I"m fond of a brand's small onion pickle which I will finish off in a day or two whenever I get it.Usually, I don't buy small onion due to the difficulty in peeling it.But when I have it I try to use more of it and this recipe rose like it.I try to replicate that brand pickle, though it was different in taste from the store bought one I loved it to the core.
So next time when you get some do try this thokku and I'm sure you will love it.
Preparation time: 10 mins
Cooking time:15 mins
- Small onions/shallots(peeled)-1 cup (heaped
- Gingelly oil-1 tbsp
- Mustard-1\2 tsp
- Hing powder-1\2 tsp
- Red chilly powder-1 &1\2 tbsp(adjust)
- Turmeric powder-1\2 tsp
- Tamarind-small berry size
- Salt to taste
- Jaggery-1 tsp(optional)
- Roasted powder-2 Tsp
To roast& powder:
- Mustard seeds-3 tsp
- Fenugreek seeds-2 tsp
1.Dry roast mustard& fenugreek seeds without burning.Cool and powder it.
2.Soak tamarind in water and extract juice.
3.Heat oil in a pan, add the peeled shallots and roast it in the oil well.
4.Add red chilly powder, turmeric powder, roasted powder, salt, and tamarind juice.Keep in low flame till the onion get cooked up well in the tamarind juice.Add jaggery if using.
5.When it gets thicken switch off.Het oil in a pan, pop out mustard & hing powder and add to it.Mix well.
6.Cool completely and store in a dry glass container.
Use dry spoon each time and store it in the refrigerator for longer shelf life.
1.Refrigerate each time after use for longer shelf life.