THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

     Thakkali Thokku can be categorized into Chutney or into Pickle.  I would more or less say that it plays its role to its best as a Chutney & a Pickle bringing best of its character.  A simple South Indian style Tomato Pickle with overwhelming & intriguing notes of tastes. Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.
     I have already mentioned that Tomato is one Vegetable which sees its ups & downs with its counterpart Onion. It shows tremendous Highs and Lows in its price journey in an Indian market. Even recently Onions & Tomatoes reached its epic high price that the social media was loaded with enormous & all the more -funny & thoughtful memes. Tomatoes sometimes priced high and sometimes at its low - it scares us with its price most of the time.  On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. The market gets loaded with Tomatoes during the season & you get it at an unbelievable cheap price. That is the time Indian kitchens line up with Tomato dishes on a row.  I have seen the women-folks in the neighbourhood buy and stock Tomatoes.  There often comes a point in the season in which the bounty greatly exceeds one’s ability to consume it as such. And in those days without refrigerators, storing was a tough job.  That is when recipes like Thakkali Thokku/Tomato Pickle comes into limelight.
     My friend Bala's mother makes the best Thakkali Thokku, until we lived in Gandhipuram she always used to send me a batch of Thakkali Thokku whenever she makes it. Its long time, but I still remember the taste and flavour of this Tomato Pickle.  But to my irony, those were my school days & I had no interest in cooking. I still want to replicate a wonderful Cauliflower Curry she makes with Coconut Milk with my taste instincts, but haven't yet got it as she makes.  I deeply regret not thinking of getting those recipes from her.
     Thakkali Thokku tastes great when made with Local Tomatoes/Naatu Thakkali, which is known for its tangy nature. I do not get such varieties here and so I have added an extra-bit of Tamarind to bring out the needed tanginess in Thakkali Thokku. Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour to the Pickle.


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Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 10-15 Minutes
Maturing Time - Immediate

HOW TO MAKE THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE

 

INGREDIENTS :

For Macerating the Tomatoes:

To Dry Roast & Grind:

 

For Thakkali Thokku/Tomato Pickle:

Jaggery - a Small Piece

METHOD :

• Dry roast the Fenugreek Seeds, Mustard Seeds & Cumin Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash and Cut Tomatoes, add Salt, Red Chilli Powder, Tamarind to it and keep it aside for at least 30-45 Minutes.
• After 30-45 Minutes a considerable amount of liquid would have oozed out from the Tomatoes.
• Grind the macerated Tomatoes along with all the ingredients into a puree and keep it aside.
• Do not add water while grinding the Tomatoes.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, then add Asafoetida Powder and fry for a while.
• Then add Turmeric Powder and Red Chilli Powder and fry it on a very low flame until fragrant.
• Pour in the ground Tomatoes puree and mix well.
• Add a piece of Jaggery to the above and cook on a medium-high flame for about 8-10 Minutes stirring at intervals.
• Care should be taken so that it doesn;t get scorched at the bottom.
• Once the Oil starts to separate from the Thokku, add dry roasted & powdered Fenugreek, Mustard and Cumin Seeds and give a quick stir.
• Cook this on a low flame until the Thokku thickens. &oil separates from the pickle.
• Switch off the flame and allow the Thakkali Thokku/Tomato Pickle to cool down.
• Store it in clean & dry airtight bottles.
• Stays good up to a month. 
• Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.

 

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Thakkali Thokku is dry.
• Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Increase/decrease the amount of Tamarind to get the needed tanginess along with the variety of Tomatoes used.
• Gingelly Oil is usually used while making Thokku & Sound Indian Pickles.
• Avoid using steel/aluminium/copper containers for storing the Thokku, as they tend to react with the acidic nature of Salt and Tomatoes.
• Store the Thakkali Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) while scooping out the Pickle/Thokku
• Wet Jars/spoons can spoil the Thakkali Thokku/Tomato Pickle as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• If stored properly, Thakkali Thokku/Tomato Pickle can last for a month or so.
• For longer shelf life, refrigerate the Thakkali Thokku.  It can stay good even with less oil and preservatives.

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TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)