Tomato Onion Thokku Recipe – Authentic South Indian Pickle

Last Updated on 2 months by Neha Deshmukh

Tomato Onion Thokku Recipe – Authentic South Indian Pickle

Hey everyone! If you’re anything like me, you love a good homemade pickle or condiment to spice up your meals. Today, I’m sharing a family favorite – Tomato Onion Thokku. It’s a South Indian staple, and honestly, once you make it, you’ll find yourself reaching for it with everything! I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right, but it’s so worth it. It’s tangy, spicy, and utterly addictive.

Why You’ll Love This Recipe

This Tomato Onion Thokku is more than just a recipe; it’s a little jar of sunshine! It’s incredibly versatile – perfect with rice, idli, dosa, or even as a spread for sandwiches. Plus, it keeps well, so you can enjoy the flavors of South India for weeks. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Seriously, if you’re looking for a flavour bomb that’s simple to create, this is it!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious thokku:

• 3 tablespoons vegetable / canola or sunflower oil (about 45ml)
• ¼ teaspoon mustard seeds (about 1.25ml)
• 2 cups sliced onion (about 250g)
• 2 cups finely chopped tomatoes (about 300g)
• ¼ cup water (about 60ml)
• 1.5 teaspoons red chilli powder (about 7.5ml)
• 1 teaspoon turmeric powder (about 5ml)
• 2 teaspoons coriander powder (about 10ml)
• ¾ teaspoon salt (about 4g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference.

• Oil: I prefer using vegetable, canola, or sunflower oil for a neutral flavour. Traditionally, groundnut oil is also used, which adds a lovely nutty aroma.
• Mustard Seeds: Don’t skip these! They’re essential for that signature South Indian flavour. Make sure they’re fresh – they should pop vigorously when heated.
• Spice Levels: This recipe is moderately spicy. But, spice levels vary so much across South India. My family in Andhra Pradesh likes to add a pinch of cayenne pepper for extra heat, while my friends in Tamil Nadu prefer a milder flavour. Feel free to adjust the red chilli powder to your liking!
• Tomatoes: Ripe, juicy tomatoes are best. Roma tomatoes work really well because they have less water content.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. You’ll know it’s ready when they start to splutter and pop – that’s the magic happening!
2. Now, layer the sliced onions evenly at the bottom of the cooker. Don’t sauté them, just spread them out nicely. This is key to getting the right texture.
3. Next, spread the chopped tomatoes over the onion layer. Again, no mixing needed!
4. Sprinkle the red chilli powder, turmeric powder, coriander powder, and salt evenly over the tomatoes. Resist the urge to mix it all up just yet.
5. Cover the pressure cooker tightly and cook on medium flame for about 20 minutes, or until you hear approximately 25 whistles. The exact number of whistles will depend on your cooker, so listen closely.
6. Once cooked, let the pressure release naturally. Don’t force it open! This is important for safety and also helps develop the flavours.
7. Finally, transfer the mixture to a pan and simmer for 2-3 minutes, stirring constantly, to thicken the thokku to your desired consistency.

Expert Tips

• Don’t Overcook: Overcooking can make the thokku too mushy.
• Fresh is Best: Using fresh, high-quality ingredients will make a huge difference in the final flavour.
• Patience is Key: Letting the pressure release naturally is crucial for a good result.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source if you’re super strict.
• Spice Level Adjustments: Add more or less red chilli powder to suit your taste. A pinch of cayenne pepper or a few chopped green chillies can also kick up the heat.
• Thokku Consistency – Dry vs. Semi-Dry: For a drier thokku, simmer for a longer time. For a semi-dry consistency, simmer for a shorter time. My mom always makes hers a little more on the saucy side – she loves it with curd rice!

Serving Suggestions

This thokku is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With hot steamed rice and a dollop of ghee.
• As a side dish with idli and dosa.
• Spread on sandwiches or wraps.
• Mixed with yogurt for a quick and flavourful dip.

Storage Instructions

Leftover thokku can be stored in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 2 months. Just make sure to thaw it completely before using.

FAQs

Let’s answer some common questions:

• What is Thokku and how is it different from a chutney or pickle? Thokku is a South Indian condiment that’s thicker than a chutney but not as fermented as a pickle. It’s made by cooking down vegetables with spices until they form a semi-solid paste.
• Can I use different types of tomatoes for this recipe? Yes, you can! Roma tomatoes are ideal, but any ripe, juicy tomatoes will work.
• How can I adjust the spice level of the Thokku? Simply adjust the amount of red chilli powder.
• What is the best way to store leftover Thokku? Store it in an airtight container in the refrigerator for up to 2 weeks.
• Can this Thokku be made without a pressure cooker? Yes, you can! You’ll need to cook the mixture in a heavy-bottomed pot for about 45-60 minutes, stirring frequently, until the tomatoes are completely softened and the mixture has thickened.