Onion Thokku Recipe – Sharmis Passions

Onion Thokku is a tangy and spicy side dish made by grinding onion and garlic with red chillies and cooking it in gingelly oil. This recipe is a good side for idli, dosa and hot rice. It is ready in 30 minutes with very few ingredients. It has a mild sweet taste from the onion with a little sourness from tamarind.

Onion Thokku stays good for many days so it is useful on busy mornings and for travel. A small spoon of it is enough for a full plate of rice. You can keep it in the refrigerator for more than a week. The tadka at the end gives a soft aroma to the thokku.

About Onion Thokku

Onion Thokku is also called Vengaya Thokku in Tamil Nadu. Thokku is a thick pickle like side dish which is cooked in oil till it turns dark and rich. It is made with onion, garlic and chillies in most homes. Some people add a little jaggery for mild sweetness.

The texture is soft and thick with a paste like feel. The colour is deep red and slightly dark because the paste is cooked in low flame for a long time. The taste is spicy with a mild tang. The raw smell of onion goes away and a good aroma of gingelly oil comes in.

You can adjust this thokku as per your taste and also you can add few tomatoes for tanginess. You can reduce the chillies for kids or add more for a strong spice. This recipe also works with big onion but small onion gives a better flavour.

I make this thokku when I have no time to cook a side dish. It is always ready in my refrigerator for lunch box days. My family likes it with hot dosa and a spoon of ghee.

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Onion Thokku Ingredients

• Small Onion – I use small onion as the main ingredient for this recipe. It gives a natural sweetness. You can use big onion also.
• Garlic – I used garlic for the strong aroma and taste. It goes well with onion and gives a good flavour. You can skip it if you do not like the smell.
• Tamarind – I added tamarind for a light sour taste. It balances the spice and sweetness of onion. 
• Red Chillies – I use dry red chillies for the colour and spice. It gives a deep red shade to the thokku. 
• Gingelly Oil – I used gingelly oil to cook the paste. It gives a rich aroma and helps the thokku stay fresh for many days
• Salt – I added salt as per taste. It also helps the thokku to stay good for longer time.
• Mustard Seeds – I use mustard seeds for tempering.
• Curry Leaves – I added curry leaves for fresh aroma. It goes well with gingelly oil and onion. 
• Hing – I used a tiny pinch of hing in the tadka. It gives a strong smell and helps the stomach feels light. 

How to make Small Onion Thokku Step by Step

1.To a mixer jar – add small onion, garlic, tamarind

2.Add red chillies and salt to it.

3.Grind it a paste without adding water, Set aside. Heat gingelly oil in a kadai – add onion paste to it.

4. Saute till it thickens and raw smell leaves. Keep sauteing in low flame for at least 10 minutes, it will come together without sticking much and the colour changes to a darker shade. This is the correct stage to switch off.

5.Though this tadka is optional I prefer doing it. Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing. Transfer tadka to thokku. Mix well and serve.

Keeps well for 3 days in room temperature and for about 10 days in fridge.

Expert Tips

• Grinding – I grind the onion mixture without adding water. Water makes the thokku spoil fast and it takes more time to cook.
• Use low flame – I cook the paste on low flame and stir often. High flame burns the bottom and the thokku turns bitter.
• Check the oil – I wait till the oil starts to leave the sides of the pan. This is the right time to switch off the stove.
• Colour – I look for a dark shade and no raw smell. The paste should come together and not stick much to the pan.
• Tempering – I do the tadka as the last step and mix it well. It is optional but it gives a very good aroma.
• Use a dry spoon – I always take the thokku with a clean and dry spoon. A wet spoon makes the thokku spoil fast.

Serving and Storage

Serve this with hot idli and dosa and you can also have it with curd rice or sambar rice and it goes well as a side dish for lunch or dinner at home.

Keep it in a clean and dry glass jar and it stays good for 3 days at room temperature and for about 10 days in the refrigerator. Always use a dry spoon and it stay good when stored properly.

FAQS

1. Can I use big onion for this thokku?

Yes you can use big onion and it works fine for this recipe. But small onion gives better taste and colour.

2. Can I skip the tempering?

Yes you can skip the tempering and it still taste good. But it gives a nice aroma so I always do it.

3. Why my thokku is not thick?

It may be due to less cooking time or too much water in the onion. Cook it little more on low flame till it leaves oil.

4. Can I skip the tadka?

Yes you can skip it and it still taste good. But the tadka gives a good smell and flavour.

5. Can I add tomoto?

Yes you can add some tomatoes for flavour and taste.

If you have any more questions about this Onion Thokku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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