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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!
Thakkali Thokku (Tomato Pickle)
Ingredients
- Ripe tomatoes - 10 - 12
- Red chilli powder – 1 tablespoon + 1/2 teaspoon adjust according to your spice level
- Sesame oil - 3 tablespoon
- Mustard seeds - 1/4 teaspoon
- Fenugreek seeds / powder - 1/4 teaspoon
- Jaggery – 1 tablespoon 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
Notes
- Tamarind puree can be added, if you want it a bit tangy
- 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
- Keep in an airtight container and use a dry spoon, for the thokku to stay longer
- Brown sugar/ white sugar can be added instead of Jaggery
- Mustard Seed powder and fenugreek powder can be added along with chilli powder
- Thokku stays good for 2 weeks
- Always use a pressure cooker which whistles properly
- Be it a pan/pressure cooker choose one that is deep to prevent the thokku from spiling out
- For instant pot version cook for 18 minutes and natural release. Cook to the desired consistency
- Avoid boiling the tomato puree for the instant pot version. After tempering add ground tomato mix well, make sure nothing is stuck to the pan then pressure cook for 18 minutes
- Thokku tastes the best next day
- Let thokku cool completely before storing it
- Thokku stays good for two weeks. for long shelf life add extra sesame oil
- Depending on the variety of tomato you chose cooked thooku might be watery hence after pressure cooking cook accordingly
Ripe tomatoes - 10 - 12
Red chilli powder – 1 tablespoon + 1/2 teaspoon (adjust according to your spice level)
Sesame oil - 3 tablespoon (Increase oil if you are going to store for more than one week)
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon or fenugreek powder - pinch
Jaggery – 1 tablespoon 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
- 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 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
My all time favorite , look at the color , just awesome 🙂
Thanks Malar:-)
One of my favorite side dish with dosa and idlis! Love it!
Thanks Priya:-)
This looks great, I love that it's not full of sugar!!
Thanks Elaine:-) it's spicy side dish but having sweet tooth I add little sugar
🙂
Tomato or mango thokku who say no for this? just by the name thokku - started droooooling. I would go for panniyaram with this. ...slurp. ...
Yes Chitra, cant say no to thokku:-) Do try it dear
Wil do for sure vidya. …bookmarked it already. …👍👍👍
Ok Dear:-)
Mmmm, yummy tomato thokku! Must do recipe for all the lazy cooks like me 😉
Its easy, do try Sindhu:-)
This thokku is versatile side dish for any thing ..just love it
Yes totally agree:-)
Looks lovely - pinned it to try later 🙂
Do try:-) Thanks Jan:-)
Wow. Amazing Color 😀
Thanks Charan:-)
I love tomato condiments. I would love this on a grilled cheese sandwich.
Thanks Suzanne:-) ya sandwich is a great idea
This looks really good. Thank you for sharing.
Happy that you liked it:-) thanks
This does look really good. I love things made with fresh garden tomatoes. Thanks for the recipe. Sharing on my Indian Food board on Pinterest.
Thanks Jeanne:-)
My fav anytime.........looks mouthwatering!
Thanks Sony:-)
This looks great. Just picked tomatoes today and may have to try it.
Simple and delicious Vidya 🙂
Thanks Linda:-)
Oooh yes, I can make that today with my home grown red tomatoes! Ooh yes! Looks magnificent too! xxx
Do try Sophie:-) I am eager to hear from you
Thanks:-) Do try, waiting to hear from you
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...
Thanks Shruti:-) yes it goes well with so many dishes. Thokku is Tamil word:-)
Achchaaaa.. now I'll tell my hubby tat word n let him ask what it is 😛
:-):-)
Tangy delight 🙂
Yes G:-)
so pretty!
Thanks Liz:-)
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....
Thanks for stopping by Ani:-) such a lovely tip will add it in my notes