Tomato Thokku Recipe | टमाटर ठोक्कु की रेसिपी | South Indian Spicy Tomato Pickle with Curd rice

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bringing you a delicious and tangy Tomato Thokku recipe, a traditional South Indian pickle packed with the flavors of ripe tomatoes and aromatic spices. This versatile dish can be enjoyed with rice, dosas, idlis, or even chapatis. It’s easy to make and can be stored for several days! Tomato Thokku is a perfect addition to your everyday meals, adding that extra zing and flavor. Try it out and let us know how it turned out!

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Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 40 mins

Ingredients:

For tomato Thokku:
Sesame oil 1 tbsp
Tomato dices 7 pcs
Tamarind soaked 1 tbsp

Sesame oil 2 tbsp
Mustard seeds 1 tsp
Curry leaves 12-15 pcs
Garlic chopped 1 tbsp
Dry red chilli 2 pcs
Red chilli powder 1 tsp
Spalt 1 ts
Methi seeds powder ¼ tsp
Hing ¼ tsp
Jaggery 1 tbsp

For Curd Rice:
Cooked rice 3 cups
Curd 1 cup
Salt ½ tsp
Black Pepper Powder 1 tsp
Chopped coriander 1 tbsp
Green chilli chopped 1 tsp
Oil 1 tbsp
Mustard seeds 1 tsp
Dry red chilli 2 pcs
Curry leaves 6-7 pcs

Method:

For Tomato Thokku:

Cook tomatoes and tamarind:
Heat sesame oil in a pan.
Add diced tomatoes and cook until they soften and start breaking down.
Add soaked tamarind directly to the tomatoes and continue cooking until the mixture thickens and tamarind is fully integrated.
Remove from heat and let the mixture cool down.
Once cooled, grind the tomato-tamarind mixture into a fine paste and set aside.

Tempering:
In the same pan, heat some sesame oil.
Add mustard seeds and let them crackle.
Add curry leaves, chopped garlic, and dry red chilies. Sauté until the garlic turns golden and aromatic.

Add tomato-tamarind paste:
Add the ground tomato-tamarind paste back to the pan with the tempering.
Stir well to combine and let it cook on medium heat.

Add powdered spices:
Now, add red chili powder, salt, fenugreek seeds powder (methi), and hing (asafoetida) to the pan. Mix well.
Simmer the mixture on low heat, allowing the spices to infuse into the paste and the oil to separate from the sides.

Add jaggery:
To balance the tanginess, add jaggery and stir it into the thokku.
Let it cook for a few more minutes until everything is well combined and the thokku has a rich, thick consistency.
Remove from heat and set aside.

For Curd Rice:

Prepare the rice mixture:
In a large bowl, mix cooked rice with curd (yoghourt).
Add salt, black pepper powder, chopped coriander, and green chilies, and mix well.

Tempering for curd rice:
Heat oil in a small pan.
Add mustard seeds and let them crackle.
Add dry red chilies and curry leaves, and sauté until the chilies turn crisp and the curry leaves release their aroma.
Pour the tempering over the curd rice and stir to combine.

Serve:
Serve the tangy, spicy Tomato Thokku as a side with the cool, creamy Curd Rice. The balance of rich, flavorful thokku and refreshing curd rice makes for a delicious meal.




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