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
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 .
remove the onions and allow to cool . Grind to a coarse paste and keep aside
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 ,
add asafoetida powder, salt as needed . add pinch of jaggery powder . now cook the mixture till reduced or thickened and oil oozes out .
store well in clean dry bottle after cooling down completely .