Onion Pickle Recipe (Ullu Thokku)
Small onion pickle also known as ulli thokku is a traditional South Indian condiment made from onions, spices, and tamarind. It is easy to prepare and has a special spice powder. 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.
Equipment
- Blender
- Cooking pot
Ingredients
- 500 grams Sambar Onion / Shallots peeled
- ½ cup Oil
- 2 teaspoon Turmeric Powder
- 2 tablespoon Kashmiri Red Chilli Powder
- ¼ cup Tamarind Pulp
- 3 tablespoon Jaggery or Brown Sugar
- Salt to taste
For Pickle Powder
- 1 tablespoon Mustard Seeds
- 1 tablespoon Cumin Seeds
- 1 teaspoon Fenugreek Seeds
For Tempering
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 teaspoon Cumin Seeds
- 2 no Dry Red Chilli
- ½ teaspoon 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
Serving: 1servingsCalories: 222kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 44mgPotassium: 320mgFiber: 4gSugar: 11gVitamin A: 613IUVitamin C: 6mgCalcium: 51mgIron: 3mg
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