Tomatoes are rich in vitamin C and it takes part in our regular food habit.This fruit is available in market throughout the year and the prices are very much affordable too; sometimes we get in a very cheaper rate.Tomato thokku can be prepared in these times and can be stored for about a week. This can also be taken as a side dish for chappathi/roti during travel.



Tomato – 1kg
Whole dry red chillies – 8 to 10
Mustard -1tsp
Asafoetida -1 tsp
Red chilli powder -3 tsp
Coriander powder – 4 tsp
Turmeric powder -1/2 tsp
Garlic -2 full
Gingelly oil -6 to 7 tbsp
Salt as required



  1. Cut half of the tomatoes in big pieces and grind the remaining half.
  2. Heat oil in thick Kadai/pan and add mustard.Let it splutter.
  3. Now add the whole garlic pods, red chillies,Asafoetida and just saute. put in the chopped pieces of tomatoes and fry well.
  4. Once the tomato pieces are cooked mushy add in the grinded tomato paste and red chilli powder, coriander powder, turmeric powder and salt.
  5. Keep frying in medium flame with continuous stirring. Take care not to get burnt.
  6. When the tomatoes get cooked to a gravy/pickle form oil starts oozing out. 
  7. In this stage put off the flame and allow it to cool.Now the thokku is ready to serve or carry.

Tomato Thokku

  • Add little more oil if you find that the gravy getting sticked to the pan or if you feel that oil is not sufficient.
  • This can be stored in airtight box or glass bottles. 
  • Do not cut the red chillies because adding in whole form gives a better look and taste.
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