Tomato Thokku / Thakali Pachadi / Tomato Pickle

Tomato Thokku / Thakkali Pachadi / Tomato Pickle

Recipe Details

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Ingredients

• Tomatoes – 12
• Sesame oil – 5 tbsp
• Mustard seeds – 1 tsp
• Dried red chilies – 3
• Red chili powder – 2–3 tsp, according to taste
• Turmeric powder – 1 tsp
• Asafoetida / Hing – 1/4 tsp
• Salt – to taste
• Fenugreek seeds – 1/2 tsp (optional)
• Jaggery – 1 tsp (optional)
• Water – as needed, for blanching the tomatoes

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Preparation

1. Bring enough water to a boil in a pot.
2. Add the tomatoes and blanch for about 3–5 minutes, just until the skins loosen.
3. Remove the tomatoes and allow them to cool enough to handle.
4. Peel off the skins and blend the tomatoes into a smooth puree.
5. If using fenugreek, dry-roast the fenugreek seeds over low heat until aromatic. Allow them to cool and grind into a fine powder.

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Cooking Instructions

1. Heat the sesame oil in a wide, heavy-bottomed or non-stick pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the dried red chilies and asafoetida and fry briefly.
4. Carefully pour in the prepared tomato puree and mix well.
5. Add the red chili powder, turmeric powder, and a little salt.
6. Mix thoroughly and bring the mixture to a gentle boil.
7. Cook uncovered over medium-low heat, stirring frequently so the tomato mixture does not stick to the bottom.
8. Continue cooking for about 30–60 minutes, depending on the moisture in the tomatoes and the width of the pan.
9. The thokku is ready when it becomes very thick, most of the moisture has evaporated, and the sesame oil begins to separate around the edges.
10. Taste and adjust the salt and chili powder if needed.
11. If using the optional fenugreek powder, stir in a small amount toward the end.
12. If using jaggery, add it toward the end and cook briefly until completely dissolved.
13. Remove from the heat and allow the thokku to cool completely before transferring it to a storage container.

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Tips

Use Ripe Tomatoes: Ripe, flavorful tomatoes give the best color and taste to the thokku.

Cook Until Thick: The key to good Tomato Thokku is reducing the mixture until most of its moisture has evaporated. Cooking time will vary depending on the tomatoes and the size of the pan.

Sesame Oil: Sesame oil gives this Tamil Nadu-style thokku its characteristic flavor and works especially well with the tomato and chili.

Fenugreek Variation: A little roasted fenugreek powder can add a traditional slightly bitter and aromatic note. Add it sparingly so it does not overpower the tomatoes.

Jaggery Variation: A small amount of jaggery can be added to balance very sour tomatoes without making the thokku noticeably sweet.

Storage: Once completely cooled, transfer the thokku to a clean, airtight container and refrigerate promptly. Always use a clean, dry spoon when serving. For longer storage, freezing small portions is a safer option than relying on extended refrigerator storage.

Serving Suggestion

Serve Tomato Thokku with idli, dosa, chapati, roti, steamed rice, curd rice, or spread it on bread or toast.