0 0
Thakkali Thokku recipe | side dish recipes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250gms Tomatoes
1/4 tsp Turmeric powder
as needed salt
To grind
3 tbsp Coconut shredded
5 nos red chillies
3 tbsp coriander seeds
1 tsp fennel seeds
To Season
4 tbsp Gingelly Oil
1 tsp mustard
1 sprig curry leaves

Thakkali Thokku recipe | side dish recipes

You don't need a silver fork to eat good food.
-Paul Prudhomme

Cuisine:

Ingredients

  • To grind

  • To Season

Directions

Share
Like
Like Love Haha Wow Sad Angry
3

Thakkali thokku recipe using coconut. A recipe learned from mom. She used to prepare frequently for idli, dosa and especially for curd rice. I love this tomato thokku for curd rice. Sesame oil is best to make this thokku. This Thakkali thokku will remain good for 3 days if refrigerated.

tomato-thokku

 

 

How to make Thakkali Thokku recipe:

  1. Wash tomatoes and chop into fine pieces.
  2. Grind Red chili, coriander seeds and fennel seeds to a coarse powder. Then add coconut and little water. Grind to a fine paste.
  3. Heat a kadai, add gingelly oil (Sesame oil) and season with mustard and curry leaves.
  4. Add chopped onions, salt and turmeric powder.
  5. Saute in medium low flame till it becomes completely mushy. You can cook covered with lid also.
  6. Add grounded paste and stir well. Cook in medium low flame till the oil floats on top.

Notes:

  1. Use gingelly oil (Sesame oil) to get the perfect taste of this thokku.
  2. Adjust chilies for your spice level.
  3. You can refrigerate this thokku for 3 days to use.

Tomato-thokku-recipe

You might like these recipes also:

  1. Coconut Chutney (with red chili and Tamarind)
  2. Coriander Chutney
  3. Tomato Chutney(Green Chili Version)
  4. Peanut Chutney
  5. Kara Chutney
  6. Coconut Chutney
  7. Tomato chutney(Red chili version)
  8. Brinjal Kothsu
  9. Groundnut Chutney

 

 

(Visited 26 times, 1 visits today)
Like
Like Love Haha Wow Sad Angry
3

Steps

1
Done

Grind red chillies, coriander seeds and fennel seeds to coarse powder.

2
Done

Add shredded coconut to the coarse powder. Add some water and grind to a fine paste.

3
Done

Heat a pan, add oil and season with mustard and curry leaves. Add chopped tomatoes, turmeric powder and salt. cook till the tomatoes get completely cooked.

4
Done

Add grounded paste to it. cook covered in medium low flame till the oil floats on top.

Sivaranjani Rajendran

I am Sivaranjani Rajendran(Ranjani), an author behind Ranjanis Kitchen.

nungu-sarbat
previous
Nungu Sarbat Recipe|Easy Summer Recipes
Bread-omelette-recipe
next
Bread Omelette recipe | Street Foods
nungu-sarbat
previous
Nungu Sarbat Recipe|Easy Summer Recipes
Bread-omelette-recipe
next
Bread Omelette recipe | Street Foods

One Comment Hide Comments

Add Your Comment

*