Thakkali Vengayam Thokku | Onion Tomato Thokku | Pressure Cooker Tomato Thokku

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Thakkali Vengayam Thokku, also known as Onion Tomato Thokku, is a quick and flavorful South Indian side dish that pairs beautifully with idli, dosa, chapati, poori, paniyaram, and even curd rice. This pressure‑cooker version is a true time‑saver — no continuous stirring, no long cooking, and perfect for busy mornings or late‑night tiffin. Made with onions, tomatoes, chilli powder, and a touch of besan for thickness, this one‑pot thokku stays good for 2–3 days and works as a base for many gravies. If you love easy, beginner‑friendly thokku recipes, this spicy, tangy tomato‑onion relish will become a staple in your kitchen.

What is Thakkali Vengayam Thokku — A South Indian tomato‑onion thokku made with simple spices, cooked until thick and flavorful.

Why use a pressure cooker for thokku — It reduces cooking time, avoids constant stirring, and gives a soft, well‑blended texture.

Do I need to add water — No. Tomatoes and onions release enough moisture for the thokku to cook perfectly.

What does besan flour do — It thickens the thokku and helps it come together with a smooth, glossy finish.

Can I add garlic or masala powders — Yes. Ginger‑garlic paste, garam masala, or sambar powder can be added for variation.

How long does tomato onion thokku stay fresh — It stays good for 2–3 days when refrigerated.

What to serve with thakkali vengayam thokku — Idli, dosa, chapati, poori, paniyaram, curd rice, or even as a spread for sandwiches.

Can this be used as a gravy base — Absolutely. Add ginger‑garlic, masala powders, and cooked veggies/paneer for a quick curry.

Thakkali Vengayam Thokku - pressure cooker

onion tomato thokku

5 from 2 votes

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Course: Thokku

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Onion 3 cups finely chopped
• Tomato 3 cups
• Turmeric powder 1/4 tsp
• Kashmiri red Chilli powder 1/2 tbsp
• Green Chilli 4 Adjust according to your taste
• Besan flour 1 tsp
• Coriander leaves -few
• Salt 1 tsp

To temper:

• Mustard Seeds 1 tsp
• chana dal 2 tbsp
• Oil 1/4 cup
• curry leaves

Instructions

• Place a pressure cooker on the stove and add oil. When the oil turns hot, add mustard seeds and chana dal; splutter
• Add curry leaves and green chillies; sauté
• Furthermore, add onion; sauté till onion turns translucent
• Add kashmiri chilli powder, turmeric powder and salt; sauté for a minute
• Add tomato and bring to a slight boil
• Mix once and make sure no spice powder is stuck to the cooker
• Add coriander leaves, close the cooker and cook for 10 minutes (6-7 whistles).  Once steam releases naturally, open the cooker lid and mix well
• Add besan flour and mix well, and cook for 5 minutes till the thokku comes together
• Finally, add coriander leaves and turn off

Video

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Notes

1. Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
2. Besan flour is optional but it gives a nice consistency to the thokku
3. Can add ginger garlic paste/ garam masala
4. Make sure turmeric powder or chilli powder is not stuck to the pan
5. Kashmiri red Chilli powder gives a nice color to the thokku. If you are using regular Chilli powder adjust the quantity accordingly
6. I directly cooked this gravy in the pressure cooker, instead, it can also be cooked in the pan. Saute onions till they turn translucent then add tomatoes
7. thokku Will masala powders make a great gravy base for North Indian gravy 
8. Can avoid tempering and prepare this gravy oil-free

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Ingredients:

Onion  3 cups, finely chopped

Tomato  3 cups

Turmeric powder 1/4 tsp

Kashmiri red Chilli powder  1/2 tbsp

Green Chilli  4 (Adjust according to your taste)

Besan flour 1 tsp

Coriander leaves -few 

Salt 1 tsp

To temper:

Mustard Seeds  1 tsp

chana dal 2 tbsp

Oil 1/4 cup

curry leaves

How to make Thakkali Vengayam Thokku:

• Place a pressure cooker on the stove and add oil. When the oil turns hot, add mustard seeds and chana dal; splutter

• Add curry leaves and green chillies; sauté

• Furthermore, add onion; sauté till onion turns translucent

• Add kashmiri chilli powder, turmeric powder and salt; sauté for a minute

• Add tomato and bring to a slight boil

• Mix once and make sure no spice powder is stuck to the cooker
• Add coriander leaves, close the cooker and cook for 10 minutes (6-7 whistles).  Once steam releases naturally, open the cooker lid and mix well

• Add besan flour and mix well, and cook for 5 minutes till the thokku comes together

• Finally, add coriander leaves and turn off