Tomato Thokku: The Spicy, Tangy Pickled Tomato Delight
If you love the idea of a condiment that’s bursting with bold flavors, this Tomato Thokku is about to become your new obsession. Originating from South India, thokku is a kind of spicy, tangy pickle or chutney that beautifully balances the sweetness of ripe tomatoes with the earthiness of roasted spices and the smoky warmth of sesame oil. It’s a quick, easy-to-make treasure that transforms even the simplest meal into a culinary celebration.
This thokku isn’t just a side—it’s a flavor bomb that can elevate your dosai, chapati, or even a humble bowl of hot rice with yogurt. Whether you’re serving it as a snack topper with crackers and cheese or adding a spicy kick to your everyday meals, this tomato thokku is the kind of kitchen magic you’ll want on hand all the time.
Ingredients:
8 medium-sized ripe Tomatoes
2 teaspoon of rock salt
a gooseberry sized tamarind (dilute it using 2-3 tablespoon of water)4 dried chillies
For the masala powder:
2 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
( you can reduce this if you don't like the bitterness of fenugreek)
2 teaspoon of cumin seeds
(Roast this separately until you can smell the fragrance of the spices, and grind them into fine powder texture)
For tempering:
6 tablespoon of gingely oil (indian sesame oil which can be found in many Asian stores) -you can increase or reduce this but it is the oil that preserves the tomato thokku.
1/2 teaspoon of mustard seeds
4 dried chilli (I diced it)
1 1/2 tablespoon red chilli powder (you can add ore or reduce according to your need of spiciness.
1 teaspoon or a pinch of asafoetida (hing powder)
2-3 tablespoon of palm sugar (if you don;t find palm sugar, you can also use muscavado sugar)
Method:
1. roughly chop the tomatoes and add salt, tamarind water, dried and chillies. Let the tomatoes, macerate in salt for about 30 minutes. You can see considerable amount of the tomatoes juice would have come out.
2. Grind the above with the juice into a puree and keep aside.
3. Heat gingely oil in a pan and add mustard seeds and dried chilli when the oil is hot. You can see the mustard seed crackling then add the asafoetida. Followed by red chilli powder. Let this fry for few seconds.
4. Add the tomato puree. Mix and add the palm sugar.
5. Let the misture to boil for 15 to 20 minutes on a high flame. Keep mixing to avoid scorching at the bottom.
6. Once this thickens and streak of oil starts to float, adding the ground roasted masala powder.
7.Mix and off the stove. Let the thokku to cool completely.
8. Store in a jar and you can keep this in refrigerator for up to a month.
Serving Suggestions
This thokku is a flavor-packed companion for dosai, chapati, or even plain hot rice with yogurt or sambar. Feeling fancy? Try it on crackers with a sprinkle of cheese for a quick, irresistible snack. Trust me, this little jar of sunshine will make your taste buds dance every time!
Looks yummy 😋😋😋
ReplyDeleteIt is. Do try it.
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