Wednesday, July 6, 2016

Tomato Thokku / Spicy Tomato Relish

I picked up some fresh tomatoes from our local farmer's market this summer. I made this thokku which is mouthwatering and goes along well with rice, idly, dosa, toast etc

Get Ready

  • 5 tomatoes
  • 1/2 to 3/4 tsp hing
  • 1.5 tsp red chilli powder ( make it 3 if you want it very spicy)
  • 1 tsp sambar powder
  • 1/4 tsp turmeric powder
  • 1 tsp tamarind paste
  • 1/2 tsp jaggery/ brown sugar ( optional)
  • salt to taste
  • 2.5 tbsp gingelly oil
  • 1 red chilli
  • 2 tsp mustard seeds
  • a few curry leaves


  • Wash and chop the tomatoes. set aside
  • In a dry kadai, roast some vendhayam or fenugreek till they are dark golden. once cool, powder them and set aside.

  • In a thick bottomed pan, add the oil and do the tadka with mustard seeds, red chilli and curry leaves.
  • Add the chopped tomatoes and toss well.
  • Add the red chilli powder, sambar powder ,turmeric powder, tamarind past, salt and asafoetida to the tomatoes.
  • Cook uncovered on a medium flame. The tomatoes will ooze juice and will become mushy. You can use the back of the spoon to mush them up more.
  • Add the jaggery and cook till the tomato mixture is thick and till oil starts leaving the sides of the tomato mixture.
  • Add the vendhayam/ fenugreek powder. mix well and cook for 1 minute.
  •  Turn the heat off.
  • Once cool, store in a dry air tight container. Keep it refrigerated.

This thokku will stay good for a week in the fridge. Well, Mine was finished in a few days.

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