Tomato Thokku - Thakkali Thokku

Thokku is nothing but a thicker version of chutney which is mainly meant for travel and storage purposes. The recipe here uses tomatoes as the main ingredient. This is an easy to prepare thokku variety which goes well with all tiffin items and also curd rice. Since it is a no onion no garlic recipe, it can be used for festival days. We can prepare in bulk in advance and use it for travel purposes too.

Find below few more tomato chutney varieties from my blog:

• Onion tomato chutney - with coconut
• Onion tomato garlic chutney
• Kara chutney - spicy chutney
• Mint chutney - with coconut and tomato
• Onion tomato chutney
• Tomato chutney - with mint and coriander leaves

Tomato Thokku Recipe

Makes :  Around 1.25 cups

   Ingredients

• Tomato  -  8 medium sized
• Gingelly Oil  -  5 tbsp
• Mustard  -  1 tsp
• Turmeric powder  -  1/2 tsp
• Red chilli powder  -  1 tbsp
• Salt  -  as required
• Asafoetida -  2 generous pinches

  

   Method

1. Cut the tomato into smaller pieces. The smaller they are cut, it will be ground easily.
2. Grind tomatoes in the mixie as finely as possible without adding water. There can be tiny chunks in the paste.
3. In a pan add oil and once heated, reduce the flame and add mustard and asafoetida. Use a pan/vessel which has a narrow top, as this thokku tends to splutter a lot while being cooked.
4. Once mustard crackles add the ground tomato paste. It will splutter a lot, so be careful when adding the tomato paste. I usually switch off the stove and take out the pan and add the paste and keep it back in the stove.
5. Add salt, turmeric powder and red chilli powder and mix well.
6. Initially you can cover and cook in medium to high flame for 5 to 10 minutes.
7. The mixture turns watery first as it gets cooked and then starts to thicken.
8. Once the raw smell leaves and the mixture is half cooked, continue to cook in low flame without closing the pan. If it still splutters, continue to cook covered with constant stirring in between to avoid sticking to the bottom.
9. Switch off the stove once the mixture has thickened and oil separates out.
10. Serve with idli, dosa or other tiffin items.
11. This can be stored in refrigerator for upto 7 to 10 days. Use a clean, dry spoon everytime. 

Notes

• Use only gingelly oil for this, as this can be stored and used for travel purposes.
• The thokku might taste spicier once prepared but will be perfect the next day. Adjust the chilli powder according to your preference and the tanginess of tomatoes.
• For variations, red chillies can be used instead of chilli powder. In that case, add it along with tomatoes while grinding.

Enjoy this tangy and spicy thokku!!