Tamil Nadu

Tomato thokku

Name: Tomato thokku
Total time: 50 min
Yield: 12 servings
Cuisine: Tamil
Ingredients: 8 large ripe, chopped tomato; 1/4 cup sesame oil; 2 tbsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1 tsp mustard seeds; 1/2 tsp roasted and powdered fenugreek seeds; 1/4 tsp asafoetida; 2 tsp jaggery; 2 tsp salt; 1 sprig curry leaves

Tomatoes cooked down in gingelly oil until jammy, spicy and dark. Thakkali thokku keeps for weeks.

50 minTime

1 gProtein each

hotSpice

Thakkali thokku2 chapters · 1 min read

Make it your way

Grandma's wayTomatoes, gingelly oil, chilli and methi.

The original

55kcalsame

1 gproteinsame

1 gfibresame

50minutessame

Classic tomato thokku.

Per serving, worked out from the ingredient table.

Ingredients

Tomato8 large, ripe, chopped

Sesame oil¼ cup

Red chilli powder (indian red chili powder)2 tbsp

Turmeric (ground turmeric)½ tsp

Mustard seeds1 tsp

Fenugreek seeds½ tsp, roasted and powdered

Asafoetida¼ tsp

Jaggery2 tsp

Salt2 tsp

Curry leaves1 sprig

Method

5 steps

1Puree the tomatoes coarsely.
2Heat sesame oil, splutter mustard, add curry leaves and asafoetida, then the tomato puree, turmeric and salt.
3Cook on medium, stirring often, until reduced to a thick paste.
4Add chilli powder, methi powder and jaggery and cook until the oil floats on top.
5Cool and store in a dry jar in the fridge for up to 3 weeks.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Tomato thokku

Tomatoes cooked down in gingelly oil until jammy, spicy and dark. Thakkali thokku keeps for weeks.

50 minTime

1 gProtein each

hotSpice

Thakkali thokku2 chapters · 1 min read

Make it your way

Grandma's wayTomatoes, gingelly oil, chilli and methi.

The original

55kcalsame

1 gproteinsame

1 gfibresame

50minutessame

Classic tomato thokku.

Per serving, worked out from the ingredient table.

Ingredients

Tomato8 large, ripe, chopped

Sesame oil¼ cup

Red chilli powder (indian red chili powder)2 tbsp

Turmeric (ground turmeric)½ tsp

Mustard seeds1 tsp

Fenugreek seeds½ tsp, roasted and powdered

Asafoetida¼ tsp

Jaggery2 tsp

Salt2 tsp

Curry leaves1 sprig

Method

5 steps

1Puree the tomatoes coarsely.
2Heat sesame oil, splutter mustard, add curry leaves and asafoetida, then the tomato puree, turmeric and salt.
3Cook on medium, stirring often, until reduced to a thick paste.
4Add chilli powder, methi powder and jaggery and cook until the oil floats on top.
5Cool and store in a dry jar in the fridge for up to 3 weeks.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tomato thokku

Make it your way

Ingredients

Method

Tomato thokku

Make it your way

Ingredients

Method

Make it a meal