Thakkali Thokku

Tomato pickle

Thakkali Thokku

Tomato pickle

Category : Vegetarian, Pickles

By Sangeeta Sachdeva

Published On: 09 Jul 2004

Rating: 4
6 Votes, 5 Reviews
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15 Minutes
Served : 10
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Step 1

Grind the tomatoes.

Step 2

Heat oil in a kadai or a pan.

Step 3

Add asafoetida and mustard seeds.

Step 4

When the mustard seeds splutter, add tomatoes.

Step 5

Add fenugreek powder, sambhar powder, chilly powder, salt and jaggery.

Step 6

Close the kadai with a lid and keep stirring, in between.

Step 7

Once the thokku becomes thick and the oil floats on top, switch off the flame.

Step 8

:- Serve hot with rice or idlis or dosas.

Step 9

:- Beware : The tomato liquid splutters a lot. So make sure the children are away.


Well! its ok. There is no need to grind the tomatoes. It will be nice, if its cut into pieces. Also, the oil measurement is not mentioned. To preserve the preparation without any preservatives for about a year, you can cut the tomatoes into small pieces, smear turmeric, dry it in the sun for 2 days and then cook it in hot oil. There is no need to close the lid then. The reason being, the vapour formed therefore might lead to formation of fungus layer. Also, if you dry roast the mustard seed & fenugreek seed (1 to 2 teaspoon, depending on your preference), powder it and add it to the thokku, it will be even more tastier.


the recipe was very good....but we can add 2 sliced medium onions and tamarind as required...this`ll come more tastier...try it once. Nice recipe!!!


yes u can keep it out for 2-3 days with out refrigirate. Just add little xtra oil as a preservative.


it came out good ! ... but shudnt we have to add cut onions along ?


Its Nice. Please let me know whether , can we keep it for 2 / 3 days with out refrigirated ?

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