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 made with different vegetables, Often people confused with Thokku and Pickle. But both are same.
2. First of all, slice tomatoes into pieces and make smooth juice without water in a blender.
3. In a pan heat Gingelly Oil, and add Mustard seeds. When it start to spurts, add Fenugreek seeds and Curry leaves. Saute for a minute
4. Add Asafoetida and mix well.
5. Now add Tomato Puree and Tamarind Juice mix well.
6. Add enough salt
7. We now add some Chilly powder. We add both Normal chilly powder and Kashmiri Chilly powder to give good colour
8. If you want some sweet, just add a teaspoon of Jaggery or Sugar.
9. Now we will stir continuously till the oil start to separate. We evaporate water content maximum so that we could keep it for long time
10. If oil started to appear . We could switch the flame off and let to cool down.
11. You could keep it in an Air tight container in refrigerator up to 10 days
12. Best with Dosa, Idly , Appam or Rice