VegetarianVegetarian PicklesThakkali Thokku by SangeetaSachdeva July 9, 2004 written by SangeetaSachdeva July 9, 2004 Tomato pickle Print Recipe Votes: 5 Rating: 4 You: Rate this recipe! Cuisine Tamil Prep Time 15 minutes Servings people MetricUS Imperial IngredientsTomato(ripe) - 1 kgMustard seeds - 1 tspAsafoetida(A pinch, Kayam) -Fenugreek powder(Uluva) - 1 tspSambhar powder - 1 tbspJaggery(As reqd, Sharkkara) -Chilly powder - 1 tbspSalt(As reqd) - Cuisine Tamil Prep Time 15 minutes Servings people MetricUS Imperial IngredientsTomato(ripe) - 1 kgMustard seeds - 1 tspAsafoetida(A pinch, Kayam) -Fenugreek powder(Uluva) - 1 tspSambhar powder - 1 tbspJaggery(As reqd, Sharkkara) -Chilly powder - 1 tbspSalt(As reqd) - Votes: 5 Rating: 4 You: Rate this recipe! Instructions Grind the tomatoes. Heat oil in a kadai or a pan. Add asafoetida and mustard seeds. When the mustard seeds splutter, add tomatoes. Add fenugreek powder, sambhar powder, chilly powder, salt and jaggery. Close the kadai with a lid and keep stirring, in between. Once the thokku becomes thick and the oil floats on top, switch off the flame. :- Serve hot with rice or idlis or dosas. :- Beware : The tomato liquid splutters a lot. So make sure the children are away. Share this Recipe DinnerEasyLunchSidedishSpicy 5 comments 0FacebookTwitterPinterestEmail SangeetaSachdevaRelated Posts Mushroom Fry Kerala Sambar Easy Kerala Appam – Traditional Mushroom Masala Easy Kadala Curry Kerala Style Green Peas Curry – Kerala Style5 comments SN March 7, 2007 - 12:00 amWell! 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. Reply Rajesh November 5, 2005 - 12:00 amit came out good ! … but shudnt we have to add cut onions along ? Reply savithri December 7, 2005 - 12:00 amyes u can keep it out for 2-3 days with out refrigirate. Just add little xtra oil as a preservative. Reply shankari May 25, 2005 - 12:00 amIts Nice. Please let me know whether , can we keep it for 2 / 3 days with out refrigirated ? Reply Shehana February 17, 2006 - 12:00 amthe 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!!! Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.