Tuesday, 7 January 2014

Whenever I have the curd rice, I always wanted something to be spicy to go well with that, and after I got to prepare the tomato thokku, the taste of curd rice itself is changed and turned out to spicy curd rice. Omg! Just believe me the recipe is so simple and easy to make but it has a great taste that anyone will fall in love with it. Goes absolutely well with the variety rice or chappathi/parotta anything you wish. As my Amma always advise me to take out the seeds from the tomatoes if it’s widely used, this time I did the same, as I used around 6 large tomatoes. You can also do the same if you are very health cautious as removing the seeds from the tomatoes are always good. 

After a long time, I am posting something on the vegetarian side, as every time my bf is a non-veg lover. As I said it’s easy to make and so after preparing store it in a glass air tight container to prevent getting spoiled and if it’s used properly you can store and use it up to a month with the same taste which you got on the day you prepared. There are different versions in making this as some uses garlic and peanuts in it. The one I gave is very simple and doesn’t include much ingredients, all you need is just the tomatoes and some masala powders. Here you go with the making :)



  • Tomatoes (Big)-6 Nos.
  • Sambar Powder- 2 Tspn
  • Chilli Powder- 2 Tspn
  • Turmeric Powder- ¼ Tspn
  • Fenugreek Seeds Roasted and Powdered- 1 Tspn
  • Jagery- a little piece
  • Salt- As needed
To Temper:
  • Sesame Oil- 6 Tspn
  • Curry Leaves- Few
  • Mustard seeds- few
  • Red Chilies- 1


  • Pour oil to the pan and when it becomes hot add all the ingredients under “To Temper” .
  • Add the sliced tomatoes to it and keep the flame as medium to avoid burning at the bottom.
  • Sauté in between and leave it for 10-12 Minutes until it gets thicken and the water evaporates.
  • In-between the 5 minutes add the sambar, turmeric,salt and chili powder to it and sauté well again.
  • When it becomes thickening add the roasted ground fenugreek powder and jagery.
  • After it’s cooled completely transfer to the air tight jar and store.

"You can reduce the chili powder as per your spice level.

For best result always use sesame oil which gives a tasteful flavor as well.

You can also add some peanuts while tempering but its optional."


  1. hey Minu tried out your tomato thokku recipe came out really well :) tangyness spice level all was just perfect !!