Learn how to make this easy tomato thokku recipe without onion and garlic in authentic South Indian style. With just ripe tomatoes, gingelly oil and simple spices, this flavorful thakkali thokku comes together quickly and stays fresh for a month. It pairs wonderfully with idli, dosa, chapati and curd rice!
Tomato thokku is my favourite side dish for idli, dosa. Usually my mom makes thokku with onions. My mother-in-law makes it like tomato pickle adding roasted methi seeds powder. I will soon post that version here. But this recipe is a very simple one without onion and garlic.
Last month, my sister was telling me about her sister-in-law’s tomato thokku recipe. She told me it tastes very good and can be used as tomato rice paste, as well as a side dish for idli, dosa and chapati. It is ideal for travel too. So I wanted to try it badly. Immediately I called her sister-in-law Mrs. Thangam and tried it.
Yes, as she said, it tasted great with everything! I had it as an accompaniment for curd rice too. This is a very simple recipe with three major ingredients. I am very thankful to her for teaching me this yummy recipe. To make it easier, you can also grind the tomatoes and proceed as mentioned.
Quick Notes for US & Abroad Kitchens
- Best Tomato Variety: Roma or vine-ripened tomatoes from Costco, Trader Joe’s or local supermarkets work best for this thokku. Roma tomatoes have firm pulp and less water content, which helps the thokku thicken faster.
- Sesame Oil / Gingelly Oil: Use authentic Indian gingelly oil (such as Idhayam brand from Patel Brothers or Indian grocery stores). Avoid toasted Asian sesame oil, as its deep roasted flavor is very different from traditional South Indian gingelly oil.
- Stove Heat Management: On electric coil or glass-top stoves, keep the burner on medium to medium-low heat once the spices are added. High heat on flat-bottom kadai or Dutch ovens can scorch the tomato base quickly.
- Storage & Shelf Life: Store the cooled thokku in a clean, completely dry glass container (like a Mason jar) in the refrigerator. Always use a dry spoon so it stays fresh for up to a month.
Easy Tomato Thokku Recipe – Thakkali Thokku Without Onion, Garlic
Ingredients
Main Ingredients
- 3 tbsp Gingelly oil (sesame oil / nalla ennai) approx. 45 ml
- ½ tsp Mustard seeds
- 5 Ripe tomatoes (medium) approx. 400g / 14 oz, finely chopped
- 2 – 3 tsp Red chilli powder adjust to taste
- ⅛ tsp Turmeric powder
- Salt to taste
- 3 tbsp Water approx. 45 ml
Instructions
- Wash and chop tomatoes finely. In a kadai or pan, heat 1 tbsp of gingelly oil. Splutter mustard seeds, then add the chopped tomatoes and salt. Saute on medium flame until all the water content evaporates.
- When the tomatoes become thick and pulpy, add red chilli powder and turmeric powder. Add 2 tbsp of gingelly oil again. Saute for a few minutes until the raw smell leaves. Check for taste. Stir now and then so that it will not get burnt.
- Add 3 tbsp of water and allow it to boil for a few minutes. After all the moisture is absorbed, it starts to ooze out oil on the sides. Once it becomes a shining thick paste, remove from the flame. The total cooking process takes 15 to 20 minutes on medium-low flame.
- Let the tomato thokku cool completely and then store it in an airtight glass container. Always use a dry, clean spoon. It stays fresh for up to one month when refrigerated.
Notes
- Nalla ennai / Gingelly oil (sesame oil) is mandatory for this recipe. Please do not replace it.
- The method I have shared here is the original recipe given by my relative. For variations, you can replace red chilli powder by sambar powder + red chilli powder combination. Also you can add a pinch of jaggery.
- This recipe gives you mildly spiced thokku. You can add 2 tsp more for super spicy thokku.
- Stays good for one month when refrigerated. Use a dry, clean spoon always.
Sharing is caring
Serve with idli, dosa, chapathi, curd rice! Stays good for a month!
yum yum..luv this
looks yum! love the color
all time favorite :D I grind the tomato and rest of the procedure are same.
Delicious and colorful thokku dear :)
I too grind and make,add some chopped garlic too.This version sounds inviting,finger licking thokku..
I love thokku, but sad part is that my hus is not a great fan.. Ur clicks r awesoem dear
Like the way you prepared it without onion and garlic.
love this with hot dosas !
such an mouthwatering thokku :) without onions sound interesting :)
Done. It was delicious! Photo here.
Thanks a lot for trying and the link.U made my day !
Awesome recipes. Gonna try everything. Keep going. All the best.
Thanks a lot. Keep trying :)
Wow, thanks for sharing. Gonna try it now :)
I made it today … Its comes out very well … Finger licking … Thnks fr ur receipe
Nice recipe. But I make it in different way. I use a spoonful of channa dal(kadalai papuppu) while frying with onions and garlic. Use little asafoetida if you like.
Nice recipe. I do the same but I add fenugreek & asfoetida pdr at the end, Can we try this with onions& garlic and mix it with rice (my daughters love onion & garlic). Am asking because am planning to try this for our travel tomorrow, can I make this today and mix it with rice t'morrow morning? waiting for ur reply….
Nice recipe. I do the same but I add fenugreek & asfoetida pdr at the end, Can we try this with onions& garlic and mix it with rice (my daughters love onion & garlic). Am asking because am planning to try this for our travel tomorrow, can I make this today and mix it with rice t'morrow morning? waiting for ur reply….
Hi, Yes you can make it with onion, garlic today and take it for travel. But make sure you saute the onions well. You can also add fenugreek pwd & hing if you wish. We do it this way for mango thokku :)
Thank u for the immediate reply.
Do share your feedback :)
Hi Chitra,
Did the same as you said & it came out very well, I prepared tomato rice nd potato fry for 7 people & everyone was praising me. Sorry for the late feedback, we got back by sunday night & was tired yesterday. Thank u for this & I have already tried some of ur recipes like spicy veg pulao, masala kuzhambu. each one is different & tasty. Keep up your good work and thank u once again…
That's great to know :) Thanks a bunch for trying my recipes.Glad you liked them :)