Onion Thokku


  • Chopped 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
  • Gingelly Oil – 2 tablespoons
  • Mustard – 1/2 teaspoon
  • Salt – 1 teaspoon or as per taste
  • Jaggery – very small piece (Optional)


  1. Chop one big onion finely. Take one cup of chopped onion.
  2. 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.
  3. Goes well with curd rice. Can have it with chapati too. Can also be eaten mixed with hot rice.
  4. Note: 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.


  1. Really a good recipe 🙂 can store and use.

  2. how long this pickel can store…like 1 mnth or 2 mnths

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