Thakkali Thokku


Thakkali Thokku

Tomato pickle
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Tamil
Servings 10 people


  • 1 kg Tomato ripe
  • 1 tsp Mustard seeds
  • Asafoetida A pinch, Kayam
  • 1 tsp Fenugreek powder Uluva
  • 1 tbsp Sambhar powder
  • Jaggery As reqd, Sharkkara
  • 1 tbsp Chilly powder
  • Salt As reqd


  • 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.
Tried this recipe?Let us know how it was!

Response (5)
  1. S
    SN March 7, 2007

    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.

  2. R
    Rajesh November 5, 2005

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

  3. s
    savithri December 7, 2005

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

  4. s
    shankari May 25, 2005

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

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