Onion Thokku Recipe | Side dish for Idli Dosa | Onion Thokku for Rice | Onion Chutney

Onion Thokku Recipe | Side dish for Idli Dosa | Onion Thokku for Rice | Onion Chutney

#onionthokku #sidedishforidlidosa #shallotsthokku #sidedishforrice #onionthokkuforrice #onionchutney #onionpickle #hemasubramanian

Chapters:
Promo - 00:00
to make ground masala - 00:48
How to make Onion thokku - 01:41


To Make Ground Masala

Fenugreek Seeds - 1 Tsp
Mustard Seeds - 1 Tsp
Coriander Seeds - 1 Tsp
Cumin Seeds - 1/4 Tsp


To Make Onion Thokku

Shallots - 300 Gms
Onion - 200 Gms
Oil -1/2 Cup
Urad Dal - 1 Tsp
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Red Chilli
Hing / Asafoetida - 1 Tsp
Salt - 2 Tsp
Chilli Powder - 2 Tsp
Turmeric Powder - 1/2 Tsp
Curry Leaves
Tamarind Water - 1 1/2 Cup
Jaggery - 1 Tsp


Method

Grind shallots and onions in pulse mode to a coarse texture.

Dry roast 1 tsp fenugreek seeds, 1 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp cumin seeds until fragrant. Cool and grind into a fine powder.

Heat ½ cup gingelly oil in a wide pan. Add 1 tsp urad dal, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 red chilies (cut), 1 tsp asafoetida and roast.

Now, add the ground onion mixture and sauté until the raw smell disappears and moisture evaporates.

Add 2 tsp salt, 2 tsp red chili powder, ½ tsp turmeric powder, and mix well. Toss in fresh curry leaves.

Pour in tamarind extract (lemon-sized ball), mix, and simmer for 15 minutes with the lid slightly open.

Once the oil separates, add 1 tsp jaggery and 1 ½ tsp prepared spice powder. Cook for another 5 minutes on low flame.

Let it cool completely before storing in an airtight container. Lasts up to 2 weeks!

Enjoy with hot rice, idli, dosa, or chapati!




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