Thokku is one variety of chutney, very commonly made in most of the Tamil Brahmins household. It has a better shelf life than chutney and needless to say, little more oil is used in making thokku. There are many varieties of thokku, but my family’s most favourite one is tomato thokku. I make this very rarely as this is made exclusively by my mom. Whenever my daughter go to my parents home to stay with them, this is will be made and kept ready for her and of course, a parcel for the rest of us.

Today I made this as I could manage to buy some good tomatoes at very affordable price. This is a very versatile dish which can be served along with idli, dosa, roti, puri, upma, curd rice, almost any Indian dish.So, I am sharing my very simple and easy to make recipe for this delicious thokku. My family loved it. Hope you all would like it too:)

Ingredients

Tomato – 1 kg

Sesame oil – 7 tbsps

Turmeric powder- 1 tsp

Red chilli powder- 4 tsps

Salt – 3 tsps or to taste

Sugar – 1 tsp

Asafoetida- 1/2 tsp

Mustard- 1 tsp

Fenugreek seeds – 1/2 tsp

Sesame oil – 7 tbsps

Method

1. Wash and drain the tomatoes. Cut and grind it to a purée.

2. To the purée, add salt, turmeric powder, red chilli powder, asafoetida and sugar and mix well.

3. Heat a heavy bottom pan and add oil.

4. Now add mustard and let it splutter. Once it starts spluttering, add fenugreek seeds and sauté.

5. Reduce the flame and add the tomato purée mixture and stir it well.

6. Check for seasonings.

7. Close the pan with a lid and let it cook on a medium flame till the mixture thickens and oil starts leaving the mixture.

8. Switch off the flame and let the tomato thokku cool down in the pan.

9. Transfer it to a clean and dry jar. It can be stored in the fridge for 2 weeks.

10. This tomato thokku can be served with roti, dosa, idli, Upma and steamed rice.

11. If your family is game for more unique dishes, this can be used as spread for sandwich, as a dip for snacks if mixed with yogurt or can even be used to make Upma:)