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A vibrant and tangy South Indian tomato relish, slow-cooked with spices until rich and concentrated. This versatile condiment pairs perfectly with idli, dosa, chapati, or mixed with plain rice.
Wash the tomatoes thoroughly and pat them completely dry. Roughly chop them and transfer to a blender. Pulse a few times to get a coarse, chunky puree. Do not add any water and avoid making a fine paste.
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Lower the heat, then add the fenugreek seeds, asafoetida, and curry leaves. Sauté for 15-20 seconds until fragrant. Be careful not to burn the fenugreek seeds.
Add the finely chopped garlic and grated ginger. Sauté for about a minute until the raw aroma disappears.
Pour the prepared tomato puree into the pan. Add the red chili powder, turmeric powder, and salt. Stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to low-medium. Let it simmer, stirring every 5-7 minutes to prevent sticking. Cook for about 35-40 minutes.
Continue cooking until the mixture thickens significantly, turns a deep reddish-brown, and the oil begins to separate and float on the sides and top. This indicates that the thokku is perfectly cooked.
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A vibrant and tangy South Indian tomato relish, slow-cooked with spices until rich and concentrated. This versatile condiment pairs perfectly with idli, dosa, chapati, or mixed with plain rice.
This south_indian recipe takes 60 minutes to prepare and yields 8 servings. At 173.73 calories per serving with 2.13g of protein, it's a moderately challenging recipe perfect for side or condiment.
Stir in the grated jaggery and cook for another 2-3 minutes until it dissolves completely and is well incorporated.
Turn off the heat and allow the tomato thokku to cool down to room temperature. Once completely cool, transfer it to a clean, dry, and sterilized airtight glass jar for storage.
Sauté 1 large finely chopped onion after the tempering until golden brown, then proceed with adding the tomato puree for an Onion-Tomato Thokku.
For a more pungent flavor, increase the garlic to 15-20 cloves, leaving them roughly chopped instead of fine.
Dry roast 1 tsp coriander seeds, 1/2 tsp fenugreek seeds, and 2-3 dry red chilies. Grind to a fine powder and add it along with the turmeric and chili powder for a more complex aroma.
Tomatoes are a primary source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain types of cancer.
Spices like turmeric (containing curcumin), ginger, and garlic possess potent anti-inflammatory properties that can help combat chronic inflammation in the body.
Asafoetida and fenugreek seeds are traditionally used in Indian cooking to support healthy digestion, reduce bloating, and prevent flatulence.
In moderation, yes. It's rich in lycopene from tomatoes and beneficial spices. However, it is high in oil and sodium, so it should be consumed in small quantities, especially if you are monitoring fat and salt intake.
A 1/4 cup serving (approximately 65g) contains around 150-180 calories, with most of the calories coming from the oil used in its preparation.
When stored in a sterilized, airtight glass jar in the refrigerator, it can last for up to a month. The layer of oil on top acts as a natural preservative.
While gingelly oil provides the authentic taste and preservative qualities, you can use other neutral oils like sunflower or groundnut oil. However, the traditional flavor and shelf life may be slightly altered.
This usually means it needs to be cooked longer. Continue to simmer on low heat, stirring occasionally, until all the water content from the tomatoes has evaporated. The oil will then begin to ooze out from the sides. It could also mean that not enough oil was used initially.
You can easily balance the tanginess by adding a little more grated jaggery or a pinch of sugar. Stir it in and cook for a few more minutes until it dissolves.