Thokku refers to the gravy that is much thick. It can be had as an accompaniment to Idli/Dosa or just had with steamed rice or Biryani. My MIL makes this often whenever she doesn't prepare chilli chicken/deep fried chicken. She doesn't add coconut and it goes well with everything. I tried to achieve the same just by seeing its color and my Hus' hint that it is more peppery and spicy. I'm quite proud that it came out good quite similar to hers.
Tomato big 1
Onion small 1
Pepper powder 1/2 tsp
Ginger Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Chopped coriander leaves to garnish
Cumin seeds 1/4 tsp
Aniseeds 1/4 tsp
Cinnamon a stick
Pepper corns 1 tsp
Cumin seeds 1/2 tsp
Dried red chillies 2
Clean and Chop chicken into pieces. Chop onions and tomatoes as fine as possible.
Dry roast the ingredients and powder it once cooled.
Heat oil in a pan. When hot, add all the ingredients to temper one by one. Wait till they turn slightly brown and splutter. Now add ginger garlic paste and chopped onions. Fry till the onions turn translucent.
Now add finely chopped tomatoes. Fry till the oil separates. Add pepper powder and turmeric powder. Fry for a while and then add the chicken pieces.
Give it a mix. Add just enough water for the chicken to get cooked along with salt. Cover the lid and cook it for five minutes.
Now add the ground powder and allow to cook for 10-15 minutes or until done.
Add coriander leaves. Stir well and now it is ready to be served.
Serve with steamed rice or Idli/Dosa
Notes: If you want more gravy, add one more tomato and onions & grated coconut. Adjust pepper according to your taste.