Nellikkai Thokku

This thokku made with gooseberry (thokku) goes well with curd rice. You can mix it with hot rice and have it with grilled appalam. You can also add a tablespoon of this thokku in a cup of beaten curd and make it as a Curd Pachadi/dip and have it with any Indian Bread.

Nellikkai Thokku

Recipe by S Kamala
0.0 from 0 votes
Course: PickleCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This thokku made with gooseberry (thokku) goes well with curd rice. You can mix it with hot rice and have it with grilled appalam.


  • Gooseberry – 10 Nos

  • Turmeric Powder – 1/4 teaspoon

  • Chilli Powder – 2 to 3 teaspoons

  • Asafoetida Powder – 1/4 teaspoon

  • To fry and grind:
  • Fenugreek seeds – 1 teaspoon

  • Mustard – 1 teaspoon

  • For seasoning:
  • Gingelly Oil – 4 to 5 tablespoons

  • Mustard – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Lemon juice – 1 tablespoon


  • Boil 3 to 4 cups of water in a pan until it boils. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes.
  • Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and separate the gooseberry pods.
  • Put all the unseeded gooseberries in a mixie and grind it to a paste.
  • In a dry kadai put fenugreek seeds and fry till it become light brown. Remove it.
  • In the same kadai add mustard separately and fry till pops up. Remove it.
  • Add both the fried fenugreek and mustard in a mixie and grind it to a powder. Or using a morter and pestle pound it.
  • In a kadai add the oil and when it is hot add mustard.
  • When it pops up add asafoetida powder and then gooseberry paste and fry for few seconds.
  • Then add red chilli powder, turmeric powder and salt. Stir continuously till it blends well and become thick.
  • Add fenugreek and mustard powder and stir well.
  • Finally add the lemon juice and switch off the stove.
  • Mix it well and store it in a clean jar.



  1. Mrs. Lilly Menon

    Hi Madam….your recipes are really good. I tried Nellikkai Thokku and Brinjal fry.It’s really awesome…Actually when i was searching for brinjal recipes i got on to your page… Everyone in my family loves your recipes.Thanks a lot Kamala madam ..looking forward for more recipes…

  2. like your recipees not tried yet.

  3. I followed your recipes for a long time.All are good.Keep going

  4. great blog. thanks for uploading these recipes.

  5. Saranya Madhan

    Hi, Shall we cook without make Gooseberry as paste.

  6. Lz tell in each recipe as to how long will it keep

  7. what is weight ratio of 10 nos

    Thanks Eugene

  8. What is the proper storage method and shelf life of the thokku?

  9. Can we discard mustard seeds and use something else in it’s place?

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