Thakkali Thokku, also known as Tomato Thokku, is a delicious South Indian-style tomato pickle made with ripe tomatoes, spices and sesame oil. This easy tomato thokku has a wonderful combination of tangy, spicy and slightly sweet flavours, making it a versatile accompaniment for everyday meals.
Made with simple pantry ingredients, Thakkali Thokku is easy to prepare and can be enjoyed with rice, idli, dosa, chapati or curd rice. The tomatoes are cooked down with spices until they become thick and concentrated, resulting in a flavourful thokku with a soft, spreadable texture.
What is Thakkali Thokku?
Thakkali means tomato in Tamil, while thokku refers to a thick, spicy and flavourful preparation made by cooking the ingredients until most of the moisture evaporates.
Thakkali Thokku is one of those traditional South Indian recipes that is particularly useful to have in the refrigerator. The tanginess of ripe tomatoes, heat from red chillies and the aroma of sesame oil come together beautifully in this simple homemade tomato thokku.
Why You’ll Love This
- Easy to make with everyday ingredients
- Spicy, tangy and flavourful
- Excellent way to use ripe tomatoes
- Delicious with rice, idli and dosa
- Makes a great side dish for curd rice
- Can be used as a spread for chapati or bread
- Perfect for lunch boxes and quick meals
- A versatile South Indian accompaniment
Ingredients for Thakkali Thokku
The main ingredient in this recipe is ripe tomatoes. Choose tomatoes that are fresh and flavourful, as their taste directly affects the final thokku.
Red chilli powder or dried red chillies provide the heat, while other spices add depth and aroma. Sesame oil is traditionally preferred for making thokku as it gives the dish a characteristic South Indian flavour.
Mustard seeds and curry leaves can be used for tempering, adding a lovely aroma to the finished preparation.
How to Make Thakkali Thokku
To make tomato thokku, the tomatoes are first cleaned and chopped. Sesame oil is heated in a pan and the tempering ingredients are added.
The tomatoes are then added and cooked until they soften and release their moisture. The spices are added and the mixture is cooked patiently over medium heat.
As the tomatoes continue to cook, the excess moisture evaporates and the mixture gradually becomes thick and glossy. This slow cooking process is important because it concentrates the flavour and gives the thokku its characteristic texture.
Once the thokku reaches the desired consistency, it is allowed to cool before transferring it to a clean container.
The Secret to a Good Thokku
The most important part of making a good Thakkali Thokku is cooking it until the excess moisture is completely reduced.
Tomatoes naturally contain a lot of water, so rushing the cooking process can result in a watery thokku. Cooking patiently allows the tomatoes and spices to come together and produces a thick, concentrated and flavourful preparation.
Using enough oil also helps achieve the right texture and enhances the overall flavour.
How to Serve
Thakkali Thokku is incredibly versatile and can be served in several ways.
Serve it with:
- Hot steamed rice and ghee
- Curd rice
- Idli
- Dosa
- Chapati
- Poori
- Upma
- Pongal
A spoonful of spicy tomato thokku with hot rice and a little ghee makes a simple and comforting South Indian meal.
It also works beautifully as a spread for dosa or chapati.
Tips for Making the Best Thakkali Thokku
Use ripe tomatoes: Well-ripened tomatoes provide better colour, flavour and natural sweetness.
Cook patiently: Allow the tomatoes to cook until the excess moisture has evaporated. This gives the thokku its thick consistency.
Use sesame oil: Gingelly or sesame oil gives traditional tomato thokku its characteristic aroma and flavour.
Adjust the spice level: Increase or decrease the chilli according to your preference.
Balance the flavours: Depending on the natural sourness of the tomatoes, a small amount of sweetness may be used to balance the thokku.
Cool before storing: Allow the thokku to cool completely before transferring it to a clean, dry container.
How to Store
Once prepared, allow the Thakkali Thokku to cool completely. Store it in a clean, dry, airtight container and refrigerate.
Always use a clean, dry spoon when serving to help maintain its freshness.
The shelf life can vary depending on the ingredients, moisture content, oil quantity and storage conditions.
Thakkali Thokku for Everyday Meals
One of the best things about tomato thokku is how easily it can transform a simple meal. Even when you have only rice and curd at home, a spoonful of spicy Thakkali Thokku can add plenty of flavour.
It is also convenient to prepare in advance and keep ready for busy weekdays.
Final Thoughts
Thakkali Thokku is a simple yet incredibly flavourful South Indian accompaniment that deserves a place in every home kitchen. Its spicy, tangy and aromatic flavour makes it perfect with everything from hot rice and curd rice to idli, dosa and chapati.
Once you make a batch of this homemade Tomato Thokku, you’ll always have a delicious accompaniment ready to turn a simple meal into something special.
Thakkali Thokku
Equipment
- 1 Mixie
- 1 Pan
Ingredients
- 1.5 kg Tomatoes
- 5 tbsp Gingelley oil
- 1 tsp Mustard
- 1/4 tsp Turmeric powder
- 1/2 tsp Fenugreek powder
- As req Salt
- 1 tbsp Jaggery
- 2 tbsp Red chilli powder
Instructions
- Wash the tomatoes well and grind them into a smooth puree.
- Heat oil in a heavy-bottomed vessel. Add mustard seeds and allow them to splutter.
- Add the tomato puree, turmeric powder, jaggery and salt. Mix well.
- Cook the tomato mixture over a low flame, stirring occasionally. The puree will gradually reduce as the moisture evaporates. Its colour will change from light red to a deeper red, and the mixture will become thick.
- Once the tomato puree has thickened, add the red chilli powder and asafoetida. Red chilli powder is added at this stage to prevent it from turning black during prolonged cooking.
- Mix well and cook for another five minutes.
- Turn off the stove and allow the Thakkali Thokku to cool.
- Serve this flavourful tomato thokku with dosa, curd rice or adai.
INSTRUCTIONS
- Wash the tomatoes well and grind them into a smooth puree.
- Heat oil in a heavy-bottomed vessel. Add mustard seeds and allow them to splutter.
- Add the tomato puree, turmeric powder, jaggery and salt. Mix well.
- Cook the tomato mixture over a low flame, stirring occasionally. The puree will gradually reduce as the moisture evaporates. Its colour will change from light red to a deeper red, and the mixture will become thick.
- Once the tomato puree has thickened, add the red chilli powder and asafoetida. Red chilli powder is added at this stage to prevent it from turning black during prolonged cooking.
- Mix well and cook for another five minutes.
- Turn off the stove and allow the Thakkali Thokku to cool.
- Serve this flavourful tomato thokku with dosa, curd rice or adai.
Note : You can make this in three ways.
Directly making the puree after washing the tomatoes / removing the seeds/ removing the skin and seeds.
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