Thakkali Thokku (Tomato Thokku)
This South Indian style tomato chutney (thakkali thokku) takes taste buds on a spicy and tangy journey to heaven. It’s very easy to prepare too, just cook onion and finely chopped tomato with fenugreek powder, red chilli powder, sambar powder and sesame oil until desired thickness. Simple! Isn’t it?
| Ingredients: |
| 3 large Red Ripe Tomatoes, finely chopped (approx. 1½ cup) |
| 1 medium Onion, finely chopped (approx. 1/2 cup) |
| 1/2 teaspoon Mustard Seeds |
| A pinch of Asafoetida (hing), optional |
| 5-6 Curry Leaves |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 teaspoon Sambar Powder, optional |
| A pinch of Turmeric Powder, optional |
| 1/4 teaspoon Fenugreek Seeds Powder, optional |
| 2 tablespoons Sesame Oil (Gingelly Oil) or any Cooking Oil |
| Salt to taste |
Directions:
- Heat oil in a medium pan or a kadai over medium flame. When oil is medium hot, add mustard seeds; when they begin to crackle, add asafoetida and curry leaves. Sauté for few seconds and add finely chopped onion.
- Sauté until onion turns light brown or for approx. 3-4 minutes.
- Add finely chopped tomatoes and salt.
- Mix well and cook until tomatoes turn soft. Stir in between occasionally to prevent sticking. As you can see in the photo, the tomatoes turn little soft after 2-3 minutes.
- As you can see in this photo, the tomatoes turn soft but there is too much liquid released by the tomatoes.
- Stir and cook until mixture turns thick. Add red chilli powder, sambar powder and turmeric powder.
- Mix well and cook for a minute. Add fenugreek seeds powder.
- Mix well and cook for a minute. Taste for seasoning/salt and add more if required. Turn off the flame and allow it to cool. Thakkali thokku is ready; serve it with chapati, steamed rice and potato curry.
Tips and Variations:
- Use tomato puree instead of finely chopped tomatoes to make smooth textured thakkli chutney.
- Consume it fresh or store in refrigerator for 5-6 days.
- To make Andhra style tomato thokku which is spicier than the one prepared with this recipe, avoid adding onion and increase the quantity of red chilli powder to 2 or 3 teaspoons.
Taste: Mild sour and spicy
Serving Ideas: Serve it with puri (poori), plain chapati or with any stuffed paratha in lunch or dinner.