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)
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.
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📖 Recipe Card
Onion Pickle Recipe (Ullu Thokku)
Servings: 8 servings
Calories: 222kcal
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: 1servings | Calories: 222kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 44mg | Potassium: 320mg | Fiber: 4g | Sugar: 11g | Vitamin A: 613IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg
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