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Thakkali Thokku | Tomato Pickle

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Tomato thokku | Thakkali thokku | pressure cooker thakkali thokku | easy cooker thokku recipe | one pot thokku recipe step by step pictures and video recipe. Check out the tomato  thokku video and If you like the video pls SUBSCRIBE to my channel

Thakkali Thokku is a traditional South Indian pickle/side dish prepared with tomatoes. Tomato thokku made using  pressure cooker is super easy. Tomato pickles taste great with tiffin items like idli, dosa, uthappam, upma, chappati, etc. It tastes good for weeks. Tasty make-ahead pickle /side dish variety.

Tomatoes are a perfect combination of tanginess and mild sweetness. I can’t imagine a grocery trip without buying tomatoes. Be it a gravy/chutney/soup/rice tomatoes always make the dish extra special.

Tomato thokku is one of my childhood favorites. Growing up I was not a big fan of pulikaichal. Next to mango pickle tomato pickle was my favorite. Those days I use to eat pickles almost every day. Irrespective of whatever rice accompaniment Amma makes. I always like mixing a little pickle with rice and having it for curd rice.

Before marriage, I have never tried preparing thakkali thokku. In Amma’s absence, I try to cook something, but she always makes tomato thokku and pulikaichal before travel and keeps it in the fridge. A couple of years back I tried it for the first time.

Tomato pickle was the first pickle I ever tried. I was so worried about how it will taste, but We both finished the jar in no time. It is a bit time consuming but taste subsides the stirring effort. Recently I updated the pressure cooker version which makes it easy. Less time near the stove.

Also, check out tomato onion chutney and tomato kurma

Tomatoes can be chopped finely and made thokku or rough chop and grind. Both Aammas usually grind it so I follow the same procedure. I have heard from a friend that thokku can also be prepared but boiling the tomatoes in hot water, peel the skin; Cool, and grind. I am yet to try that method. Tomato thokku doesn’t require lot of ingredients.  Tomato thokku tastes great with dishes like Semiya Bagala bath or restaurant-style curd rice or tiffin varieties etc. It tastes amazing with plain rice as well!

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Thakkali Thokku (Tomato Pickle)

Thakkali Thokku is a traditional South Indian pickle prepared with tomatoes.
5 from 1 vote
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Course: Pickle
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Ripe tomatoes - 10 - 12
  • Red chilli powder – 1 tbsp + 1/2 tsp adjust according to your spice level
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek seeds / powder - 1/4 tsp
  • Jaggery – 1 tbsp heaped
  • Salt - as needed

Instructions

  • Put tomatoes in a blender and blend without adding water
  • Add oil to a wide pan (while boiling, tomatoes tend to spit spill outside). When oil is hot, add mustard seeds and fenugreek and let it splutter. Add tomato puree and sauté occasionally
  • When tomato puree reduces to half, add red chilli powder and salt
  • Keep stirring once in a while. Add jaggery after the raw smell of Chilli powder goes off
  • Cook till water evaporates completely and the tomatoes become thick

Pressure cooker method

  • In a wide mixing bowl add chopped tomatoes, salt, Chilli powder and pinch of turmeric powder
  • Grind them without adding water Add oil to the pressure cooker when oil is hot add mustard seeds and let it splutter
  • Add the blended purée and cook for about 1 minute till they start bubbling
  • Cook for 25 - 28 whistles for 25 minutes and let the pressure settle down
  • Open the cooker and mix well
  • Depending on the tomatoes variety it will be watery
  • Add jaggery and mix well
  • When thokku comes to your desired consistency add fenugreek powder and mix well 
  • Switch off and let it cool down 
  • Store it in a airtight container

Video

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Notes

  1. Tamarind puree can be added, if you want it a bit tangy
  2. Store the thokku in the fridge for longer shelf life. If you are going to finish in 1 or 2 days can keep it outside
  3. Keep in an airtight container and use a dry spoon, for the thokku to stay longer
  4. Brown sugar/ white sugar can be added instead of Jaggery
  5. Mustard Seed powder and fenugreek powder can be added along with chilli powder
  6. Thokku stays good for 2 weeks
  7. Always use a pressure cooker which whistles properly
  8. Be it a pan/pressure cooker choose a one which is deep to prevent the thokku from spiling out
  9. For instant pot version cook for 18 minutes and natural release. Cook to the desired consistency 
  10. Thokku tastes the best next day
  11. Let thokku cool completely before storing it
  12. Thokku stays good for two weeks. for long shelf life add extra sesame oil
  13. Depending on the variety of tomato you chose cooked thooku might be watery hence after pressure cooking cook accordingly
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Ingredients:

Ripe tomatoes – 10 – 12

Red chilli powder – 1 tbsp + 1/2 tsp (adjust according to your spice level)

Sesame oil – 3 tbsp (Increase oil if you are going to store for more than one week)

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp or fenugreek powder – pinch

Jaggery – 1 tbsp heaped

Salt – as needed

How to make thakkali thokku stovetop:

  • Put tomatoes in a blender and blend without adding water
  • Add oil to a wide pan (while boiling, tomatoes tend to spit spill outside). When the oil is hot, add mustard seeds and fenugreek seeds and let it splutter. Add tomato puree and saute occasionally

IMG_8752

  • When tomato puree reduces to half, add red chilli powder and salt
  • Keep stirring once in a while. Add jaggery after the raw smell of Chilli powder goes off

tomato thokku

  • Cook till water evaporates completely and the tomatoes become thick

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Pressure cooker thakkali thokku:

  • In a wide mixing bowl add chopped tomatoes, salt, Chilli powder and a pinch of turmeric powder

  • Grind them without adding water

  • Add oil to the pressure cooker when oil is hot add mustard seeds and let it splutter

  • Add the blended purée and cook for about 1 minute till they start bubbling

  • Cook for 25-28 whistles for 25 minutes and let the pressure settle down

  • Open the cooker and mix well

  • Add jaggery and mix well

  • Depending on the tomatoes it will be watery
  • When thokku comes to your desired consistency add fenugreek powder and mix well

  • Switch off and let it cool down

  • Store it in an airtight container
  • Thokku stays good for 2 weeks

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Comments

  17. Shruti says

    A few months back, I didn’t know that it’s called thokku 😛 But I absolutely love it… Using it as a spread on plain dosa, having it with paratha, sometimes on sandwich too 😉 Wonderful recipe…

    Reply

  20. Anitha says

    Hi vidu..Happened to see ur Facebook page only today… Really proud of u my dear…keep rocking😃..
    Just a small inclusion…Adding some garlic in the oil will give extra flavour and taste to the dish….

    Reply

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