Last Updated on January 5, 2021
Onion tomato thokku with step by step pictures and video. It is a quick sidedish to make which serves great with chapathi, idli dosa etc.
Onion tomato thokku – A spicy tangy condiment which can serve as a great side for idli, dosa, chapathi etc. This is a very quick sidedish to prepare which takes just 15 mins when all the ingredients are prepared and ready.
I first tasted onion tomato thokku in my office when my collegue brought it for lunch. I soo loved it and asked her for the recipe and tried it for that day dinner itself. Its quick, easy to make and tasted soo good.
About this recipe :
This is a very simple recipe with minimal ingredients. Just heat any cooking oil , I used groundnut oil which I use for cooking. Temper mustard, jeera, curry leaves let it to splutter. Add onion saute until transparent then add ginger garlic paste and salt. Saute for 2 mins then add tomatoes saute until mushy, cook covered for few mins until raw smell leaves. Add chilli powder, coriander powder mix well and cook for a minute or so. Finally add water and mix well. Cook for 2 mins and switch off. Onion tomato thokku ready.
Variations:
- You can add fennel seeds while tempering.
- Replace sambar powder with red chilli and coriander powder.
- In addition add garam masala powder if you want more masala flavour.
- Add garlic chopped if you like the flavour. You can even add crushed garlic. Add it soon after the tempering.
Serving and and storing suggestion:
Serve onion tomato thokku with chapathi, idli, dosa etc. This thokku keeps well for 3 days in room temperature itself and for about a week in fridge. I wouldn’t recommend freezing.
Similar Recipes:
Onion Tomato Thokku Recipe Video
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Onion tomato thokku recipe
Ingredients
- 2 medium sized big onion roughly chopped
- 2 medium sized tomatoes roughly chopped
- 1 tsp ginger garlic paste
- 2 tsp kashmiri chilli powder
- 1 tsp coriander powder
- salt to taste
To temper:
- 3 tbsp cooking oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- few nos curry leaves
Instructions
- To begin with : Heat oil in a kadai - add mustard seeds let it splutter first. Then add jeera let it crackle then add curry leaves, let it splutter.
- After that add onion. Saute until transparent.
- Next add ginger garlic paste and required salt.
- Saute for 2 mins.
- Now add tomatoes.
- Saute until mushy. Mash with laddle and cook.
- Cook covered for 2 mins or until raw smell leaves.
- Add red chilli powder and coriander powder. Onion tomato thokku is gettng ready.
- Saute for a minute or so. Do not burn the masalas.
- Add 1/4 cup water.This is to avoid burning of masalas.This step is close to finish of onion tomato thokku.
- Cook for 2 mins till it becomes a thokku consistency.
- Switch off when oil floats at edges or on top.
- Serve with chapathi, idli, dosa etc.
Notes
- Make sure to add only ripe tomatoes.
- Do not compromise on oil, oil should float a bit alteast when you switch off.
- Do not burn the spice powders so just saute for a minute or so then immediately add water, this is to avoid burning.
- If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
How to make onion tomato thokku :
1.To begin with : Heat oil in a kadai – add mustard seeds let it splutter first. Then add jeera let it crackle then add curry leaves, let it splutter.
2. After that add onion. Saute until transparent.
3. Next add ginger garlic paste and required salt.
4. Saute for 2 mins.
5. Now add tomatoes.
6. Saute until mushy. Mash with laddle and cook.
7. Cook covered for 2 mins or until raw smell leaves.
8. Add red chilli powder and coriander powder. Onion tomato thokku is gettng ready.
9. Saute for a minute or so. Do not burn the masalas.
10. Add 1/4 cup water.This is to avoid burning of masalas.This step is close to finish of onion tomato thokku.
11. Cook for 2 mins till it becomes a thokku consistency.
12. Switch off when oil floats at edges or on top.
Serve with chapathi, idli, dosa etc.
My tips while making onion tomato thokku :
- Make sure to add only ripe tomatoes.
- Do not compromise on oil, oil should float a bit alteast when you switch off.
- Do not burn the spice powders so just saute for a minute or so then immediately add water, this is to avoid burning.
- If you like more of masala flavour then add garam masala powder and fennel seeds while tempering.
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