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.

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

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

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.
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.
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.
When they are cooked, transfer them immediately to a plate and allow them to cool completely.
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.
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 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 asafoetida powder. Simmer for an additional 5 minutes.
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

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Street Style Sundal Masala Recipe - Perfect Evening Snack - Vandikadai Sundal Masala

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy. Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji Cauliflower Fry Nullikai urundai - Urid dal balls Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada - Javarisi Vadai Ulundha Vada Tapioca Bonda Urad dal Bonda...

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. Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Bottle Gourd Kootu - Easy and Healthy Bottle Gourd Kootu Recipe - Quick Pressure Cooker Method With Fresh Coconut Masala

If you're looking for a healthy and flavorful South Indian dish, this bottle gourd kootu recipe is a must-try! Made with tender bottle gourd (lauki), protein-rich dals, and a fresh coconut masala, this simple kootu is not just delicious but also packed with nutrition. It’s light enough to enjoy as a salad and hearty enough to serve as a side dish with rice or chapati. Known for its cooling properties, bottle gourd is one of the best vegetables for summer, helping with hydration and digestion. This easy pressure cooker kootu comes together in minutes and is perfect for anyone who loves traditional, healthy South Indian food. Whether you're craving a quick lunch, a vegan side, or a refreshing Indian salad recipe, this kootu is sure to become a favorite! Let’s see some important tips for making perfect kootu. If you want your kootu recipe to be simple yet super delicious, it's all about using the right techniques rather than following tough methods. First point: Always rinse t...

Tomato green chilly chutney - Tomato chutney with green chillies - Side dish for Idli, Dosa and Ven Pongal

In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other perfectly and perfect side dish for idly, dosa, pongal and upma. Checkout my other recipes with tomatoes. Tomato Onion Thokku Tomato Rasam Tomato Sabji Tomato Pasta Tomato Thokku Tomato Millet rice Tomato Jam Spicy Tomato Rice Tomato Dosa Tomato Coconut Chutney Tomato Kurma Tomato Rice Tomato chutney ...

Rajma Sweet Corn Salad with Curd Dressing - Healthy Protein-Rich Salad

If you’re looking for a light, refreshing, and protein-rich salad, this Rajma Sweet Corn Salad is the perfect choice! Almost 19 years ago, when we were in California, I used to enjoy the Chipotle burrito rice bowl. It was a wholesome meal with black-eyed peas, long grain rice, sweet corn, sour cream, guacamole, and tossed capsicum onion slices(fajita). Among all the Italian, Mexican, and Chinese restaurants I tried in the US, that Chipotle burrito bowl has always been my all-time favorite. Recently, when I prepared this Rajma Sweet Corn Salad with curd dressing, the taste immediately reminded me of that burrito bowl I loved so much. The combination of rajma and sweet corn with the creamy curd dressing brought back those nostalgic flavors in a healthier, Indian-inspired way. Rajma (kidney beans) takes a little longer to cook than other legumes like chickpeas or peanuts, but the effort is worth it. With the sweetness of corn, the crunch of fresh veggies, and the tangy curd dressing, this...

Millet Veg Noodles - Vegetable Ragi Millet Noodles - Siruthaniyam Noodles

Vegetable ragi millet noodles recipe with step-by-step instructions. Recently I bought this ragi millet noodles from mothers millets brand in a supermarket. They have a wide range of millet noodles, red rice noodles and many more. I haven't tried any millet noodles and this year is the international year of millets and I wanted to take this as a chance to cook and post different millet recipes to share with you all. I tried this ragi vegetable noodles with the colourful vegetables as we add it for our regular vegetable noodles. As it's my first time, I have added their tastemaker maker given in their pack. I haven't added any other sauces and masala powders. It came out really good and it can be prepared easily within 20 minutes. Check out my other tiffin recipes here Idli Black urid dal Dosa Pearl Milet Dosa - Kambu Dosa Aapam - Aapam without yeast Ragi flour Upma Arisi Upma Poori Bottlegourd Adai Pepper dosa - Milagu Adai Rava Upma Semiya Upma Rava Dosa V...

VIRUNDHOMBAL

Search This Blog