this is tomato thokku in tamil you can call
it thokku or pickle or chutney it's
very tasty so hi friends welcome to Desilicious kitchen let us see how to make
tomato thokkui but before that do not
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to make this look we have taken 1 kilo
ripe tomatoes ripe tomatoes give a nice
taste to this thokkuvso apart from these
ripe tomatoes we also need 1 tsp
asafoetida hing 1 TSP mustard seeds or
rai 2 tsp salt 1 tsp turmeric powder red
chilli powder 1 tbsp 2 tbsp tamarind or
Imli 1/2 tsp fenugreek seed powder or
methi powder 1 tbsp jaggery or
gud and we also have taken 250
milliliter or 1 cup of sesame seed oil
you can reduce oil if you want but we
like more oil in the thokku as the
tomatoes are ripe they are not very sour
so we have added tamarind to this but we
do not want to add any water to it the
tomatoes will ooze out water and the
tamarind will get moisture from it so
what we are going to do is we are going
to put a little salt on the tamarind
and add the tomatoes to it and keep
aside for 10 minutes and after 10
minutes we have taken them all in the
mixer jar and we are going to grind in
batches without adding any water this is
very important do not add even a single
drop of water so the paste of tomatoes
and a little tamarind is ready so now
let us begin to make the thokku now heat
some sesame seed oil
when the oil is hot add in the mustard
seeds and when the mustard seeds crackle
switch off the flame now our flame is
off and we have added in asafoetida  or
hing powder because we have added 1
teaspoon which is quite a huge quantity
for asafoetida and we don't want to burn
them and now add the tomato paste very
carefully take it low near the pan and
add it and now also our flame is switched
off we have to take care because this
paste tends to splatter a lot
now mix well
so we are not going to add water even
when we are removing the remnants of the
tomato paste from the mixer take out
as much as possible with your..with your
hands but do not add a single drop of
water now we've switched on the flame
and we are going to keep the flame
medium to low throughout this is because
if you keep the flame high it will
thicken very fast but the raw smell of
the tomatoes will not go that so it's
important to cook on a low to medium
flame throughout and the pan in which
you are cooking the tomatoes should be a
little bigger because as I said this
mixture tends to splatter a lot now
after five minutes of stirring we have
added in turmeric powder and red chilli
powder now let us mix this well add salt
we have added everything except the
jaggery and fenugreek seed powder
jaggery and fenugreek seed powder will
be added much much later after the
mixture begins to thicken now it has
started thickening as you can see the
oil has started floating on top now it's
time to add the jaggery we've added in
the jaggery now and methi powder or
fenugreek powder
but there is still some moisture in it
now so it should take around five to
seven minutes for the moisture to
entirely dry up and for the mixture to
thicken more so after adding jaggery and
fenugreek seed powder we'll wait for
five to seven minutes seven minutes
we'll keep stirring now it's seven
minutes and we have switched off the
flame now it's important that we allow
it to cool completely and even as it is
cooling we should not close it with a
lid because then there will be moisture
inside so if you want to cover it then
you can cover it with a clean cloth that
way air can also get in but it will not
leave out moisture so now our mixture has
cooled down our tomato taco or pickle is
all ready doesn't it look so yummy now let
us serve this and show you
as I said this is a very versatile thokku and
you can have it with just plain rice add
a little bit of sesame seed oil on it
and add this and have it like that or
have with rotis or bread or Idli or
Dosa with idli it's the best
combination hope you enjoyed watching
this recipe thank you so much for
watching see you soon with another video
bye for now
take care
