Tomato Thoku Recipe | Tomato pickle recipe

Tomato bulk is spicy tangi pickle that is cooked gently with spices and oil. This is one of the easy side dishes that come together quickly but still feel full of domestic and taste. The texture becomes thick, pulp and smooth that makes it easy to scoop and enjoy with plain rice or even spreads it inside the dosa.

This bulk has the correct balance of touch with tomatoes, a little sweetness from jaggery and heat from red chili. It is good for a few days, so it is an easy dish when you want something simple but tasty. It not only goes well with idli and dosa, but also forms a good pair for curd rice or chapathi.

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About tomato bulku

Tomato Thoku is a traditional South Indian pickle that is mainly a good temper of cooked juicy tomatoes, garlic, tamarind and spices. Tomatoes are purified and then cooked with gingeli oil until thickened with oil which gives the taste of that soil. Long -term cooking time not only makes it rich, but also enhances shelf life.

The taste of this pickle is bold, touch and slightly furious with a sign of sweetness. Garlic and tamarind give it a strong base taste while mustard and curry leaves bring fresh aroma in the tempering. Unlike the store purchased pickle, it feels more soft and sausey, which is why it is so well mixed with rice.

You can always try some small changes according to your taste – add more chili. If you want it spicy, leave garlic. If you prefer plain taste, or adjust jaggery depending on the sourness of tomatoes. Some people also add a little fenugreek powder or dried roast spices for extra taste.

I usually prepare tomato bulk when tomatoes are enough in season and prices are low. It sounds like a saver dish during a busy morning or lazy evening – just mix it with warm steaming rice and you don’t need any other side.

Tomato Thokku Video

[embed]https://www.youtube.com/watch?v=hd5ul6_Qs60[/embed]

Tomato Thokku Material

• Tomato – I have used ripe red tomatoes, they taste good pulp and touch. You can also use country tomatoes but make sure it is cooked.
• Garlic – I add some garlic cloves while grinding. It gives light taste, not too strong. If you don’t like you can leave but I think it adds good taste.
• red chilli – I have used both Kashmiri red chili and normal chili. Kashmiri gives bright color, spices regularly. You can adjust according to how spicy you want.
• Tamarind – I have kept the small piece tamarind in the mix. It adds additional taste taste and makes the taste of pickle darker. Reduce tamarind if tomatoes are very sour in itself.
• Gingeli oil – I have used gingeli oil, it gives a good traditional taste. You can use any cooking oil but sesame oil is best for it.
• Jaggery – I sometimes add jaggery powder, it balances sour taste. You can leave but a little jaggery makes it more tasty.
• Spices – I have used mustard seeds, curry leaves and hing. You can add them to aroma and perfect finishing.

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Why does this recipe works

• This recipe is easy and uses all simple ingredients from the kitchen.
• Tomato Thoku Tangi is spicy and slightly sweet so the taste balance is good.
• You can enjoy it with many dishes such as idli, dosa, rice, chapathi.
• It stays well for the days, good choice for travel or busy morning.
• You can adjust according to the taste of your family – more chili, less jaggery or even without garlic.

How to make tomato thokku step step by step

1. Tomato well, dry them. Cut it roughly. Transfer to mixer jar with Kashmiri red chili, red chili, garlic and tamarind. Pure it.

2. 1 teaspoon oil again add puree to a heavy bottom deep bottom. When it starts boiling, keep it in high flame and cover. It avoids splitting.

3. In the middle, while opening the flame open stere, then close and keep it in high flame and cook. Cook in this way until the mixture almost dries. Add salt and jaggery powder at this stage. Cook to your dry and come together (very little sticky)

4. Add the item listed below a palm pan heat oil, let it crack. Add it to the wholesale. Mix well, cook for 2 minutes and close. Cool completely and then store.

Thoku after 3 days.

Expert tips

• Tomato selection – I usually choose cooked people. Ripe red tomatoes give more pulp and best taste. Country tomatoes also work but they are more sour.
• cooking time – I always cook the puree until the puree becomes thick and leave the side of the pan. Do not stop as soon as possible, spoil it rapidly.
• Jaggery – I sometimes add jaggery, you can also try. It really helps balance the strong sour taste.
• Oil quantity – I have used a good amount of gingelly oil. Oil is important because it preserves wholesale and also adds taste.
• storage – You can keep it in the jar only after it cools down. Always use dried spoon and it gets spoiled quickly.

Service and storage

Serve tomato bulk with warm rice, curd rice, idli or dosa. It is good with chapati or even spread inside the bread. Since it is strong in taste, only small amounts with food are sufficient.
I usually store it in a glass jar. It is kept out for 4-5 days and in the fridge for a long time. Always remember not to use wet spoon.

General question

1. Can I leave garlic?

Yes you can leave. I add it because I like the taste but the taste of the bulk is also good.

2. Do I make it less spicy?

Yes, reduce red chili or use Kashmiri only. It will give color but not much spice.

3. Does if my bulk becomes very sour?

You can add pinch jaggery or even more salt. It balances the taste.

4. Adding more oil help to storage?

Yes, of course. Excess oil means long shelf life. Some people also add additional layer of oil at the top for weeks storage.

5. Can I freeze Tomato wholesale?

Yes, you can freeze in a small box and take out when needed. It remains good in the freezer for weeks.

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