Tomato thokku is a versatile dish which goes well with idli, dosa, chapati, paratha, curd rice, upma and many more dishes. Mixed with hot steamed rice, topped with a tsp of sesame seed oil, it tastes awesome. It can be used as a spread for bread toast and sandwiches. You can take this even during travel as it does not get spoiled for 2 days at room temperature. It comes handy when you don’t find time to cook or not in a mood to cook. I have already shared tomato thokku without garlic, using blanching method. In this we grind the tomatoes raw. Today we will learn how to make tomato thokku with garlic following this easy method with step wise pictures and video.
Tomato Thokku with Garlic
Prep Time : 10 mins
Cook Time : 45 mins
Yields: 11/2 cup
Recipe Category: Pickle-Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar
Yields: 11/2 cup
Recipe Category: Pickle-Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Ingredients needed
Tomato – 1 kg ripe ones
Garlic – 7-8 cloves
Tamarind – small gooseberry sized ball
Turmeric powder – 1/4 tsp
Chilli powder – 1 1/2 tbsp
Salt – 1 tbsp or as needed
Roasted fenugreek powder – 1/2 tsp
For the seasoning
Oil – 1/3 + 1 tbsp cup
Mustard seeds – 1 tsp
Hing/asafoetida – 1 tsp
Preparations
Soak tamarind in 2-3 tbsp of hot water. Extract thick juice and discard the pulp.
Roast fenugreek seeds on medium heat until you get a nice aroma. Leave it to cool, then powder it. (Usually I roast and powder 1/4 cup fenugreek seeds and store it. I use it when making pickles or thokku.)
Remove the skin of garlic, crush it and keep it aside.
Buy ripe tomatoes for making thokku. You can use a mix of Bangalore and country tomatoes (nattu thakkali). Wash tomatoes well and wipe it dry.
Cut the tomatoes roughly and blend it to a smooth puree.
Method
Heat oil in a pan (use gingelly oil/nallennai/ sesame seed oil), add mustard seeds and hing.
When mustard seeds splutters, add crushed garlic.
Saute for a few seconds, lower the heat and add the tomato puree.
Add turmeric powder, salt and chilli powder. Mix well and cook for 5 minutes.
Add tamarind water and mix well.
Cook covered on medium heat and saute at regular intervals. (Be cautious as when it boils, it splutters a lot and might scald your hands. So reduce the heat to low before opening the lid to stir).
Cook on medium heat until all the water evaporates and oil separates.
Add roasted fenugreek powder and mix well. Turn off the heat.
Shelf life and Storage
Once it cools completely, store it in a glass bottle in the refrigerator.
It keeps well for 20 days, if kept in the refrigerator. Take needed quantity in a small cup everyday rather than taking the whole bottle outside. Use dry spoon. If you follow all these tips, it will stay good for 20 days.
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View Comments (8)
Hi Padhu
I have been using your recipes right from the day I got married. Your recipes are so good and are a hit in my house. And now thank you and all the best for your Youtube channel.
Well explained. Thank you.
Really super
Chilli powder measurement is too high. 1.5 tbspn is given. 1.5 tsp is more than enough.
Chilli powder can be less or more depending on your preferences.
Oil measurement is also not clear. What does 1/3 + 1 tbspn cup mean? 2.5 tbspn of oil is more than enough
Can we reheat the tokku and use it if we took from refrigerator?
Turned out very well. My son loved it. So did I.
Thanks Ms. Padhu Shankar.