Description
This Andhra style thokku is hot in taste and yummy. Usually in tamilnadu we prepare thokku with onion. This method is only with tomatoes.
Thakkali thokku/ Tomato thokku/ Thakali thokku/ Tomato pickle/ Thakkali oorukkai
| Ingredients-1 | |
|---|---|
| 4 nos | Tomato (big) |
| 6 tsp | Chilli powder(exact measurement) |
| 1 Lemon Sz | Tamarind(big american lemon size) |
| ¼ tsp | Turmeric powder |
| 1 | Whole garlic(peeled) |
| ½ cup | Oil |
| Salt ( as per taste) |
| Ingredients-2 | |
|---|---|
| ¾ tsp | Cumin seeds |
| ¾ tsp | Fenugreek seeds |
Instructions
Heat pan and dry fry the cumin seeds and fenugreek seeds(without oil) for 1 minute (or till you get nice aroma) in medium heat. switch off the stove. Grind into powder and keep aside.
Wash and cut the tomatoes into big pieces. Heat 1/4 cup oil in pan. Add tomatoes and cook in high heat. In first 5 minutes tomatoes become soft and juicy, cook another 5 minutes to make thick the tomato pulp. Now add chilli powder, tamarind, turmeric powder, ground cumin & fenugreek seeds powder and salt. Cook for another 10 minutes in medium flame. Switch off the stove and let it cool.
Grind this cooked tomato gravy with 1 whole garlic into fine paste. Then heat 1/4 cup oil in pan and add this ground paste and cook for 8-10 mintes. Now yummy thokku is ready for you. You can have it with white rice, curd rice, idli, dosai, chappathi,etc:
Notes
Don’t add even 1 drop of water.
Adding 6 teaspoons of chilli powder will be very spicy for 3 days, later it will reduce. So don’t scare on the first day.
You can save this in airtight container for atleast 2 months in fridge.
I got approx. 3/4 kg(750 grms) tomato thokku in this procedure.
30 Comments
Hi Kaviarun,
Thanks a Lot, my Husband is from AP I never cooked in AP style, 1st when I tried your recipe it came out awesome, my hubby loved it………..thanks lot once again
I used rhubarb instead of tamarind, turned out very tasty. Tried with tamarind too but rhubarb is my choice going forward. Thanks for sharing
very nice…cooked this at home and all loved the taste..thanks a lot
Pls advice how much water we should use for the tamarind?
Hi linsy,
You don’t have to add any water to tamarind, once you heat it on the pan, it will become soft and will easily grind. Thanks.
Hi, i would like to add Asafoetida in this.Will it be nice? Please suggest
Kavi, Do you mean 1 clove of garlic or 1 garlic which has like 10 or 12 garlic cloves?
Hi Kavi,
This dish is so fantastic, and simple to prepare. It tasted so good after I prepared with the exact measurements as mentioned by you.
Thank you,
Phani.
what is the english& hindi name for masikai(used for children for stomach pain)
thnx for sharing ths wonderfull thokku ,tried today turned out well n tastes heavenly.
WOW…… wonderful recipe ,dying to make this……:)
Hey Kavi..After a very long time I landed up trying ur recent post as it was soooo mouth watering to look at and outcome was fantastic..just like what was shown in the pic..Very simple and an apt side dish for most of the tiffin items..loved it a lot..but i did reduce the spice level ;)as i felt it was toooooooooo much of spice :).Anyways ..great dish and appealing pic ..
Cheers
Radha Arvindh
Thank u Radha for u feedback.
very nice preparation & it looks delicious.Ur curd rice looks perfect
Thank u viji.
kavi! I tried this… it came out so good… except that its too much garlic for me… nxt time will try with li'l less garlic… let us see how it come…
Thanks malar…. Do u really think it's too much garlic?….In this recipe we don't get much garlic smell or taste paa…..any way if u don't like, just reduce the amount of garlic & come back with ur feedback…thanks.
Kavi! You are right… after 3, 4 days the garlic smell and the hotness minimized. I make that again… I think we are getting addicted to your recipe … 🙂
Thakkali thokku – In srilanka We call thakkali for tomatos is it same in india? or we have adopted it from indian languages….Anyway i gave this recipe to mu mom and she tried it was great…..Thanks a lot.
🙂 yes! it is thakkali in tamil in india too… 🙂
Amazing. Extraordinary presentation . One of my favourite website is yours. Thanks a lot.
hi kaviarun
2 days back i tried ur recipe,today i tasted it.delicious.
Thanks for ur feedback Mughil.
Kavi, awesome colour, chutney supera irruku. Good presentation, thanks for sharing.
i really thnk my lucky stars…….. i have been looking for this recipe for so long. to make on fasting days without onion and garlic….. thnk u soooooo much.. can u do me another favour? pls can u also send me some of tht rice along with the thokku.
heheheheh
Thanks Shalini, will definitely send u the rice and thokku….did u notice Shalini? we have to add 1 whole garlic paa…
kavi if u could post the recipe for ur awesome curd rice i will be glad
Jayamini, it's simple yaa….Take cooked hot rice, mash it well with little salt. Add curd and mix well without lumps. In pan heat oil add mustard and urad dhal, let it to splutter. Then add green chillies–2, curry leaves, asafoetida in low heat. Add this thalimbu with rice and mix well. Garnish with chopped cilantro and grated carrot(little).
Optional ingredients: 1/2 tsp lemon juice(if u like sour taste), chopped shallots, chopped mango, 1 red chilli.
1/2 rice—1 cup curd gives u smoothy curd rice.
Thank u, thank u, thank u Cap.
Wow Kavi….semaya irukku…color superb. Picture inviting !!! Thayir satham looks attractive. Kavi gonna try soon…
Have a great day