#quick thakkali thokku recipe

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Masicha Thakkali Thokku Recipe: A Tangy, Spicy Tomato Relish

If you’re a fan of South Indian cuisine, you know that Masicha Thakkali Thokku (mashed tomato thokku) is a must-have! This delicious, tangy tomato relish is easy to make, versatile, and packed with vibrant flavors. With its balance of spices, tanginess, and hint of sweetness, it can be enjoyed as a side, spread, or even a dip. Perfect with rice, idli, dosa, or chapati, this recipe is bound to become a staple in your kitchen.

What is Masicha Thakkali Thokku?

Masicha Thakkali Thokku is a traditional South Indian tomato chutney made by mashing (masicha) tomatoes, cooking them down to a paste, and seasoning with aromatic spices. Unlike many other thokkus, this one’s mashed and is particularly loved for its balance of tart and spicy flavors. It’s especially popular in Tamil Nadu households and can be made in bulk, lasting for days.

Ingredients

To make this quick and tasty thokku, you’ll need:

4–5 large ripe tomatoes, finely chopped

1–2 green chilies, chopped

1 tsp mustard seeds

½ tsp fenugreek seeds

1 tbsp gingelly oil (or vegetable oil)

A pinch of turmeric powder

1–2 tsp red chili powder (adjust to taste)

Salt, to taste

A pinch of asafoetida (hing) for flavor

Instructions

Step 1: Prep and Cook Tomatoes

Heat Oil: In a thick-bottomed pan, heat gingelly oil. Gingelly oil gives the thokku a unique flavor, but you can also use any neutral oil if it’s unavailable.

Add Mustard and Fenugreek Seeds: Once the oil is hot, add mustard seeds and let them splutter. Add the fenugreek seeds and cook until they turn golden brown.

Add Asafoetida: Add a pinch of asafoetida (hing) for its earthy, aromatic flavor.

Sauté Green Chilies: Add chopped green chilies and sauté for a minute until they’re slightly softened.

Step 2: Add Tomatoes and Spices

Cook the Tomatoes: Add chopped tomatoes and a pinch of turmeric powder. Stir well and cook on medium heat until the tomatoes begin to break down.

Add Spices: Add red chili powder and salt. Adjust the spice level as per your preference.

Mash and Simmer: Use a spatula to mash the tomatoes as they cook, creating a paste-like consistency. Cook until the mixture thickens and releases oil from the sides.

Step 3: Adjust and Serve

Taste and Adjust: Adjust salt and spice if needed.

Cool and Store: Allow the thokku to cool. Store it in an airtight container in the refrigerator if you plan to keep it for a few days.

Tips for Perfect Masicha Thakkali Thokku

Choose ripe tomatoes: This brings out the natural sweetness and tanginess of the dish.

Add jaggery: For a slight touch of sweetness, add a small amount of jaggery. This is optional but recommended to balance the flavors.

Cooking time: Let the tomatoes cook until they’re soft and thickened; this step ensures the flavors meld well.

Storage: Thokku can be stored in the refrigerator for up to a week, so feel free to make a batch in advance.

Serving Suggestions

With Rice: Masicha Thakkali Thokku is a delicious accompaniment to plain steamed rice. A drizzle of gingelly oil over the rice makes it even better!

For Tiffins: Serve it alongside idli, dosa, or chapati as a tangy, spicy chutney alternative.

Spread: Try using it as a spread on sandwiches or rotis for an extra kick.

Conclusion

Masicha Thakkali Thokku is the perfect combination of simplicity and flavor. With minimal ingredients and bold spices, this tomato thokku elevates any meal with its tangy, spicy taste. Whether you’re serving it with rice, rotis, or even as a unique sandwich spread, this recipe is sure to add a traditional touch to your meals.

And also don’t forget check out our authentic and natural spices on Nischithdelicacies

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[kitchenkathukutty]

Tomato Thokku Recipe/Thakkali Thokku Recipe

Tomato Thokku Recipe :

Tomato Thokku or Thakkali Thokku is such a quick fix and an all-rounder accompaniment for almost all dishes ranging from simple curd rice to roti. I have already posted a version of tomato thokku with onion which goes well with roti and it is so great for travel.It stays perfect for three days at room temperature too.When refrigerated and handled right this can stay good…