Monday, May 14, 2012

Tomato Thokku/Thakkali Thokku


Happy to convey you all that this is my 25th post. In this special day, I thought of posting a sweet or a special recipe. But, for special reason, I have zero down to post thakkali thokku(tomato chutney) as my 25th recipe. The reason being, my hubby is very big fan of thakkali thokku. He is the reason for making this blog otherwise my recipes won’t be recognized by others... so im very proudly dedicate this recipe to my lovable husband Madhan.

Within 1 week, I have 583 viewers,12 subscribers,7 followers and 30 comments... I would like to thank u all my visitors & followers for your continuous encouragement. A Special thanks to my Subscribers & lovable sister Uma.                                                                                                                                  

I would request you all to try my recipes and please drop your invaluable feedback And suggestions to make the blog better than the best. Any kind of feedback And suggestions, that you think, will improve us, are welcome.. I also wish you to subscribe to this blog by providing your email id in the subscription box available on the right side of the blog.

" Thank you for visiting the blog ! Keep visiting it again & forever!! " 
Best Regards, 
Rekha Madhan.



Tomato: 10
Garlic: 15pods(Finely chopped)
Red chili powder: 1 1/2 tsp (or as per taste)
Turmeric powder: a pinch
Salt - To taste
Gingelly oil (nallennai) -  3 1/2 tbsp
Mustard seeds: 1/2 tsp
Asafoetida (perungayam): 1/4 tsp
Curry leaves: few (chopped)
Fenugreek seeds - 1/4 tbsp.
Jeera - 1/2 tbsp


Wash and clean the tomatoes. 
Chop it into small pieces and pressure cook for 4 to 5 whistle.
Keep aside.

Heat  3 tbsp of oil and seasoning with mustard seeds, 
asafoetida,fenugreek seeds, jeera,
curry leaves.

When mustard splutters, add the chopped garlic, tomato,chilli powder, 
turmeric powder and salt.

Allow the mixture to boil around 10-15 mins.After that,reduce into medium flame and stir it at regular intervals.

As the mixture boils, it would slowly thicken. Keep stirring occasionally.

When you find thick sauce in the pan, increase the flame and stir it continously.

The oil is separating gradually. Now switch off the stove and allow the thokku to cool. 

Add the remaining oil and garnish with coriander leaves

Serve it with dosa or idly.


Once cooled, transfer it to a air tight container and keep it in the fridge. This thokku will stay fresh for a month if stored properly.

You can also be mixed with hot rice and serve it as tomato rice.


  1. Akka you are always welcome...Anytime and Anything for you dear sister..

    Yours everloving Sister,

  2. Hi Reha ,

    Very very neat Blog.

    Beautiful presentation.

    Looks and Sounds YummmmmmY ...

    I am Expecting more from you like this....

    Keep RocK....

    1. @punitha: thank u so much for ur encouragement athai :)...

  3. congrats!! and its really tasty one...... keep blogging.......

  4. Thokku looks delicious...I do in a different way. Pressure cooking tomatoes is an interesting twist..wil try it soon.

    Congrats on your quarter century, happy blogging! :)

    1. @mahi:hi mahi.. thank u so much. u r senior in cooking.your appreciations are really encouraging me.. thank u once again

  5. gud work rekha.. Keep it up.. Mohan

  6. wowww mouth is saliving..a must try recipe..almost recipies i like rekha..

  7. did you add cornflour to get glossyness and thick consistency?it has got glossy look..thats why iam asking..

    1. no mam.. i didnt add cornflour..That was oil,at final stage oil will get separated from thokku.

  8. Rekha akka...I tried three of ur recipes today...this..lemon semiya and upma balls....lemon semiya came out excellent and the other 2 r getting ready...awesome job am waiting for more recipes...good job...