how to make south indian dish tomato/thakkali thokku

Sometimes I purposely buy extra bunch of tomatoes for the reason that the very sight of bright reddish tomatoes kindles me to think of spicy tomato thokku!I always do have a massive obsession towards it competing with my addiction towards sweets .Whenever I make this famed tomato thokku my mind ignorantly thinks of my mom making this one very often without any reason! just to top it up on a bread,dosa or idli they are simply super delicious on anything.Oh! forgot to say that it’s just divine with a simple curd rice too!when cooking this she never closes the kadai and she simply keeps on stirring till the end to get this super delicious thokku.Not only in season where tomatoes are available in abundance but at any time I will grab it right away without any guilt to make it.Almost its like a pickle and if you are making it to keep longer more than a month you can add vinegar to it instead of tamarind.Keeping it at a cool place keeps them intact or else keep in fridge to be on the safer side.I have used Bangalore variety tomatoes that are less tangy but you can apt for any variety available at your place.Even you can adjust the spiciness according to your need and wish, but use only gingelly oil for this recipe.

how to make south indian dish tomato/thakkali thokku

INGREDIENTS:

Tomatoes – 2 cups(took less tangy one called apple tomatoes or Bangalore variety)
Fenugreek/vendayam seeds – roasted and powdered – 1-2 tsp
Mustard seeds – 1 tbsp
Salt to taste
Jaggery – a small piece(11/4 tbsp powdered)
Tamarind extract – 5-6 tbsp(as per taste)
Chilli powder – 2 tbsp
Asafoetida – 11/2 tsp
Turmeric powder – 1 tsp
Few curry leaves(optional)
Gingelly oil – 6-7 tbsp

METHOD:

KEEP INGREDIENTS TO MAKE THOKKU

GRIND TOMATOES

HEAT OIL ADD MUSTARD

ADD CURRY LEAVES AFTER MUSTARD SPLUTTER

THEN ADD TOMATOES WITH SALT

AFTER IT THICKENS ADD CHILLI,TURMERICPOWDERS

ADD FENUGREEK POWDER

AFTER RAWNESS GOES ADD JAGGERY

ADD TAMARIND EXTRACT

WHEN OIL OOZES SWITCH OFF

1.Chop tomatoes roughly and make a puree and keep ready.
2.Keep everything ready and heat up kadai with oil.
3.Add mustard to crackle.
4.Then curry leaves and then pureed tomatoes with salt.
5.Let all boil nicely keep on stirring so that it becomes semi solid like consistency.
6.Now add chilli,turmeric and hing powders to it.
7.When raw smell goes add jaggery and stir.
8.Add Tamarind extract to it check for tanginess and if required add more.
9.when jaggery dissolves and oil oozes leaving the sides switch off and store in airtight container.

how to make south indian dish tomato/thakkali thokku

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Total Time 45 minutes mins

Ingredients

  

• Tomatoes - 2 cups took less tangy one called apple tomatoes or Bangalore variety
• Fenugreek seeds /vendayam- roasted and powdered - 1-2 tsp
• Mustard seeds - 1 tbsp
• Salt to taste
• Jaggery - a small piece 11/4 tbsp powdered
• Tamarind extract - 5-6 tbsp as per taste
• Chilli powder - 2 tbsp
• Asafoetida - 11/2 tsp
• Turmeric powder - 1 tsp
• Few curry leaves optional
• Gingelly oil - 6-7 tbsp

Instructions

 

• Chop tomatoes roughly and make a puree and keep ready.
• Keep everything ready and heat up kadai with oil.
• Add mustard to crackle.
• Then curry leaves and then pureed tomatoes with salt.
• Let all boil nicely keep on stirring so that it becomes semi solid like consistency.
• Now add chilli,turmeric and hing powders to it.
• When raw smell goes add jaggery and stir.
• Add Tamarind extract to it check for tanginess and if required add more.
• when jaggery dissolves and oil oozes leaving the sides switch off and store in airtight container.
  

Notes

I love this thokku to be bit spicy so I have added little more chilli powder but if you feel its too much then add according to your spice need.
You can take small gooseberry tamarind soak squeeze and add only needed juice of it depending upon the tanginess.
If you are using tangy tomatoes then no need to add tamarind at all.
Always use gingelly oil only no other oil will give the exact flavour.
For tempering add sufficient oil so that it can be kept at-least for a week in fridge.

Check out another kind of tasty ginger thoku over here

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