Onion Thokku | Chinna vengayam Thokku

chinna vengayam thokku


A popular thokku ( pickle ) variety is the chinna vengayam ( shallots ) thokku, spicy tangy , it can perk up the dullest dish as an accompaniment . Goes well with many tiffin dishes like idli, dosa and even chapatis . An absolute match to go with the curd rice . Such thokku varieties are always handy in kitchens for busy days and those with little time . Thokku rice is again a good lunch box dish with just papad as a n accompaniment .

Makes a great travel recipe for short trips to take a as accompaniment for tiffin . This onion thokku recipe uses no tamrind paste or tamrind water to avoid any moisture in the preparation and thereby lengthen shelf life. However if making for a small quantity , for a day or two you can use thick tamrind water or just tamrind paste as well in the preparation and it tastes just as same .

chinna vengayam thokku

Note :

  1. you can add tamrind paste if you dont have dry tamrind .
  2. this thokku is the base for many other thokku preparations , for instance making tomato onion thokku , you can just add the required onion thokku paste to cooked tomato paste and get a super new tomato thokku with onion flavors.
  3. most of my other thokkus are made with this as the base so i prepare in bulk and use only tamrind sauted in oil and ground with onions to give more shelf life and have no moisture in the preparation of thokku.
  4. suggested thokku varieties, brinjal , bitter gourds, clusterbeans , mixed veg etc . .
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Onion Thokku | Chinna vengayam Thokku
A popular thokku ( pickle ) variety is the chinna vengayam ( shallots ) thokku, spicy tangy , it can perk up the dullest dish as an accompaniment . Goes well with many tiffin dishes like idli, dosa and even chapatis
chinna vengayam thokku
Prep Time 8 minutes
Cook Time 12 minutes
Servings
nos
Ingredients
Prep Time 8 minutes
Cook Time 12 minutes
Servings
nos
Ingredients
chinna vengayam thokku
Instructions
  1. wash and peel shallots , wipe dry well , and sautee with 2 tsp oil in a heated pan with red dry chillies , add chopped tamarind bits with seed and fibres removed and sautee along till onions look translucent. add curry leaves at the end just before removing from gas . adding curry leaves is optional , but it tastes good .
  2. remove the onions and allow to cool . Grind to a coarse paste and keep aside
  3. now heat the same pan , add remaining oil , splutter mustard seeds, add pinch of methi seeds, turmeric powder . dd the ground onion paste , and now reduce flame and cook the mixture in oil ,
  4. add asafoetida powder, salt as needed . add pinch of jaggery powder . now cook the mixture till reduced or thickened and oil oozes out .
  5. store well in clean dry bottle after cooling down completely .
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