Small onion pickle recipe also known as ulli thokku is a traditional South Indian condiment made from onions, spices, and tamarind. It is known for its tangy and spicy flavour, making it a best accompaniment for curd rice, idli, dosai and roti. It can be stored for weeks to months. This homemade pickle is so much better than the store bought one, which often has preservatives and additives. This onion pickle is fresh, healthy and has real homemade taste. What really makes it special is the shallots sweetness and perfect level of spiceness.
Onion Pickle
I love making homemade pickles and thokku. They pair beautifully well with curd rice or homemade phulkas.. I love making tomato thokku, because I love having it with curd rice. always have a jar of it in my fridge. I have never made onion thokku before and also never thought of making it.
But couple weeks back, my perimma told me about this pickle. But in her recipe, the onion is pureed completely and made into a simple thokku. I took that recipe and modified to my taste and created this. And I should tell you, it taste amazing. Yummy indeed. Hope you will try this and let me know how it turns out.
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About Onion Pickle
In Kerala, they name it as ulli thokku and prepare using sesame oil, whereas in TamilNadu onion pickle is traditionally prepared using gingelly oil. The main ingredient typically includes small onion, spices, jaggery and tamarind. The combination of these ingredients and the special pickle powder gives the pickle its distinctive taste.
I really enjoy making pickles and thokku at home because they go perfectly with curd rice, idli, dosai and roti and also perfect for travel. One of my favorites is tomato thokku, which I always keep in the fridge. So that I can relish it with curd rice whenever I want. However, I’ve never tried making onion thokku before, and it just never crossed my mind until I came across the recipe.
A couple of weeks ago, my periammma (Amma’s sister) shared a recipe for an onion pickle where the onions are completely pureed, simmered and cooked like a thokku. I took her version as an idea and made some adjustments to suit my taste, and I have to say the pickle tasted absolutely delicious! It’s really lip smacking and I hope you give it a try and let me know how it turns out for you in the comments at the end.
This onion pickle has a great mix of spices and sweetness of the shallots makes it super tasty that you want it more for every bite!
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WHY THIS RECIPE WORKS
Quick and Easy : This onion pickle is so easy to prepare with the easily available ingredients at the pantry. It can be made quicker and has a longer shelf life when stored properly. With simple preparation, it can be done and comes in handy during busy days or travel.
WHY I LOVE THIS RECIPE - One of the best things about this onion pickle is how simple it is to prepare. You don’t have to wait for weeks to be ready, it can be enjoyed immediately once it is done. Over the period of time, the flavours really come together well and taste delicious. Now this pickle has become a staple in my house. I pair it with curd rice, idli, dosai and roti . My family asks for it again and again because of its bold and comforting flavours.
Flavours : The sweetness of the small onions pairs beautifully with the special roasted spices. Tamarind adds tanginess, while jaggery balances the spice which creates a wholesome flavourful pickle.
Natural preservative : Gingelly oil, tamarind acts as the natural preservative, this helps the pickle to stay fresh for longer shelf life. Whereas the store bought pickles are full of oil and contain chemical preservatives.
Ingredients
SAMBAR ONION / SHALLOTS / SMALL ONION : Fresh, firm small onion should be used. Peel the skin, wash and dry them completely before cooking. You can even use store bought peeled small onion if you don’t have time to peel the skin.
OIL : Traditionally gingelly oil sesame oil is used for making pickles. Oil acts as a preservative and helps to achieve the authentic taste.
TURMERIC POWDER : Adds a warm yellow color and has a natural antibacterial properties which is good for making pickles
CHILLI POWDER : It is added for spice and heat. You can adjust the chilli powder to make it mild or fiery according to your taste buds. You can even substitute with dry red chilli or chopped green chilli.
SALT : Salt acts as one of the natural preservatives and also helps to balance the overall taste.
TAMARIND PULP : Tamarind pulp is generally added in many South Indian pickles for tanginess and to balance the spiciness.
JAGGERY : A pinch of sweetness is added to balance the overall taste and flavour.
SPECIAL PICKLE POWDER : The special pickle powder is prepared by dry roasting the mustard seeds, fenugreek seeds and cumin seeds for a warm, pungent, sharp and nutty flavour. It also helps to preserve the pickle.
TEMPERING : The basic tempering is done by adding some oil in a pan followed by mustard seeds, urad dal let it splutter. Then add cumin seeds, red chilli and asafoetida. It gives a nutty texture and helps in digestion.
Hacks
Prep work : Peel the onion skin. Wash and dry them completely before roasting.
Spice powder making : In a pan, dry roast the mustard seeds, fenugreek seed and cumin seeds. Roast them in low flame, don’t burn them. Grind into fine powder once it is completely cooled down.
Onion base : In a pan, add oil, saute the shallots. Fry them until light golden and translucent. Strain the oil and transfer them to a plate for cooling. Take half of the fried shallots separately and pulse them in a blender.
Final mixing : In the same pan that we used to fry the shallots, add the fried oil, do the basic tempering by adding mustard seeds, urad dal, asafoetida and red chilli. Then add fried shallots, pulsed shallots, spice powder and toss them in low flame for 15 minutes.
Storing in jar : Sterilise and dry clean the jar that you are going to store the pickle. Transfer the cooled down pickle mixture into the jar.
Onion Pickle (Step by Step)
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| Take all your ingredients |
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| Peel shallots |
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| Dry roast mustard, cumin and fenugreek |
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| Roast till lovely aroma comes from it |
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| Allow it to cool down |
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| Take it in a blender |
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| Make it into a fine powder |
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| Heat oil |
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| Add shallots |
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| Fry them a little |
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| Remove them to a bowl |
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| Add half of the onions in the same blender |
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| crush them little |
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| Now heat the onion fried oil again |
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| Add in seasoning ingredients |
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| Let them fry |
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| Add in crushed onion |
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| Saute them for a while |
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| Add the whole fried onions now |
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| Cook them together for a while |
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| Add in turmeric powder |
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| Chilli powder |
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| salt |
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| Mix that well |
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| Add the roasted pickling spice powder |
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| Add in tamarind pulp |
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| jaggery |
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| mix well and simmer |
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| cook on low flame till oil separates |
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| Done |
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| Allow to cool down and store in air tight container |
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| Enjoy |
Expert Tips
- Carefully dry roast the pickle powder, as they tend to brown and result in bitterness.
- Let the pickle to rest at least for a day, as it helps the flavours to blend together and result in a delicious taste.
- Use a clean and dry spoon, jar for storing and serving as it helps to prevent spoiling.
- Just pulse half of the small onion, don’t grind into a paste.
- Use a generous amount of gingelly oil for a longer shelf life.
STORAGE
Store the pickle in a clean, dry airtight glass jar. It stays good at room temperature for a week. For long usage, store them in the refrigerator. Always dry your hand and spoon before serving the pickle.
SERVING
Small onion pickle is a great accompaniment for curd rice, idli, dosai and roti.
FAQ
1.How do I know if the pickle is spoiled ?
If the pickle has a slimy texture or mold on top, it is spoiled and thrown away. To avoid quicker spoilage, store them in a small batch instead of big pickle jars. Also use a dry spoon whenever you serve.
2.Can I reuse the oil from pickles?
Yes, you can use the oil for drizzling over hot rice or you can use it in cooking for unique flavour.
3.Can I make this using regular onions?
Yes, you can try with regular big onions. Make sure to chop them finely and soak them in salt water or vinegar to remove the strong flavour. Pickles made with large onions have a lesser shelf life because of their natural water content.
Variations
Small onion chutney : This is a simple and staple South Indian chutney recipe. It is prepared by sauteing shallots, tomatoes, garlic, chilli, tamarind and coconut. It is served with tiffin items like idli, dosai.
Ulli theeyal : Ulli theeyal is an authentic Kerala recipe. Ulli means ‘ small onion’ , theeyal means ‘burnt’. The recipe basically involves dark or brown roasting the coconut and spices. It is a small onion gravy served with hot rice or Kerala matta rice.
More Thokku Recipes
📖 Recipe Card
Onion Pickle Recipe (Ullu Thokku)
Equipment
- Blender
- Cooking pot
Ingredients
- 500 grams Sambar Onion / Shallots peeled
- ½ cup Oil
- 2 tsp Turmeric Powder
- 2 tbsp Kashmiri Red Chilli Powder
- ¼ cup Tamarind Pulp
- 3 tbsp Jaggery or Brown Sugar
- Salt to taste
For Pickle Powder
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Fenugreek Seeds
For Tempering
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 1 tsp Cumin Seeds
- 2 no Dry Red Chilli
- ½ tsp Asafoetida
Instructions
- In a dry pan add the pickle spices and roast them till light golden and toasted. Remove them to a plate and let it cool. Add them to blender and make into a fine powder. Set aside till use. Keep the blender ready, because you want it to grind the onions.
- Heat oil in a heavy bottom kadai. Add in the peeled shallots and fry them for 3 to 4 mins till it is light golden and transparent. Strain them to a bowl.
- Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use.
- Now heat the same oil again. Add the tempering ingredients and fry them for a min.
- Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins. Then add in turmeric powder, chilli powder, salt and mix well. Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined.
- Cook them on a low heat for 10 to 15 mins till oil separates from the mix.
- Switch off the heat and let it cool down. Now store it in air tight container. Use clean spoons when you serve.
Notes
- Carefully dry roast the pickle powder, as they tend to brown and result in bitterness.
- Let the pickle to rest at least for a day, as it helps the flavours to blend together and result in a delicious taste.
- Use a clean and dry spoon, jar for storing and serving as it helps to prevent spoiling.
- Just pulse half of the small onion, don’t grind into a paste.
- Use a generous amount of gingelly oil for a longer shelf life.
STORAGE
Store the pickle in a clean, dry airtight glass jar. It stays good at room temperature for a week. For long usage, store them in the refrigerator. Always dry your hand and spoon before serving the pickle.SERVING
Small onion pickle is a great accompaniment for curd rice, roti, idli and dosai.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Thanks..it looks yummy!
how much tamarind?
Afshan Shaik
This looks utterly delicious .
Thanks for sharing this unique recipe with us !
anjali
Hi Aarthi, can I make this pickle without any oil or less oil as I am trying to avoid very oily food.
geetha gowthaman
Thank u so much aarthi for this recipe...this is what i was looking for long....wish u a very happy new year.
Aarthi
@anjali Yes u can reduce the oil quantity, but it wont stay longer. You have to keep it in fridge and use it within 3 to 5 days
Sandya Rao
Hi Aarthi,
I tried this recipe yesterday and it came out yummy. My son even ditched his favourite sabji to eat this with chapathis and like you said it goes very well with curd rice too. Thanks a lot for sharing this recipe.
Hamsa
How do we preserve this without refrigeration
vidhas
Love th9s pickle. Thanks for sharing.
Anonymous
Mouth watering recipe Aarthi!
Lakshmi Nadaraja
Looks yummy,can I do garlic pickle with the same recipe replacing the onion with garlic
Aarthi
@Lakshmi Nadarajayes u can do
Preethi Mp
Hi aarthi, can I make it using normal onions, if yes, kindly tell any modifications I need to do in the receipe
Preethi Mp
How long can this be stored if refrigerated?? Can I use sugar instead of jaggery?
Aarthi
You can use normal onions as well. You can store it for a 15 to 20 days in fridge
Saranya
Hi nice receive tasty! Can you update the quantity of the roasted pickle powder to be used or should we put al the powder?
Aarthi
taste and add as you like
Saranya
Thanku:)
LIZA
Thanks dear for the yummy recipe
Hamsa
How do we preserve it longer without refrigeration
Can we add vinegar
If so what is the process
Latha Baskar
Where is the video ma