Tomato pickle | Thakkali oorugai | instant thakkali thokku
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Crushing garlic
I like the texture of crushed garlic in tomato garlic pickle. You can also finely or roughly chop garlic.
What is Thakkali Poondu Oorugai?
It is a South Indian pickle made with tomatoes and garlic, cooked with spices until thick and tangy. The pressure cooker method makes it faster and more flavorful.
Why use a pressure cooker for this pickle?
A pressure cooker softens tomatoes quickly, enhances the spice infusion, and reduces cooking time without compromising taste.
How long does this oorugai stay fresh?
When stored in a clean, airtight container, it stays fresh for up to 10–15 days in the refrigerator.
Can I reduce the garlic in this recipe?
Yes, you can adjust garlic based on preference. However, garlic adds depth and authentic flavor to the oorugai.
What dishes pair well with thakkali poondu oorugai?
It goes wonderfully with curd rice, idli, dosa, chapati, sambar rice, and even plain steamed rice.
Why Kashmiri chilli powder for the South Indian pickle variety?
Kashmiri chilli powder gives amazing color to the thakkali oorugai. Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.
Can I reduce oil?
For the best pickle taste, I would recommend the quantity of oil mentioned in the post. You can reduce the oil, but the tomato pickle taste might vary accordingly.
What is Tomato Garlic Thokku?
Tomato Garlic Thokku is a spicy, tangy South Indian condiment made with ripe tomatoes, garlic, tamarind, and chilli powders. It is slow‑cooked in sesame oil until thick, making it perfect for rice, idlis, dosa, and chapati.
Why grind the tomatoes and garlic without water?
Adding water reduces shelf life and makes the thokku watery. Grinding without water helps the mixture thicken faster and stay fresh longer.
Can I adjust the spice level in this recipe?
Yes. You can increase or decrease red chilli powder and Kashmiri chilli powder based on your heat preference. Kashmiri chilli adds color without too much heat.
Why use sesame oil for this thokku?
Sesame oil enhances flavor, increases shelf life, and gives the thokku its authentic Tamil-style taste.
How long should I cook the thokku in the pressure cooker?
Cook for about 20 minutes, then allow the pressure to release naturally. This helps the tomatoes break down completely and blend with the spices.
My thokku looks watery after cooking. What should I do?
Tomato varieties differ in water content. Simply continue cooking on low heat until it thickens to your preferred consistency.
When should I add fenugreek powder?
Add fenugreek powder only after the thokku thickens. Adding it too early can make the thokku bitter.
Shelf life of tomato pickle?
It stays good for months. Cool completely, then store in an airtight container. Always use a clean, dry spoon.
Pickle varieties in TMF
curd rice
tomato-based recipes
Ingredients
To Grind
Ripe tomatoes – 8
Garlic – 3 cloves
Red chilli powder – ½ tbsp
Tamarind – small gooseberry size
Kashmiri chilli powder – 1 tbsp
For Tempering
Sesame oil – ¼ cup
Mustard seeds – 1 tsp
Fenugreek seeds or powder – ½ tsp
Curry leaves – a few
Asafoetida – a pinch
Garlic – ¼ cup, crushed
Salt – as needed
How to make thakkali poondu thokku with step-by-step pictures
- ️ First, add ingredients under “to grind” and pulse a few times or grind according to preferred texture, without adding water
- ️ Add oil to the pressure cooker. When the oil is hot, add mustard seeds and let them splutter
- ️ Add curry leaves, asafoetida, and crushed garlic; sauté well
- ️ Add the blended purée and cook till it starts bubbling
- ️ pressure Cook for 20 minutes and let the pressure settle down
- ️ Open the cooker and mix well
- ️ Depending on the variety of tomatoes, it may be watery
- ️ When the thokku thickens, add fenugreek powder and continue cooking till it comes to your desired consistency
- ️ Turn it off and let it cool down
- ️ Store it in an airtight container
Ingredients
To Grind
- Ripe tomatoes – 8
- Garlic – 3 cloves
- Red chilli powder – ½ tbsp
- Tamarind – small gooseberry size
- Kashmiri chilli powder – 1 tbsp
For Tempering
- Sesame oil – ¼ cup
- Mustard seeds – 1 tsp
- Fenugreek seeds or powder – ½ tsp
- Curry leaves – a few
- Asafoetida – a pinch
thokku
- Garlic – ¼ cup crushed
- Salt – as needed
Instructions
- ️ First, add ingredients under “to grind” and pulse a few times or grind according to preferred texture, without adding water
- ️ Add oil to the pressure cooker. When the oil is hot, add mustard seeds and let them splutter
- ️ Add curry leaves, asafoetida, and crushed garlic; sauté well
- ️ Add the blended purée and cook till it starts bubbling
- ️ pressure Cook for 20 minutes and let the pressure settle down
- ️ Open the cooker and mix well
- ️ Depending on the variety of tomatoes, it may be watery
- ️ When the thokku thickens, add fenugreek powder and continue cooking till it comes to your desired consistency
- ️ Turn it off and let it cool down
- ️ Store it in an airtight container
Video
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