This is my Amma’s recipe and our favorite during train journeys..The first time I visited Shirdi was in 2010 with my mom, her cousin’s family and some of their friends. We decided to cover Mantralayam on the way and catch the train to Pune that night. One of the most memorable trips so far. Totally 12 of us had travelled and we all agreed to pack food that will last for a day or two..Amma and me packed Molagapodi Idli and this Chinna Vengaya thokku. I still remember how we peeled around 2 kgs of onions 🙆😂 But the effort was all worth it. Everyone loved it and in general whatever we prepare tastes 200 times better when we pack it and eat it during travel.
There are only 5 main ingredients Shallots, Red Chilli Powder, Gingely Oil, Tamarind and Jaggery. It is very difficult to give the exact proportion because depending on the variety of shallots you use, the quantity of Tamarind and Chilli Powder might change. So kindly use the below measurements as reference.The shallots I used here in Ireland was bitter initially and after increasing the amount of tamarind, jaggery it started tasting delicious.
Also when I was preparing the thokku my mobile battery drained so couldn’t take step wise pictures. However shall update the pics soon. Will definitely be making another batch next week 🙂 Sorry!
Points to Remember
- Use generous amount of Gingely oil (நல்லெண்ணெய்)
- Have some extra tamarind paste ready to add to the thokku just in case if the balance is not right
- Try the thokku with a small batch of small onions first say 200gms or 250gms
- I have not tried with regular onions so am not sure how the end result will be.
- Adding sugar instead of jaggery will work too. But i prefer the subtle sweetness that the jaggery adds to this thokku
- Keep the flame in low or medium when the thokku is boiling
- If you want Chutney like consistency then you can reduce the boiling time. I usually prefer this jam/thokku like consistency
- It lasts for a week without being refrigerated but you can store it in fridge too if you want. Always use a clean, dry spoon
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 250 gms Shallots
- cup Big Lemon Size Tamarind soak tamarind in 1/4warm water
- 1 tbsp Red Chilli Powder
- 2 tbsp Jaggery Powder
- 1/4 cup Gingely Oil/Sesame Oil நல்லெண்ணெய்
- 1 tbsp salt
- 1/2 tsp turmeric
- 1/2 tsp Mustard Seeds
- Few Curry leaves
- Few Curry leaves
Ingredients
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- Soak onions in plain water and peel them after 20 minutes. It will be easier to peel and will be less irritating to eyes
- Grind the onions to paste by adding 1/4 cup of water. Don't add more water
- Heat 1 tbsp oil first in a frying pan
- Add mustard seeds, curry leaves. Let it splutter
- Add onion paste, salt,chilli powder
- Let it boil for 10 minutes
- Add tamarind water and dont discard the tamarind.Mash it with your hand or you can pulse it in mixie and add it to the thokku
- Mix everything well and reduce the flame to low
- Add 2 tbsp of Oil, jaggery powder and let the thokku boil for 10-12 minutes
- Give it a taste and see if you need more spice or salt
- If you find the thokku slightly bitter add extra tamarind paste, a pinch of chilli powder and jaggery powder
- Everything will come together and you can see the consistency changing
- Add remaining oil, give it a mix and turn off the stove
- Let it sit for 10-15 minutes.. Be it thokku or pulikachal my paati says "oora oora thaan nanna irukkum" means the more time it is untouched it tastes better. Generally Southindian Thokkus/Pickles taste better the next day 😋😋
- Delicious onion thokku is ready to be served with Idli,Dosai or Chapathi..