Tomato Onion Thokku | Pressure Cooker Tomato Thokku

Learn how to make quick and easy Tomato Onion Thokku recipe in a pressure cooker with recipe video and detailed step by step pictures. Easy Pressure Cooker Tomato Thokku, simple side dish for idli, dosa or chapati.

Looking for a quick side dish that is ready in minutes but tastes like you have spent hours on it? This Tomato Onion Thokku (Thakkali Vengayam Thokku) is a tangy, mildly spiced relish made with simple ingredients. I love making this Pressure Cooker Tomato Onion Thokku because it saves so much time, locks in nutrients, and frees me from standing over the stove. In under 20 minutes (chopping included!), this thokku comes together beautifully and pairs perfectly with idli, dosa, or even chapati.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• Video Recipe
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• ✅ Quick & Easy: This Pressure Cooker Tomato Onion Thokku is ready in under 20 minutes.
• ✅ No babysitting required: The pressure cooker does all the work, so you can relax.
• ✅ Versatile: This Tomato Onion Thokku pairs well with idli, dosa, chapati, or even steamed rice.
• ✅ Flavour-packed: Tangy, mildly spiced, and comforting with every bite.
• ✅ Beginner-friendly: Simple ingredients, easy steps, and foolproof results.

Ingredients

Onion forms the base of the thokku and adds a natural sweetness that balances the tanginess of the tomatoes.

Tomatoes are the hero ingredient, giving the dish its vibrant colour, tangy taste, and chutney like texture.

Crushed Garlic adds depth of flavour that lifts the overall taste.

Turmeric powder and Sambar powder brings warmth to the thokku, adding a classic South Indian taste.

Oil, preferably sesame oil for its nutty aroma to enhance the flavour, though any cooking oil can be used.

For tempering, we use Mustard seeds, Cumin seeds, and add Urad dal as base ingredients. Asafoetida, dried red chilli, and curry leaves infuse the oil with a beautiful aroma, making the thokku flavourful.

Jaggery, though optional, helps balance the sharp tang of the tomatoes with just a hint of sweetness.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a pressure cooker heat 1 tablespoon oil, add ½ teaspoon mustard seeds & ½ teaspoon cumin seeds along with 1 teaspoon urad dal and ½ dried red chilli.

As they splutter, add ¼ teaspoon asafoetida along with 6 cloves of garlic roughly crushed and 10 curry leaves. Add 1 onion finely chopped.

Cook for two minutes on medium flame and then add 4 tomatoes chopped.

Now cook for 3-4 minutes and then add ¼ teaspoon turmeric powder, ½ teaspoon sambar powder along with salt as needed.

Mix well and cook for a couple of minutes.

Pressure cook for 3 whistles on medium flame, let the pressure drop naturally before opening the lid.

Mix the thokku well and cook on medium flame until it thickens. Add ¼ teaspoon jaggery powder (optional) if you prefer.

Remove from heat when the thokku comes together.

Serve with idli, dosa, chapati or even with steamed rice.

Recipe Notes

• Use ripe, juicy tomatoes for best results; they give the thokku its natural tang and saucy consistency.
• Sesame oil is highly recommended for authentic South Indian flavor, but sunflower or groundnut oil works if that is what you have.
• Adjust the spice level by adding more or fewer dried red chillies or an extra pinch of sambar powder.
• A little jaggery balances the tanginess of the tomatoes, but you can skip it if you prefer a sharper flavor.
• This thokku keeps well in the fridge for 3-4 days when stored in an airtight container. Gently reheat before serving.

Top Tip

Pressure cooking crushed garlic along with tomatoes infuses the thokku with a deep flavor, and is highly recommended.

If you prefer a smoother consistency, you can blend the cooked thokku once it cools slightly, though keeping it chunky adds a rustic texture.

For a longer shelf life, cook until most of the moisture evaporates and store in the fridge to make it last up to a week.

Substitutions & Variations

No Garlic Version: You can skip garlic entirely if you prefer a milder or sattvic version of the thokku.

Spice Variations: Swap sambar powder with a combination of red chilli powder and coriander powder for a different flavor profile.

Oil Options: While sesame oil gives an authentic South Indian taste, groundnut oil or sunflower oil can be used as alternatives.

Texture Change: Blend the cooked thokku smooth for a chutney-style consistency, or leave it chunky for a rustic feel.

Tomato Variations: Use a mix of country tomatoes and hybrid tomatoes to balance tanginess and natural sweetness.

Storage & Serving Suggestions

Once the Tomato Onion Thokku is done, allow it to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for 3-4 days, and the flavors often deepen after a few hours. For a longer shelf life, cook until most of the moisture evaporates and refrigerate for up to a week. You can even freeze small portions in freezer-safe containers for up to a month - just thaw and warm gently before serving.

This thakkali vengayam thokku is incredibly versatile. It pairs beautifully as a side with idli, dosa varieties, or with chapati, roti, or paratha for a quick lunch or dinner accompaniment. You can also stir a spoonful into steamed rice for a cheat's version of tomato rice, or use it as a spread on sandwiches and wraps to give them a tangy, mildly spiced twist.

Video Recipe

I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

📖 Recipe