Onion Thokku
Serves 1
Directions
- 1Heat oil in a kadai and add channa dal, urad dal, cumin, fenugreek, and garlic. Saute on low flame for 1 minute.
- 2Add chopped onions and salt. Mix and cook until soft, switching between low and high flame to ensure even cooking and prevent burning.
- 3Add soaked red chillies and a small piece of tamarind. Mix and saute on high flame for 1 minute.
- 4Switch off the heat and let the mixture cool completely.
- 5Transfer the cooled mixture to a grinder jar and blend into a smooth paste without adding water, or with a little water if needed (around 1/4 cup).
- 6Heat 1/4 cup of oil in a kadai and add mustard seeds, urad dal, hing, and curry leaves.
- 7Add the prepared onion paste and jaggery to the kadai.
- 8Mix well and cook on medium flame for 10-15 minutes until the color changes and oil separates.
Ingredients
- 1/4 cup oil
- 1 tbsp channa dal
- 1 tbsp urad dal
- 1 tsp cumin
- 1/2 tsp fenugreek
- a handful garlic
- 4 whole onion, chopped
- 2 tsp salt
- 10 whole red chilli, soaked
- a small piece tamarind
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1 tsp hing
- a handful curry leaves
- 1 tsp jaggery
Equipment
kadaispatulagrinder jar
Tips
- You can peel the garlic or add it with the skin on.
- The creator used Kashmiri red chillies, but normal red chillies work too.
- Jaggery can be replaced with jaggery powder, white sugar, or normal sugar to balance the heat.
- Store in a glass bottle in the fridge for up to 3 months; at room temperature, it lasts for 1 month.
- Serve with idli, dosa, chapati, or rice. If mixing with white rice, add 1 tsp of ghee.