Tomato Thokku is a delicious South Indian condiment that is made with ripe tomatoes and a blend of aromatic spices. It is a versatile and flavourful recipe that can be enjoyed with a variety of dishes such as rice, chapati, dosa, or even as a spread for sandwiches.
The main ingredient of Tomato Thokku is ripe tomatoes, which are chopped and cooked with a blend of spices until they turn soft and mushy. The spices used in this recipe include mustard seeds, cumin powder, fenugreek seeds, turmeric powder, curry leaves and red chilli powder. These spices give the Tomato Thokku its distinct flavour and aroma.
To make Tomato Thokku, begin by washing the tomatoes and drying them completely to ensure that there is no moisture left. Next, cut the tomatoes into 8 pieces and set them aside.
To prepare the dish, heat oil in a Kadai and add mustard seeds and curry leaves. Then, add the tomato pieces along with salt, chilli powder, turmeric powder, and jeera powder. Pour in tamarind water and cook on low flame until the mixture is completely dry and the oil separates.
Finally, turn off the stove and add asafoetida and fenugreek powder. Let the mixture cool and transfer it to sterilized bottles for storage.
Tomato Thokku can be stored in an airtight container in the refrigerator for up to a week. It is a great accompaniment to rice, chapati, or dosa, and it can also be used as a spread for sandwiches or as a dip for chips and crackers.
In addition to being delicious, Tomato Thokku is also a healthy condiment as it is low in calories and high in nutrients. Tomatoes are rich in vitamins and antioxidants that help in boosting immunity and improving overall health. The spices used in this recipe also have various health benefits, such as aiding digestion, reducing inflammation, and improving heart health.
- Well ripe tomatoes – 12
- Chilli powder – 4 tsp.
- Salt – 4 tsp.
- Gingilly oil – 1 laddle
- Tamarind – ¼ cup
- Mustard – 2 tsps.
- Jeera powder – 2 tsps.
- Fenugreek powder – ½ tsp.
- Asafoetida – ¼ tsp.
- Curry leaves – a handful
- Wash tomatoes and wipe and dry till no water is there in tomatoes.
- Cut the tomatoes into 8 pieces and keep.
- In a Kadai, heat oil and splutter mustard seeds and add curry leaves.
- Add the tomato pieces and add salt, chilli powder, turmeric powder and jeera powder.
- Add tamarind water.
- Cook in low flame till there is no water and oil separates.
- Switch off the stove and add asafoetida and fenugreek powder.
- Cool and keep in sterilized bottles.