Learn how to make Vengayam Thakkali Thokku recipe with detailed step by step pictures. Easy Onion Tomato Thokku recipe, quick and delicious side dish for Idli, Dosa, Chapati & Poori.
Today I am sharing a very easy and delicious side dish recipe that can be served with idli, dosa, chapati or poori. Vengayam Thakkali Thokku is a kind of a relish made with onions and tomatoes cooked in few spice powders. This is such a versatile recipe that can even be mixed with rice to make a quick and flavorsome tomato rice. This onion tomato thokku, ullipaya tomato kura has been a staple at home and am sure almost every South Indian household. When there are hardly any vegetables in your fridge and your pantry is empty, this quick thokku comes to the rescue.
Onion Tomato Thokku
Thokku is kind of a preserve made with finely chopped or grated vegetables by cooking them to a mushy consistency. There are different kind of thokku recipes, infact every south Indian household will have their own version of making thokku with different ingredients. We make thokku with just tomatoes but the most popular one in our house is the vengayam thakkali thokku. Finely chopped onions and tomatoes are cooked to a mush with very few spice powders, and it is such a versatile side dish for any South Indian breakfast or flat bread. It can be preserved for a few days when refrigerated, works best for those busy weekdays.
Tips & Important Notes for Making Vengayam Thakkali Thokku
Onion Tomato Thokku is a simple recipe that is beginner-friendly. Below are the tips and notes I follow while making this recipe.
Chop both onions and tomatoes as finely as possible for the best taste and texture of the thokku.
Using sesame oil (gingelly oil) helps in bringing authentic taste.
Instead of using ginger garlic in paste form, I only use crushed garlic in this recipe. It brings out the best flavor in thokku.
Cook the thokku until oil oozes out and floats on top. This helps keep the thokku for a few days.
As the flavors seep in after a day, thokku tastes much better.
Storing & Serving Suggestions
Vengayam Thakkali Thokku keeps well for a few days upto a week when refrigerated in an airtight container. It can be kept outside for a couple of days, making it perfect travel food. Onion Tomato Thokku can be served as a side dish for idli, dosa, chapati, poori or even rice!
Check out other simple and easy side dish recipes
Vengayam Thakkali Thokku Recipe with Step by Step Pictures
In a heavy pan heat 3 tablespoon sesame oil/gingelly oil. Add ½ teaspoon mustard seeds, 1 teaspoon urad dal and as the dal turns golden, add ¼ teaspoon asafoetida and few fresh curry leaves along with 10-12 crushed garlic cloves.
Next add 2 large onions finely chopped. Fry on low flame until translucent.
Now add 3 large tomatoes finely chopped. Cook for 3-4 mins on low flame.
Add ½ teaspoon turmeric powder and salt as needed. Cook for another 3-4 mins.
Next add 1 tablespoon Sambar Powder.
Cook on low flame for 3-4 mins and oil starts to ooze out.
To bring it to the right consistency, add about ¼ to ⅓ cup of water. Mix well.
Cook covered on low flame for 12-15 mins.
When the consistency of the thokku is thick and oil oozes out from sides, remove from heat.
Cool down completely, store it into an airtight container and refrigerate for upto a week. Serve as side dish with idli, dosa, chapati or poori.
Recipe Notes
- Checkout Sambar Powder recipe.
- This recipe requires 3 tablespoon oil at the minimum, the oil has to float on top else it doesn’t taste or stay good
- If you don’t want to use sambar powder, use 1 teaspoon red chilli powder and 2 teaspoon coriander powder.
Recipe Card
📖 Recipe
Vengayam Thakkali Thokku | Onion Tomato Thokku
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Large Onions Finely Chopped
- 3 Large Tomatoes Finely Chopped
- 10-12 Garlic Cloves Crushed
- 3 tablespoon Gingelly Oil Sesame Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- ¼ teaspoon Asafoetida
- 1 tablespoon Sambar Powder recipe link in notes
- ½ teaspoon Turmeric Powder
- Few Fresh Curry Leaves
- Salt as needed
- Water as needed ~¼ to ⅓ cup
Instructions
- In a heavy pan heat 3 tablespoon sesame oil/gingelly oil. Add ½ teaspoon mustard seeds, 1 teaspoon urad dal and as the dal turns golden, add ¼ teaspoon asafoetida and few fresh curry leaves along with 10-12 crushed garlic cloves.
- Next add 2 large onions finely chopped. Fry on low flame until translucent.
- Now add 3 large tomatoes finely chopped. Cook for 3-4 mins on low flame.
- Add ½ teaspoon turmeric powder and salt as needed. Cook for another 3-4 mins.
- Next add 1 tablespoon Sambar Powder.
- Cook on low flame for 3-4 mins and oil starts to ooze out.
- To bring it to the right consistency, add about ¼ to ⅓ cup of water. Mix well.
- Cook covered on low flame for 12-15 mins.
- When the consistency of the thokku is thick and oil oozes out from sides, remove from heat.
- Cool down completely, store it into an airtight container and refrigerate for upto a week. Serve as side dish with idli, dosa, chapati or poori.
Notes
- Checkout Sambar Powder recipe.
- This recipe requires 3 tablespoon oil at the minimum, the oil has to float on top else it doesn’t taste or stay good.
- If you don’t want to use sambar powder, use 1 teaspoon red chilli powder and 2 teaspoon coriander powder.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Sowmya
Super. The Thokku looks tangy and delightful 👍
Ramya
Thank you 🙂
Aarushi Sehgal
This looks amazing! I have learnt so much at your blog and it is incredibly impressive. I have a feeling that my recipes will now subconsciously be inspired by yours...
Do check out my blog too! I would love to know your thoughts on it 🙂
Ramya
Thanks much Aarushi 🙂
Desicart
so yummy!! i love it! i ll definitely try it!!
Ramya
Thank you!