🍅 Thakkali Thokku | Spicy Tamil-Style Tomato Preserve

“Bold, tangy, and fiery — Thakkali Thokku, your everyday flavor booster!”

Thakkali Thokku is a spicy and tangy tomato pickle from Tamil Nadu, slow-cooked with mustard seeds, curry leaves, and aromatic spices. This versatile chutney pairs wonderfully with rice, dosa, idli, or chapati, adding a burst of traditional flavor to every meal.

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📝 Ingredients

** Ripe Tomatoes – 7 to 8
** Salt – to taste
** Hing (Asafoetida) – a pinch
** Sambar Powder – 2 to 3 tsp (adjust to taste)
** Mustard Seeds – ½ tsp
** Sesame Oil – 7 to 8 tbsp

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👩‍🍳 Directions

1. Prepare the Tomato Pulp:
   Roughly chop the tomatoes and grind into a smooth pulp without adding water.

2. Temper the Oil:
   Heat sesame oil in a heavy-bottomed kadai. Add mustard seeds and let them splutter. Then add a pinch of hing.

3. Add Tomato Pulp:
   Pour in the tomato pulp, stir well, and keep flame on medium-low.

4. Add Seasonings:
   Add salt and sambar powder. Stir thoroughly to dissolve the powder into the tomato base.

5. Cook Covered:
   Cook on medium flame. After 5 minutes, a frothy layer will form on top.

6. Cover to Avoid Splatter:
   Cover partially or fully to control splattering. Stir every 5 minutes, lowering flame to avoid burning.

7. Slow Cook Until Thick:
   After 20–25 minutes, the thokku will thicken, reduce in volume, and oil will separate and float on top.

8. Final Stir & Finish:
   Stir for 2 more minutes, turn off flame once spluttering reduces and mixture thickens. Let cool.

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💡 Tips & Storage Notes

• Adjust sambar powder if tomatoes are too sour or sweet.
• Use generous amount of sesame oil for authentic flavor and longer shelf life.
• Refrigerate after a day for freshness; always use dry spoons to serve.
• Slow cooking is key to developing flavor and preservation.

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🍽️ Serving Suggestion

Pairs perfectly with idli, dosa, chapati, curd rice, pongal, or upma. Also great as a quick sandwich spread.

Video Tutorial