Thakkali thokku recipe

Ingredients

• 1 tablespoon Mustard Seeds (whole seeds)
• 2 tablespoons Urad Dal (Split Black Gram) (roasted lightly)
• 1 tablespoon Fenugreek Seeds
• 500 grams Tomatoes (ripe, washed and chopped)
• 4 tablespoons Ghee or Vegetable Oil (for sautéing tomatoes)
• 30 grams Tamarind Pulp (roughly the size of a large lemon)
• 2 teaspoons Rock Salt (Kala Uppu)
• 1.5 teaspoons Turmeric Powder
• 3 tablespoons Red Chili Powder (adjust to heat preference)
• 2 tablespoons Spice Blend (Roasted Mustard, Urad Dal, Fenugreek) (prepared in step 1-2)
• 225 milliliters Oil for Tempering (neutral oil or extra ghee)
• 1 teaspoon Cumin Seeds
• 5 pieces Curry Leaves (fresh)
• 22 pieces Garlic Cloves (peeled and sliced)
• 0.5 teaspoon Asafoetida (Hing)
• 2 teaspoons Jaggery (optional, for slight sweetness)

Instructions

1. Roast Whole Spices

   Heat a dry pan over medium heat. Add 1 tbsp mustard seeds, 2 tbsp urad dal and 1 tbsp fenugreek seeds. Roast, stirring constantly, until fragrant and lightly browned, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

2. Grind Roasted Spice Blend

   Transfer the roasted spices to a blender or mixer jar and grind to a fine powder. Set aside – this is the base masala for the pickle.

   Time: PT5M

3. Prepare Tomatoes and Tamarind

   Wash 500 g tomatoes and chop them coarsely. Measure a lemon‑sized ball of tamarind pulp (≈30 g).

   Time: PT5M

4. Cook Tomatoes with Tamarind

   In the same pan, add 4 tbsp ghee or oil. Add the chopped tomatoes, tamarind pulp and 2 tsp rock salt. Stir and cook over medium heat, stirring occasionally, until the tomatoes break down and the mixture thickens, about 12‑15 minutes.

   Time: PT15M

   Temperature: medium heat

5. Blend with Spice Blend

   Allow the cooked tomato‑tamarind mixture to cool slightly. Transfer to the blender, add the roasted spice blend, 1.5 tsp turmeric, 3 tbsp chili powder, and blend to a smooth paste.

   Time: PT5M

6. Temper Oil with Aromatics

   In a clean pan, heat 225 ml oil over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a few curry leaves, 22 sliced garlic cloves and 0.5 tsp asafoetida. Fry until the mustard seeds pop and garlic turns golden, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Combine Paste and Cook

   Add the tomato‑spice paste to the tempered oil. Stir well and cook, uncovered, on medium heat, stirring frequently, until the oil separates on the surface and the color deepens to a dark red, about 10‑12 minutes.

   Time: PT10M

   Temperature: medium heat

8. Add Jaggery (Optional)

   Stir in 2 tsp jaggery, if using, and cook for another 2 minutes until fully dissolved.

   Time: PT2M

   Temperature: medium heat

9. Cool and Store

   Turn off the heat and let the pickle cool to room temperature. Transfer to a sterilized airtight glass container. Store in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g