Tomato Thokku Recipe - Thakkali Thokku Recipe

Tomato Thokku is a mouth watering spicy chutney recipe which goes very well with idli and dosa. Here I am giving you the recipe with step by step procedure along with pictures. 

The color of the thokku depends upon the tomatoes you using so select dark color tomatoes to make the recipe eye catching. 

I usually make this recipe by sauting tomatoes for some time to grind it to a coarse texture. I will then temper and add that grinded tomatoes along with some masalas' to make this recipe flavourful. This will reduce the making time and the oil needed. You can also grind the tomatoes initially, then you temper and add the tomatoes to cook it. This may take some time and oil than the first method. You can select the method according to your preference. Here I am explaining first method.

Ingredients for Tomato Thokku:

• Tomatoes – 5 to 6 nos
• Salt to taste
• Tamarind small size

To grind:

• Fenugreek seeds (vendhayam) – 1 tsp
• Asafoetida small piece (use powder also - a generous pinch)

To temper:

• Gingelly oil – 4 tbsp
• Mustard seeds – ½ tsp
• Garlic – 5 crushed coarsely
• Red chilli - 2
• Curry Leaves few

Method:

• Wash and dry the tomatoes. Chop tomatoes finely. Add a tbsp of oil, add tomatoes and saute by adding little salt until tomatoes become soft.
  
• Switch off the flame. Allow to cool. After it is cooled add to the mixer, add tamarind and blend it to a coarse texture (dont blend it as a puree, allow some chunks to be felt).
• Crush the garlic.
  
  
  
• Heat remaining oil in a kadai, add mustard seeds and allow it to crackle, add curry leaves, red chilli and garlic, saute until raw smell of garlic goes.
• Then add grinded tomatoes.
  
• Close and cook by mixing it then and there. 
• After it reduced in volume add chilli powder and mix well. Test for salt and adjust.
• Allow to further cook and reduce in volume.
  
• Add a tsp of oil and fenugreek seed, allow it to slightly brown then add asafoetida.
• Grind it to a powder.
• Add powder to the thokku. Oil will start oozing out and switch off the flame.
  

Serve with idli and dosa. Store it in a sterilized bottle. Use a clean spoon.