Thokku is a spicy, tangy tomato-based pickle that can be used as a side dish for steamed rice, idli, or dosa and even for roti or chapathi.
Typically prepared with fully riped and juicy tomatoes, can be easily preserved for days when refrigerated.
Ingredients
6 tomatoes chopped
3 tblsp oil
2 tsp jaggery
Gooseberry size tamarind
1 tsp cumin seeds/ jeera
1 tsp mustard seeds/ rai
1 tsp fenugreek seeds / methi
1/2 tsp turmeric powder / haldi
1 tblsp Kashmiri red chilli powder
1 tblsp salt
For the tempering
4 tblsp oil
3/4 tsp mustard
1/4 tsp hing/ asafoetida powder
Few curry leaves
2 red chillies
10 garlic cloves peeled and sliced
Procedure
Dry roast mustard, methi, and jeera. Make a fine powder. Add salt, red chilli powder, and turmeric powder to it and keep aside.
Heat 3 tbsp oil in a pan, saute chopped tomatoes, tamarind, jaggery, and mix well.
Cover and cook for 15 minutes or till the tomatoes turn mushy.
Mash the tomatoes slightly making sure they are cooked completely. Let it cool down and grind into a paste.
Add all the spices and mix well, making sure that all the ingredients are combined well.
In a heavy-bottomed pan heat 4 tbsp oil for tempering
Add mustard seeds, hing, red chili bits, and few curry leaves. Allow to splutter, add chopped garlic cloves and fry till they turn golden brown in color
Immediately add the tomato paste and cook till oil separates
And your thokku is ready to serve. Let it cool completely.
Store in an airtight jar and refrigerate it.
Serve with dosa, idli, chapati, or hot steamed rice.
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