Thakkali Thokku | Tomato Thokku Recipe

Ingredients

• 6–7 mediumripe tomatoes, washed and wiped clean
• 30 ml (2 tbsp)gingelly oil or sesame oil
• 6–8 clovesgarlic, finely chopped
• 15 ml (1 tbsp)thick tamarind extract
• 2.5 ml (1/2 tsp)mustard seeds
• 2.5 ml (1/2 tsp)cumin seeds
• 1.25 ml (1/4 tsp)asafoetida
• 1dried red chilli
• 5 ml (1 tsp)red chilli powder
• 1.25 ml (1/4 tsp)turmeric powder
• as neededsalt
• a fewfresh curry leaves

Instructions

1. 1

   Chop the tomatoes

   Wash and wipe the tomatoes, chop them roughly and put them in a blender.

2. 2

   Pulse the tomatoes

   Pulse a few times to make a coarse purée, stopping before any large chunks remain.

3. 3

   Temper the spices

   Heat 30 ml (2 tbsp) gingelly or sesame oil in a heavy-based pan. Add 2.5 ml (1/2 tsp) mustard seeds, 2.5 ml (1/2 tsp) cumin seeds, the dried red chilli cut in two and 1.25 ml (1/4 tsp) asafoetida.

4. 4

   Cook garlic leaves

   Add the finely chopped garlic and a few curry leaves, then cook for 1 minute.

5. 5

   Add tomato purée

   Stir in the tomato purée and cook for 3–4 minutes.

6. 6

   Mix in tamarind

   Add 15 ml (1 tbsp) thick tamarind extract and mix well.

7. 7

   Season the thokku

   Add 5 ml (1 tsp) red chilli powder, 1.25 ml (1/4 tsp) turmeric powder and salt as needed.

8. 8

   Simmer covered

   When the mixture begins to bubble, cover the pan and cook over a low heat for 15–20 minutes.

9. 9

   Check the consistency

   Take the pan off the heat when the thokku is thick and oil is visible on top and around the sides.

10. 10

    Serve or store

    Serve with a South Indian breakfast, rice or roti. To store, let it cool completely, then place it in an airtight glass container in the fridge for up to a month.

What is thakkali thokku?

Thakkali thokku is a concentrated tomato relish from Tamil Nadu, in South India. Tomatoes cook down with a spiced oil tempering and tamarind into a tangy, savoury accompaniment.

This version uses garlic, curry leaves, mustard and cumin for fragrance, while a slow covered simmer helps the tomato mixture become thick enough to serve alongside breakfast dishes, rice or roti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 12g protein, 76g carbs, 19g fat.

The tomatoes provide most of the carbohydrates, while sesame oil contributes most of the fat; the recipe has only a modest amount of protein, mainly from the tomatoes and spices. Serve a spoonful with a protein-rich dish and vegetables to make a more balanced plate.

Tomatoes and tamarind

Tomatoes: ripe ones bring a fuller flavour and soften readily as they cook. Pulsing them to a coarse purée keeps the mixture textured rather than completely smooth.

Tamarind: thick extract adds a sharp, sour note to the tomatoes. Mix it in before adding the powdered spices so it is distributed through the relish.

Build the tempering

Whole spices: mustard and cumin seeds go into hot gingelly or sesame oil first, along with asafoetida and a split dried chilli. This brief tempering lays down the savoury base for the tomatoes.

Garlic and curry leaves: add them after the spices and cook for 1 minute. Keep an eye on the garlic so it cooks without scorching before the tomato purée goes in.

Get the texture right

Low heat: after the mixture bubbles, cover the pan and simmer it for 15–20 minutes. Keep the heat low so the tomatoes can cook down without catching on the base.

Doneness: the thokku is ready when it looks thick and oil is visible on top and around the sides. If it is still loose, continue cooking until it reaches those cues.

Serve it with

Breakfast: spoon the relish alongside a South Indian breakfast dish for a tangy, spicy contrast. A little goes a long way as an accompaniment.

Rice or roti: serve it with rice or roti as directed in the recipe. Its thick consistency makes it easy to portion alongside either.

Cool before storing

Cooling: let the thokku cool completely before transferring it to an airtight glass container. The recipe recommends keeping it refrigerated for up to a month.

Portioning: use a clean spoon to take out what you need, then close the container again. This keeps the rest protected between servings.

Recipe notes & tips

• Wipe the tomatoes dry before chopping them for the blender.
• Pulse rather than blend continuously to keep the tomato purée coarse.
• Use a heavy-based pan for the covered simmer.
• Keep the heat low once the tomato mixture starts bubbling.
• Look for visible oil and a thick consistency as cues that the thokku is ready.
• Cool the thokku completely before putting it into its storage container.

Variations

• Adjust the heat: use less red chilli powder for a milder thokku.
• Choose the oil: use gingelly oil or sesame oil, as listed in the recipe.
• Change the texture: pulse the tomatoes less for a chunkier result.
• Serve with breakfast: pair it with a South Indian breakfast dish.
• Make it a rice side: serve a spoonful alongside rice.

Common mistakes to avoid

• Over-blending: the purée can lose its coarse texture; pulse just until large chunks are gone.
• Scorching the garlic: it can turn bitter; cook it for only 1 minute before adding the tomatoes.
• Cooking too hot: the tomato mixture may catch on the pan; simmer it covered over a low heat.
• Stopping too soon: a loose mixture is not at the stated finish; cook until thick with oil visible on top and at the sides.
• Storing while warm: trapped warmth can affect storage; cool the thokku completely first.

How to store

Once completely cool, transfer the thokku to an airtight glass container and refrigerate for up to a month. Take out portions with a clean spoon; the recipe does not specify a reheating method.

Frequently asked questions