Onion Thokku

Onion Thokku

Recipe by S Kamala
0.0 from 0 votes
Course: PickleCuisine: IndianDifficulty: Easy


Prep time


Cooking time



This dish pairs well with curd rice or chapati. It can also be mixed with hot rice and served as variety rice.


  • 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)


  • 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.



  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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