Name: Tomato Thokku Recipe
Yield: 2
Cuisine: South Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Tomato Thokku Recipe

Smitha Kalluraya

Crawler

South Indian

Vegetarian

Tomatoes

Turmeic/haldi

Salt

Gingely oil/oil

Mustard

Curry leaves

Red chilli

3 red chilli powder

Fenugreek seeds methi

Big asafoetida/hing

step 1

In a kadai/thick pan, heat a tbsp of oil. Splutter mustard seeds. Add curry leaves. Add tomatoes. Saute for 1-2 mins. Add salt.

step 2

After some time you will observe that tomatoes will leave water. Stir the tomatoes in between and continue the process till water content evaporates. Keep the flame on medium.

step 3

Meanwhile, in another kadai dry roast mustard seeds and methi. Let the mustard splutter and methi be aromatic. Keep aside. To the same kadai, add few drops of oil. Roast chilli and tamarind when chilli is done, add hing and switch off. If you are using chilli powder, skip red chilli frying step.

step 4

Powder all roasted spices to a fine powder. Keep aside.

step 5

When tomato pickle becomes little thick, add haldi, powdered masala powder and 2-3 tbsp of oil. If you have skipped roasting red chilli s, add red chilli powder too. Mix well so that everything combines well. Stir the thokku in between so that it doesn't get burnt.

step 6

After all the water content is evaporated and oil starts leaving the sides, switch off the stove. This may take around 20-25 mins on medium flame.

step 7

That's it our spicy tomato thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature. Stays good for about 15-20 days without fridge and if refrigerated remains good for months. Tastes awesome with idli, dosa, chapathi, bread, plain rice, curd rice etc.

step 8

Tomato Thokku