Skip to main content

Garlic Thokku

Garlic Thokku (pickle) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice. A thokku is  a condiment, which is basically a pickle consisting of methods like preparing the fenugreek powder, sauteing the ingredients using gingely oil. It also follows the addition of good amount of red chilly powder, asafoetida powder and a small piece of jaggery. 


Garlic Thokku | How to prepare Garlic thokku with step by step instructions | Thokku recipes | Garlic pickle (thokku) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice. A thokku is  a condiment, which is basically a pickle consisting of methods like preparing the fenugreek powder, sauteing the ingredients using gingely oil. It also follows the addition of good amount of red chilly powder, asafoetida powder and a small piece of jaggery.


Today we are going to see thokku using garlic cloves. It's very simple and healthy. The only hard part of  this dish, is peeling the garlic cloves. To keep your work simple, peel the garlic cloves or you can finish it when you watch a movie on the TV. After peeling the garlic cloves, it's just a 15 minutes work and you can enjoy a healthy homemade pickle for 2 to 3 months without any added preservatives. It's always better to prepare homemade pickle with your seasonal ingredients like mangoes, garlics, tomatoes, etc..Small softneck garlics are best suited for pickles. Gingely oil, red chilly powder, fenugreek powder are essential for doing pickle or thokku. Tamarind extract acts as a natural preservative for pickles. For homemade pickles I recommend to add homemade chilly powder. The reason for this is the homemade chilly powder has medium spice content when compared to store bought chilly powder and also it adds thickness for the pickles. However, preparing homemade chilly powder does not possible for many people and I recommend to use good quality fresh red chilly powder for pickles. 
Several methods are there to prepare pickles. In this recipe, I have cooked the garlic cloves in an idly pot for 5 minutes and then sauted with the oil. I prefer this method, to have soft garlic cloves in the thokku. If you want chunky garlic cloves, you can omit the steam cooking the garlics. We will discuss the remaining details with step by step instructions. 

Thokku recipes


Garlic Thokku Recipe 

Print Friendly and PDF




Garlic thokku (pickle) is the perfect condiment for many dishes like rava upma, dal kichidi, roti and curd rice.

Prep time : 20 minutes
Cook time : 15 minutes
Yields : 250grams
Category : condiment
Author : Muthulakshmi Madhavakrishnan


Ingredients
  • 2 cups garlic cloves
  • 1 tbsp tamarind (loosely packed)
  • 2 to 3 tsp red chilly powder
  • 1tsp turmeric powder
  • 1 tsp asafoetida powder
  • small piece jaggery
  • 1/2 tsp urid dal
  • 1/2 tsp mustard
  • 1 tsp fenugreek
  • 1/4 cup gingely oil
  • salt to taste


Cooking Directions


  1. Separate  garlic cloves from the bulb and using a knife carefully to cut the top and remove the skins completely. Soak the tamarind with 1/2 cup of hot water and extract a thick pulp.
  2. Heat a pan and dry roast the fenugreek. Roast the fenugreek till it turns to golden brown. Carefully roast the fenugreek because if it turns black you pickle will taste bitter. If they are roasted perfectly, the aroma in the pickle was so amazing. You can feel the aroma when you taste it.
  3. Grease the idly plates with a drop of gingely oil and place the garlic cloves. Cook the garlic cloves on medium heat for 5 to 7 minutes. Do not overcook the garlic cloves.
  4. When they are cooked, transfer them immediately to a plate and allow them to cool completely.
  5. In the meantime, powder the roasted fenugreek. If you are using compounded asafoetida, fry them with a tsp of oil and powder along with the fenugreek.
  6. Take a heavy bottomed kadai and heat  the gingely oil for about 3 minutes. Add the mustard and urid dal. Allow them to crackle well.
  7. Next, add the cooked garlic cloves and saute them well for a few minutes. Add the required salt and mix them well.
  8. Add the red chilly powder and turmeric powder. Saute it for a second and gently pour in the tamarind extract. Mix them well.
  9. Reduce the heat to low and simmer for about 10 minutes stirring often. If you are using homemade chilly the thokku will thicken quickly, so do not overcook it. About 8 to 10 minutes should be sufficient for this thokku.
  10. Add the jaggery and asafoetida powder. Simmer for an additional 5 minutes. 
  11. Finally, add the fenugreek powder and mix them well with the thokku. Turn off the heat. Allow them to cool down and transfer it to a clean glass bottle.

Garlic Thokku with step by step pictures


Soak the tamarind with 1/2 cup of hot water and extract a thick pulp. Seperate  garlic cloves from the bulb and using a knife carefully cut the top and remove the skins completely.


Heat a pan and dry roast the fenugreek. Roast the fenugreek till it turns to golden brown. Carefully roast the fenugreek because if it turns black you pickle will taste bitter.


Grease the idly plates with a drop of gingely oil and place the garlic cloves.


Cook the garlic cloves on medium heat for 5 to 7 minutes. Do not overcook the garlic cloves.


Take a heavy bottomed kadai and heat  the gingely oil for about 3 minutes. Add the mustard and urid dal. Allow them to crackle well. Next, add the cooked garlic cloves and saute them well for a few minutes. Add the required salt and mix them well.



Add the red chilly powder and turmeric powder. Saute it for a second and gently pour in the tamarind extract. Mix them well.


Reduce the heat to low and simmer for about 10 minutes stirring often. If you are using homemade chilly powder the thokku will thicken quickly, so do not overcook it. About 8 to 10 minutes should be sufficient for this thokku.


Add the jaggery and simmer for an additional 5 minutes.


Finally, add the fenugreek powder and asafoetida  mix them well with the thokku. Turn off the heat.



Allow them to cool down and transfer it to a clean glass bottle.


Notes
If you substitute any of the ingredients I mentioned above, your results will be different. For any pickle or thokku dishes, if you want the best results, use the fresh and best quality ingredients.
We must avoid cooking acidic foods in iron kadai because it produces a metallic flavour to the thokku. So do not prepare thokku or pickle in an iron pan or kadai as I felt the metallic flavours while tasting the thokku. 


Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.




Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…