Thakkali thokku/Tomato thokku is a tasty sidedish for Dosa and Idly. Some prefer to team this thokku with rotis and parathas also.
1/2 kg Riped Tomato
2 tbsp Coriander leaves
1/2 cup Oil
A green peas size Asafoetida/Hing
2 tbsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Jaggery
As per taste Salt
1 tbsp Oil
2 tsp Mustard seeds
1 tsp Split Urad dal
Few Curry leaves
1) Wash and clean the tomatoes, chop them into pieces.
2) Grind them with coriander leaves to smooth paste and keep aside.
3) Heat 1 tbsp oil in a kadai and add Mustard seeds to crackle.
4) Add Urad dal and when it turns to light brown add Curry leaves. Sauté them for few secs and transfer them to a bowl.
5) In the same kadai add 1/2 cup of oil and Asafoetida. After Asafoetida gets roasted, add tomato puree.
6) Now add turmeric powder, Red chilli powder and Salt. Mix well.
7) Let the heat be in medium flame, cover and cook till moisture evaporates. Make sure to stir occasionally to avoid getting burnt at the bottom.
8) Finally oil will start oozing out, at this stage add the seasoning mixture & jaggery and let it cook for few more minutes.
9) When the oil oozes out completely to form thokku, switch off the flame and let it cool down.
10) Once it cools down, you can transfer to a Glass container and store it in refrigerator.
1) If you want nice red color, add 1 tbsp of byadagi mirchi powder or Kashmiri mirchi powder along with normal Red chilli powder. These powders give colours and spiciness will not increase.
2) You can dry roast fenugreek and powder it, add 1/2 tsp of this powder to thokku finally.
3) I prefer adding coriander leaves, you can skip it if you don't have them.
4) While seasoning, add 1 cup of finely chopped onion and sauté till golden brown. Finally add this seasoned mixture to thokku as mentioned above. This gives nice crunchy taste.
5) Generally Sesame oil is used for all thokkus, but here I have used Sunflower oil. You can use any oil of your choice.