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Tomato Thokku Recipe (Thakkali Thokku)

This South Indian style relish called Tomato Thokku (or Thakkali Thokku in Tamil) is a tangy, spiced, umami pickle made with fresh tomatoes, tamarind, spices and herbs. This quick recipe makes for a flavorful condiment to go with your South Indian meals.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 3
Calories: 210 kcal
Course: Side Dish , Condiments
Cuisine: Indian

Ingredients

For Tomato Puree
  • 2 to 2.25 cups tomatoes - chopped, 300 grams or 3 to 4 medium-sized
  • 1 teaspoon tamarind (tightly packed) - seeds removed or swap with ¼ teaspoon tamarind paste
Other Ingredients
  • 3 tablespoons sesame oil (gingelly oil) or use any neutral tasting oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked and split black gram)
  • 1 teaspoon ginger - finely chopped or 1 inch ginger, chopped - optional
  • 1 dry red chilli - halved or broken and seeds removed
  • 10 to 12 curry leaves - chopped or whole
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder or cayenne pepper
  • ⅛ teaspoon asafoetida (hing)
  • salt as required
  • ¼ teaspoon fenugreek powder or 20 to 22 fenugreek seeds crushed to fine powder in mortar-pestle
  • 1 tablespoon sesame oil (gingelly oil) or any neutral oil - to be added later
  • 1 teaspoon jaggery or add as required, optional

Instructions

    Cup of Yum
  1. In a blender, puree the tomatoes with tamarind. Do not add any water while blending.
  2. In a pan, heat oil. Add the mustard seeds and urad dal. Fry till they crackle and the urad dal turns golden.
  3. Now add chopped ginger, curry leaves and red chillies. Fry for few seconds till the raw aroma of the ginger disappears and the red chillies change color.
  4. All the frying should be done on a low heat, so that the spices do not get burnt.
  5. Add turmeric powder, asafoetida and red chili powder and mix very well. 
  6. Add the tomato-tamarind puree and mix very well. 
  7. Season with salt according to taste.
  8. Cover pan with a lid and simmer on low to medium-low heat till the tomato puree stops spluttering.
  9. When the puree stops spluttering, remove lid and cook without lid on low to medium-low heat. Stir at intervals.
  10. Cook on low to medium-low heat for a total time of 15 to 18 minutes or more (with and without lid) till the tomato thokku mixture thickens and you see oil on the top or at the sides. The mixture will also look glossy. 
  11. Lastly add the fenugreek powder, sesame oil and jaggery. Mix well and simmer for 2 to 3 minutes on a low heat.
  12. When mixture cools, store in a small, clean, dry, airtight glass jar or a small lidded bowl while serving. Always refrigerate the tomato thokku. If you want to store it for more days, then add 1 to 2 tablespoons more oil.
  13. Tomato Thokku keeps well in the refrigerator for about a week. Remember to always use a dry clean spoon when removing it from the jar or bowl.

Nutrition Information

Calories 210kcal (11%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 8g Sodium 406mg (17%) Potassium 321mg (9%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1295IU (26%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.05mg Vitamin B3 (Niacin) 39mg Vitamin B6 0.2mg Vitamin C 102mg (113%) Vitamin E 1mg Vitamin K 13µg Calcium 33mg (3%) Vitamin B9 (Folate) 412µg Iron 1mg (6%) Magnesium 21mg Phosphorus 41mg Zinc 0.3mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 210

% Daily Value*

Calories 210kcal 11%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 8g 40%
Sodium 406mg 17%
Potassium 321mg 7%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1295IU 26%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.05mg
Vitamin B3 (Niacin) 39mg
Vitamin B6 0.2mg
Vitamin C 102mg 113%
Vitamin E 1mg
Vitamin K 13µg
Calcium 33mg 3%
Vitamin B9 (Folate) 412µg
Iron 1mg 6%
Magnesium 21mg 5%
Phosphorus 41mg
Zinc 0.3mg

* Percent Daily Values are based on a 2,000 calorie diet.