Thakkali Thokku

Thakkali Thokku, or tomato thokku, is a flavorful and tangy South Indian condiment made primarily with ripe tomatoes, slow-cooked with spices and oil until thick, rich, and intensely aromatic. Though it resembles a pickle in both appearance and shelf life, thokku is best described as a relish-something spooned over hot rice, smeared on dosa, or enjoyed with idli, chapati, or even curd rice.

Thokku is not limited to tomatoes alone. Across South India, thokku is made using various vegetables and fruits such as raw-mango, gooseberry (amla), Onion, or even garlic. What makes thokku distinct is its intense cooking process, where the main ingredient is reduced along with spices, tamarind, mustard seeds, fenugreek powder, chili powder, turmeric, and gingelly oil, creating a thick, glossy mixture that bursts with flavor.

Many people often confuse thokku with pickle (oorugai or achar)-and understandably so. Both use oil, spices, and salt as natural preservatives and can be stored for several days or weeks. But the difference lies in the texture and preparation. Pickles are typically made by marinating chopped raw or semi-cooked ingredients in spices and oil, and then sun-dried or matured over time. Thokku, on the other hand, is always cooked thoroughly into a paste-like consistency, giving it a soft, spreadable texture and deep, caramelized flavor.

Thakkali Thokku is especially popular in Tamil Nadu and Kerala. In Tamil households, it’s a kitchen staple-often made in batches and stored for use during travel or busy weekdays when there’s no time for elaborate cooking. The Kerala versions may include curry leaves, garlic, or even a hint of jaggery to balance the tomato’s natural acidity.

This relish is a perfect example of South India’s mastery over simple ingredients turned into intense, layered flavors. Just a spoonful of thakkali thokku over hot rice with a drizzle of ghee or sesame oil can make a complete, satisfying meal.

Whether you consider it a pickle or a thokku, one thing is certain-this tangy, spicy tomato relish is pure comfort on a plate.

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Thakkali Thokku

Author: Ushadevi Cooking Method: Sauteing Cuisine: Andhra, Tamil Courses: Curries & Side Dishes, Vegetarian

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 5 Tomatoes
• 1 ¹⁄₂ teaspoon Gingelli Oil
• 1 teaspoon Mustard seeds
• ¹⁄₂ teaspoon Fenugreek seeds
• ¹⁄₂ teaspoon Asafoetida
• 1 teaspoon Chilly powder
• 1 teaspoon Kashmiri Chilly powder
• 1 tablespoon Tamarind juice
• 1 spring Curry leaves
• ¹⁄₂ teaspoon Salt
• 1 teaspoon Jaggery (optional)

Instructions

1. Thakkali Thokku is a relish from South India. Thokku is made with different vegetables. Often people confuse Thokku with pickle, but both are not the same.
2. First of all, slice tomatoes into pieces and make a smooth juice without adding water in a blender.
3. In a pan, heat gingelly oil and add mustard seeds. When they start to splutter, add fenugreek seeds and curry leaves. Sauté for a minute.
4. Add asafoetida and mix well.
5. Now add the tomato purée and tamarind juice, and mix well.
6. Add enough salt.
7. Add some chilli powder—both regular and Kashmiri chilli powder for better colour.
8. If you want a hint of sweetness, just add a teaspoon of jaggery or sugar.
9. Now stir continuously till the oil starts to separate. Let the water content evaporate as much as possible so that it keeps longer.
10. Once the oil starts to appear, switch off the flame and let it cool down.
11. You can store it in an airtight container in the refrigerator for up to 10 days.
12. Best served with dosa, idli, appam, or rice.