Wednesday, April 7, 2010

Onion Pickle(Thokku)


Life without Onion, would be impossible for me. It just not only adds taste and flavor to the dishes you

cook but has immense health benefits.

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs,

and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs,

bacterial infections, and breathing problems. Onions are a rich source of flavonoids, substances known to

provide protection against cardiovascular disease. Onions are also natural anti clotting agents since they

possess substances with fibrinolytic activity and can suppress platelet-clumping. The anti clotting effect

of onions closely correlates with their sulfur content.

Preparation Time – 15 Minutes

Cooking Time – 30 Minutes

Serves – 20


Red Onion – 6

Red Chili – 8 to 12 depending on your taste

Red Chili powder – 1 Tsp

Tamarind – Lemon Sized ball

Salt – 2 Tsp or to taste


Oil – 3 Tbsp

Mustard seeds – 1 Tsp

Asafoetida powder – 1/2 tsp


1) Wash, peel and chop the onions, soak the tamarind in warm water to cover the surface.

2) Heat a pan, add a tsp of oil add the red chili, saute for 5 minutes and then add the chopped onions

salt and the red chili powder.

3) Once the onions are translucent switch off the stove.

4) Let this cool for few minutes.

5) Now transfer the contents to a food processor and blend till a smooth paste.

6) Heat a pan, add half of the oil and add the mustard seeds, once they stop spluttering add asafoetida

powder and the onion paste.

7) Simmer this for a few minutes till all the water evaporates and this becomes a thick paste, now

add the rest of the oil and saute for 2 minutes and then switch off the stove.

8) Once this is completely cooled, store in a dry clean air tight bottle. This stores good in a refrigerator

up to a month.

9) Use this as a side dish with Idli, Dosa, Quinoa, Indian Flat Bread, Rice, Dip or spread.



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