Tomato Thokku

Name: Tomato Thokku
Cuisine: Indian
Ingredients: 6 Tomatoes (Finely Chopped); 1 tbsp Tamarind Paste; 1/4 tsp Turmeric Powder; 2 tsp Kashmiri Red Chilli Powder; as required Salt to Taste; 5 tbsp Idhayam Gingelly Oil; 3/4 tsp Mustard Seeds; 1/2 tsp Whole Urad Dal; 4 cloves Garlic (Chopped); pinch Asafoetida; 1 sprig Curry Leaves; 1/2 tsp Fenugreek Powder (Roasted and Ground)

Rosalyn John @rosalyn_kitchen227

#SIS
#SouthIndianSpecialRecipes
#TomatoThokku

South Indian Style Tomato Thokku (Tomato Pickle)/Andhra Style Tomato Thokku Recipe. This is an instant pickle and can be made with any variety of tomatoes (except for salad tomatoes). Gingelly Oil/Sesame Oil is the best for this pickle but you can even use vegetable oil or sunflower oil. This tomato thokku can be served immediately once it is cooled down.
Tomato Thokku is a spicy and tangy tomato-based pickle or chutney recipe which can be used as a side dish for steamed rice, idli dosa and even for roti and paratha. It can be stored in the refrigerator for two weeks and without refrigeration for 3-4 days. An easy Tomato Thokku recipe that does not require any grinding/blending.

#SIS
#SouthIndianSpecialRecipes
#TomatoThokku

Rosalyn John @rosalyn_kitchen227

#SIS
#SouthIndianSpecialRecipes
#TomatoThokku

Saved

Ingredients

6Tomatoes (Finely Chopped)
1 tbspTamarind Paste
1/4 tspTurmeric Powder
2 tspKashmiri Red Chilli Powder
as requiredSalt to Taste
5 tbspIdhayam Gingelly Oil
3/4 tspMustard Seeds
1/2 tspWhole Urad Dal
4 clovesGarlic (Chopped)
pinchAsafoetida
1 sprigCurry Leaves
1/2 tspFenugreek Powder (Roasted and Ground)

Saved

Steps

1

Wash the tomatoes and wipe them thoroughly using a kitchen towel. Chop them finely. Keep all the remaining ingredients ready.
2
3

Add the finely chopped tomatoes to a non-stick pan alongwith tamarind paste, turmeric powder, kashmiri red chilli powder and salt. Give it a gentle mix.
4

Cover and let the tomatoes cook until they soften completely. Cook on low flame for 15-20 minutes stirring occasionally. Cook until water is absorbed/evaporated.
5

In a tadka pan, heat gingelly oil. Add mustard seeds and allow it to crackle. Add whole urad dal and fry for a minute. Add the chopped garlic and fry until light brown. Lastly add asafoetida and curry leaves. Off the flame and transfer this tempering into the tomato pickle and mix it carefully.
6

Add fenugreek powder and sauté for a minute. Switch off the flame. Allow the pickle to cool down completely. Transfer the pickle into a clean and dry airtight container. This tomato thokku can be served immediately once it is cooled down.
7

Tangy and Spicy Tomato Thokku is ready to serve. Serve it as a side dish with chapati, idli, dosa etc. or serve this freshly made spicy tomato pickle with hot steamed rice and a spoonful of homemade ghee.