Onion thokku is a simple and delicious pickle recipe, which goes excellently with Idly, Dosai and Curd rice. This thokku stays good for a long time, if it is properly handled.

INGREDIENTS:

1 teaspoon fenugreek seeds

10 dry red chilli

3 big onions

2 tablespoons tamarind extract

¼ teaspoon turmeric powder

1 teaspoon red chilly powder

1″ palm sugar

Salt to taste

3 tablespoons gingelly oil (Indian sesame oil)

½ teaspoons mustard seeds

A pinch of asafoetida

INSTRUCTIONS:

Dry roast the fenugreek seeds in medium flame for 2 min. Let it cool and grind it to coarse paste. Keep it aside.

In a pan, heat 2 tablespoons of gingelly oil and add dry chillies. When it slightly changes in colour, remove from oil and grind it to smooth paste along with onion.

To the same pan, add mustard seeds. When it splutters, add asafoetida.

Then add in the ground paste, red chilly powder and salt. Cook it in medium flame till the raw smell goes off completely.

If it is too dry, add a tablespoon of gingelly oil.

Then add in the powdered fenugreek seeds and palm sugar.

Mix well, till the sugar is melted and combined.

Switch off the flame and let it cool. Store in a clean, air tight, glass container.

Serve with curd rice or chappathi.