Small onion thokku recipe, China vengaya thokku recipe

Small onion thokku recipe a spicy sidedish for idli,dosa,chapathi, rice etc.This chinna vengaya thokku recipe was shared by mittus friend and I tried it out few months back and it turned out super good.

It is a must to use gingelly oil for this recipe as it gives a great flavour and also balances the spice level.I tried it the same way as my friend told but you can reduce chillies a bit as I felt it was too spicy.

Small onion thokku recipe

Small onion thokku recipe a spicy sidedish for idli,dosa, rice etc.

• 1 cup small onion
• 2 nos garlic
• 1/2 tsp tamarind
• 6 nos red chillies
• 3 tbsp gingelly oil
• salt to taste

To temper:

• 1 tsp gingelly oil
• 1/4 tsp mustard seeds
• few nos curry leaves
• a tiny pinch hing

1. To a mixer jar – add small onion,garlic,tamarind.
2. Add red chillies and salt to it.
3. Grind it a paste without adding water.Set aside.Heat gingelly oil in a kadai – add onion paste to it.
4. Saute till it thickens and raw smell leaves.Keep sauteing in low flame for atleast 10 mins , it will come together without sticking much and the color changes to a darker shade.This is the correct stage to switch off.
5. Though this tadka is optional I prefer doing it.Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing.Transfer tadka to thokku.Mix well and serve.
6. Keeps well for 3 days in room temperature and for about 10 days in fridge.

How to make small onion thokku recipe:

1. To a mixer jar – add small onion,garlic,tamarind.
   
2. Add red chillies and salt to it.
   
3. Grind it a paste without adding water.Set aside.Heat gingelly oil in a kadai – add onion paste to it.
   
4. Saute till it thickens and raw smell leaves.Keep sauteing in low flame for atleast 10 mins , it will come together without sticking much and the color changes to a darker shade.This is the correct stage to switch off.
   
5. Though this tadka is optional I prefer doing it.Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing.Transfer tadka to thokku.Mix well and serve.
   

Keeps well for 3 days in room temperature and for about 10 days in fridge.

This small onion thokku serves as a great sidedish for idli,dosa, curd rice etc.

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