Thakkali Thokku is a Spicy Indian condiment. It is also called Tomato pickle. Like pickle tomato thokku can be stored in the refrigerator for some days. It is served with curd rice, chapati, idly, dosa and even mixed with boiled white rice.
The main ingredient of Thakkali thokku is a tomato. My mom usually prepares thakkali thokku every summer because tomatoes are cheap and, abundant during the summer season. Whenever mom makes thakkali thokku I don’t touch any other sides until thokku is over. I like to eat thakkali thokku in all my meals, no matter what I eat, even with white bread.
Tomato is a versatile vegetable we can make so many delicious recipes with Tomatoes. Please check the other tomato recipes Tomato biryani, Tomato rice.
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Ingredients :
1 kg – Tomatoes (Roma or country, fully ripen) – chopped
1.5 tsp of salt(Adjust to taste)
10 grams of tamarind(small lemon size)
1/2 tsp of turmeric
10 – garlic cloves-optional
20 – curry leaves
3 – short dry red chili
Spice Powder:
4 – long dry red chili
1 tsp of fenugreek seeds
2 tsp of mustard seeds
Procedure:
Step 1: Tomato Paste
- In a pressure cooker, add the chopped tomatoes and required salt and turmeric powder. Mix the tomatoes for 2 minutes and add in the tamarind. Pressure the tomato and tamarind for a whistle.
- Make sure the pressure is completely reduced then, open the pressure cooker. Let the tomatoes cool.
- Once the tomatoes are cooled, grind until well combined.
Step 2: Spice Powder
- Together Dry roast the long dry red chili and fenugreek until the fenugreek seeds are reddish-brown and transfer to a plate.
- Dry roast the mustard seeds over low heat until dark and add to the plate. Let the spices cool and grind to a fine powder.
Step 2: Tomato Thokku
- In a frying pan heat the oil and fry the garlic, short dry red chili, and curry leaves for a minute. Add in the tomato paste, mix well. Adjust the seasoning and cover the with a lid, let the tomato simmer until thickened.
- Once in a while, open the pan and, give a quick mix.
- When the tomato paste has thickened and oil floats on the top, add in the spice powder and mix well. After the spice powder is added, simmer the tomato pickle/Thakkali thokku for just five minutes.
- Finally, add the jaggery, mix well, and turn off the stove.
- Let the Thakkali thokku cool completely and then store the thokku in a glass jar. For the longest shelf life refrigerate the Thakkali thokku.
Serve the Thakkali thokku with curd rice, chapati, dosa, idli even mix with boiled white rice.
