This tangy onion thokku is a flavorful South Indian condiment, perfect for adding a burst of taste to your meals. Made with caramelized onions simmered in tamarind juice and spiced with red chili, turmeric, and fenugreek, it has a delightful balance of tanginess, sweetness, and spice. A touch of jaggery enhances its complexity, while asafoetida and mustard powder lend an aromatic finish. Thick and versatile, this thokku pairs wonderfully with rice, rotis, or dosas, making it a must-have accompaniment for any occasion.
Onion Thokku
This dish pairs well with curd rice or chapati. It can also be mixed with hot rice and served as variety rice.
15
servings10
minutes20
minutesIngredients
C hopped Onion – 1 cup
Thick tamarind juice – 1/2 cup
Red Chilli Powder – 1 teaspoon
Turmeric Powder – 1/4 Teaspoon
Fenugreek Powder – 1/2 teaspoon
Mustard Powder – 1 teaspoon
Asafoetida Powder – 1/2 teaspoon
G ingelly Oil – 2 tablespoons
Mustard – 1/2 Teaspoon
Salt – 1 Teaspoon Or As Per Taste
Jaggery – very small piece (Optional)
Directions
- Chop one big onion finely. Take one cup of chopped onion.
- In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion and fry till it become transparent.
- Add red chilli powder, turmeric powder and salt. Mix it.
- Add tamarind juice along with salt. Stir well and allow to boil.
- When it starts boiling, add fenugreek powder, mustard powder and asafoetida powder and once again mix it well.
- Add jaggery and cook till it become thick and remove.
- Tips:
- If you do not have fenugreek/mustard powders, then in a small dry kadai put half teaspoon fenugreek, one teaspoon mustard and fry separately till it starts crackling. Remove, cool it and pound it to a fine powder.
Really a good recipe 🙂 can store and use.
great dish
how long this pickel can store…like 1 mnth or 2 mnths