TOMATO CORIANDER THOKKU / PICKLE

By Saranya Manickam  |  4th Oct 2018  |  
5 from 1 review Rate It!
  • Photo of TOMATO CORIANDER THOKKU / PICKLE by Saranya Manickam at BetterButter
TOMATO CORIANDER THOKKU / PICKLEby Saranya Manickam
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

1

1

About TOMATO CORIANDER THOKKU / PICKLE Recipe

The tanginess of tomato and aroma of coriander leaves gave awesome taste to thokku.

TOMATO CORIANDER THOKKU / PICKLE is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When TOMATO CORIANDER THOKKU / PICKLE is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing TOMATO CORIANDER THOKKU / PICKLE at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of TOMATO CORIANDER THOKKU / PICKLE by Saranya Manickam in step by step with pictures so you can easily learn how to cook the perfect TOMATO CORIANDER THOKKU / PICKLE at your home without any difficulties. TOMATO CORIANDER THOKKU / PICKLE is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

TOMATO CORIANDER THOKKU / PICKLE

Ingredients to make TOMATO CORIANDER THOKKU / PICKLE

  • tomato – 10 nos medium sized.
  • coriander leaves – 1 cup
  • chilli powder – 2 tsp
  • fenugreek – 1 tsp
  • turmeric powder – 1/4 tsp
  • Gingelly oil – 5 tsp.
  • mustard – 1/2 tsp.
  • Channa dal – 1/2 tsp
  • urad dal – 1/2 tsp.
  • salt – as required

How to make TOMATO CORIANDER THOKKU / PICKLE

  1. Dry roast fenugreek and powder it finely
  2. Chop tomatoes and coriander leaves to small pieces.
  3. Heat oil in non-stick pan and add mustard, when mustard starts spluttering add Channa dal, urad dal and saute till golden brown followed by chopped tomatoes.
  4. Close the pan and let the tomatoes fry in medium flame for 10 to 15 mins
  5. For every 5 mins open the pan and saute the tomatoes from bottom. When tomatoes turns mushy add fenugreek powder , chilli powder , turmeric powder , salt , mix well and close the pan.
  6. When the gravy starts thickening add coriander leaves and mix well.
  7. Let the thokku boil till oil seperates. When thokku thickens like thick paste and oil leaves switch off the flame..
  8. If refrigerated the thokku serves even for a month.

My Tip:

1) Use gingelly oil, it gives best taste and good for preservation. 2) Use fresh ripe tomatoes. 3) If you have no stick kadai use it else use some thick bottom kadai to avoid burning at bottom. 4) If you feel oil is insufficient you can add 2 tsp of oil at final stage also.

Reviews for TOMATO CORIANDER THOKKU / PICKLE (1)

Ruchi Gaur2 years ago

I will surely try this.
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