Tomato Thokku

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The quest for the perfect Tomato thokku is never-ending.  It can neither be too thick nor runny; tomato pieces should be disfigured but it can’t be a paste.  Finally, the spices should be just right and cooked to a perfect consistency.


Tomato Thokku

This thokku has been perfected by the mothers in my family over years of labor and love.  Surprisingly, both my mom & MIL use a very similar template that has been adapted with some minor tweaks to satisfy the palettes of their respective family.  I have tried to amalgamate the two to suite our palettes now.

  • Prep Time : 10 mins minutes
  • Cook Time : 60 minutes
  • Rating 4 stars - based on 1 review(s)
  • Yield : 1 bottle



Chop the tomatoes into two.  If using bigger tomatoes, chop them into bite size pieces.

In a thick bottomed utensil, add coconut oil + mustard seeds.  As the mustard seeds splutter, add the split urad dhal, asafoetida and fenugreek seeds.  Wait till they are toasted and then add the chilli powder.  Fry the chilli powder for a minute and this gives a nice smoky flavor to the thokku.

Add this stage, add the chopped tomatoes and salt.

IMG_8607Now, all you need to do is to let it cook in its own juice.


And wait for it to reduce.  This requires patience as it takes about an hour.

IMG_8621Transfer it into a bottle and refrigerate it.  It stays for about a month if stored with care.


Similar to the quest for perfect spaghetti, the perfect Tomato thokku is hard to attain.  But to me, this one comes close, very very close.


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