Wednesday, 9 March 2016


Tomato coriander thokku is a tangy, spicy thokku which can be used as accompaniment for breakfast , white rice etc.
If you keep this pickle handy  in your refrigerator you can prepare yummy lunch box dishes with in minutes.You can make vegetable biriyani , peas pulao, potato biriyani anything  just by adding this thokku and  some garam masala powder, with this in your morning busy hours. By adding  few tsps of this thokku to your wheat flour, yummy tangy coriander tomato rotis are ready. No need for any accompaniments just any vegetable salads will do.You can add few tbsps of this thokku to tour dosa or idli batter, tummy tomato coriander dosas and  idlis are ready.  Keeping this as base gravy you can prepare paneer curries, baby potato curries  mixed vegetable curries etc. anything  you want.
 You can prepare both North Indian and South Indian variety dishes with this thokku. 


Tomato                                       - 500 grams
Fresh coriander leaves         - 300 grams
Red chillies                                - 10 to 15 nos
Kashmiri chilli powder         - 2 tbsps
Salt                                                - to taste
Powdered jiggery                   - 2 tbsps
Gingelly oil                               - ½ cup or more


Methi seeds                           - 2 tsps
Mustard seeds                      - 2 tsps
Dry roast the methi seeds and keep aside, in the same pan add the mustard seeds just heat for few seconds and remove from flame.(don’t allow the mustards to splutter.)
Powder the roasted methi seeds and mustard seeds finely.


Wash and chop the coriander leaves , keep aside.
Wash the tomatoes and cut it roughly.
Grind the tomatoes with the red chillies and coriander leaves to not so coarse paste and also not to a smooth paste.
Heat  5 tbsps of gingelly oil and add the ground coriander tomato paste and  cook in a medium flame.
After 15 minutes add the remaining oil to the thokku , kashmiri chilli powder, required salt, powdered jiggery and mix well.
Cook till all the moisture is absorbed and the gravy becomes thick oozing out oil.
Add the methi, mustard powder  to the thokku and cook for few more minutes and remove from flame.
Allow it to cool completely and store in air tight containers.
Keep it refrigerated, it will stay for 10 days.


You can add more oil in between cooking the thokku.
Adding jiggery is purely up to your choice , I love to add jiggery in these types of tangy thokku .
You can also try it with curry leaves , mint leaves & curry leaves or the mixture of three.

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