Tomato Thokku is many of our favorites and this is a tamilnadu style thokku. The moment we get remained it’s mouth watering and tempts everyone. What does not go with this should be the question ? It is the best combo for idili, dosa, Chapathi, rice, curd rice, bread spread or anything matches with this. Best part is it can be prepared in bulk and can be stored.

Thakali thokku should be kept in any Air tight container and refrigerating increases it’s stay period. This can stay upto 15 days if it’s carefully sealed and used dry spoon to take it out.

Tomato Pickle / Thakkali Thokku

Tomato Thokku / Thakali Pachadi / Tomato Pickle
Prep time
Cook time
Total time
Serves: 4
  • Tomato - 12 nos
  • Sesame Oil - 5 tbsp
  • Mustard - 1 tsp
  • Red Chillies - 3
  • Red Chili powder - 2 or 3 tsp ( as per taste )
  • Turmeric - 1 tsp
  • Hing /Asefoetida - ¼ tsp
  • Salt - to taste
  • Fenugreek - ½ tsp ( Optional )
  • Jaggery - 1 tsp ( Optional )
  1. Boil water in a vessel and put the tomatoes for 3 - 5 minutes or microwave it for 2 min with water. Take out and allow it to cool down. Peel the tomato skin and grind into fine paste in the Mixi / Blender.
  2. Fry and grind fenugreek in to fine powder
  1. In a nonstick pan, pour oil, add mustard & wait till mustard crackles, do this in medium flame to avoid burning. Add hing, red chili , red chili powder, turmeric and salt ( these can be added after pouring the ground tomato ) immediately add ground tomato.
  2. Taste the mixture and adjust the salt if required ( Always put little less salt as it can be added at the end also.). Allow this to boil for about 30, till the oil separates from the mixture and no moisture remains. At this stage, oil would be completely oozed out of the mixture.
  3. Adding fenugreek powder and Jaggery is optional.I never tried it, but if u know the taste you can go ahead and add.