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- Ingredients
- Tomato -3kg ( grind smooth paste)
- Garlic-1/4kg
- Sambar powder-3 tbsp
- Chilly powder -1tbsp
- Turmeric powder-1/2tsp
- Oil-1/2litre
- Mustard seeds-2tbsp
- Curry leaves- 20 fresh leaves
- Salt- to taste
- Procedure:
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- Puree the tomatoes and keep it ready in a bowl.
- Crush the garlic and set aside.
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- Heat 1/4 litre oil in a heavy bottomed kadai, splutter Mustard seeds, curry leaves and crushed garlic.
- Once the garlic changes colour, add the tomato puree , turmeric powder and salt. Mix well and close with a lid.
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- Check every 10 minutes and mix well.
- After about 45 minutes, the water content reduces and the gravy thickens, now add sambar powder and chilly powder.
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- Mix continuously and add the remaining 1/4litre oil, keep stirring till the oil oozes out.
- Once the oil oozes out, the thokku appear thick and now switch off the flame.
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- · Note:
- Can be stored for one week, if oil is well above the surface.
- You can add 1 tsp tamarind paste , this helps to increase the shelf life of the thokku without refrigeration. Garlic is purely optional.
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