Tomato Thokku

tomato thokku watermarked


tomato thokku table


  1. Wash the tomatoes well. Heat up some water in a vessel. When the water is hot, soak the tomatoes in the hot water and keep it for 5 to 10 minutes


  1. After 10 minutes, peel the skin of the tomatoes. (If you slightly make some marks on the them with a knife it will be easy to peel the skin)


  1. Heat up the Sesame oil in a pan. When the oil is hot, add mustard seeds. When the mustard seeds crackle add the curry leaf, and asafoetida


  1. Add the chili powder and lower the flame. Otherwise it will be burnt and the color will change


  1. Add the tomato puree, required amount of salt and mix it well


  1. After adding the tomato puree, close the pan with a lid. Otherwise it will splutter on you
  1. Cook the tomato puree for 10 minutes, and add the tamarind extract. Cook the gravy till it gets thicker and the oil float on the top


  1. After the gravy gets thicker, add a small amount of jaggery and mix it well and switch off the flame
  1. Keep this tomato thokku in an air tight container and you can use it for a month, if you keep this in a refrigerator. It will go well with Idly, Dosa, and Roti


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