture occasionally so that the thokku doesn’t get stuck to the bottom of the pan and also to make sure it is not burnt. Cook the thokku till the oil starts oozing out from the mixture and there is absolutely no juice. Usually it takes about 30 minutes for the complete tomato water to evaporate.
- 5 tomatoes (ripen)
- 2 tbsp oil
- A pinch hing
- 1 tsp methi seeds or powder
- 1 tsp mustard seeds
- 1 sprig curry leaves
- ⅓ tsp turmeric powder
- 1 tbps chilly powder
- 1 tsp sugar or jaggery
- ⅓ cup tamarind extract
- salt as needed
- Dry roast the mustard seeds carefully, keep in low flame and roast it. It should not turn black or dark brown.Once it turns golden brown remove it and let it cool for sometime. Then powder it.
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and dry roasted fenugreek powder.
- Now add the chopped tomatoes(you can grind the tomatoes and then add) and fry it. Cover and cook for a while so that the tomatoes turns mushy.
- Once the tomatoes becomes soft add in the salt,chilly powder and turmeric powder. Add thick extract of tamarind and stir the mixture occasionally so that the thokku doesn't get stuck to the bottom of the pan and also to make sure it is not burnt.
- Cook the thokku till the oil starts oozing out from the mixture and there is absolutely no juice. Usually it takes about 30 minutes for the complete tomato water to evaporate.
- Finally add grated Sugar or jaggery and let the thokku cook for another couple of more minutes and remove from flame. tomato thokku is ready to serve,let it cool down for sometime.Change it to a air-tight container and store it in refrigerator . Tomato Thokku goes well with Dosa, Chapati, Curd Rice and also even with hot steaming rice.
Have a nice Day!!!
First line says mustard seeds to be dry roasted instead of methi seeds.. Do check the typo..
Thanks corrected…
Indian’s compulsory will have pickles at their house. Thanks for sharing this Indian recipe tomato pickle making process.