Tomato thokku is different from tomato chutney. It is very easy to make this multi purpose thokku. We can make this and store this thokku for few weeks if refrigerated. This thokku will be more tastier if you are using thil oil. If your tomatoes are sour reduce the quantity of tamarind. I used 3 tbsp of chilly powder. My chilly powder is not that spicy. We can use this thokku as side dish for dosa, idly, aappam, rice, bread, chilas, parathas etc. Let us see how to make this thokku. 🙂

Preparation time approx 30 to 40 minutes

Ingredients

5 big ripped tomatoes
Small gooseberry size tamarind
3 tbsp red chilly powder. ( adjust according to taste)
5 tbsp thil oil
Salt to taste
1/2 tsp asafotedia
Few curry leaves.

For seasoning
1/2 tsp mustard

Dry fry and powder

1/2 tsp mustard
1/2 tsp methi seeds

Method

Dry fry methi and mustard. Then powder the same. Keep aside.
Chop the tomatoes.

In a thick bottom pan heat oil. Add mustard seeds. When it starts crackling add asafotedia and curry leaves. Saute and add tamarind juice now. Let it cook and let the raw smell go. Now add tomatoes. Add salt and chilly powder.
Close the pan with a lid and cook on medium fire.
In between stir well.
Let the tomatoes cook well and oil should come on the top.
Switch off stove and add the methi and mustard powder. Mix well.

Store in glass bottle or air tight container.
For long use keep  refrigerated.