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Easy tomato thokku
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Easy Tomato Thokku Recipe - Thakkali Thokku Without Onion, Garlic

Easy tomato thokku recipe without onion and garlic - Flavorful side dish for idli, dosa, chapati and curd rice. Tastes great when mixed with hot rice too!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian
Keyword: easy tomato thokku, Easy tomato thokku recipe, Tomato pickle, Tomato recipes, tomato rice paste, tomato thokku recipe
Servings: 1 cup
Author: Chitra

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.
    Heating gingelly oil, spluttering mustard seeds and adding chopped tomatoes with salt in a pan
  • 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.
    Adding red chilli powder, turmeric powder and gingelly oil to sauteed tomatoes
  • 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.
    Adding water and boiling tomato thokku until oil separates on the sides
  • 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.
    Finished glossy tomato thokku cooling before storing in an airtight glass jar

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.