Seriously you will thank me for this mouth watering recipe guys
Seriously you will thank me for this mouth watering recipe guys 👌 😍 is a medium South Indian recipe that serves 10. 30 calories per serving. Recipe by samayalwithsharon on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $12.55 total, $1.25 per serving
Ingredients
- 20 pieces Small Onions (peeled, sliced thinly)
- 2 pieces Medium Onions (peeled, sliced thinly)
- 1 cup Fresh Coriander Leaves (roughly chopped)
- 2 pieces Tamarind (lemon‑size pieces) (firm, cut into small chunks)
- 3 tablespoons Ghee (clarified butter) (good quality, melted)
- 2 teaspoons Mustard Seeds
- 0.5 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Seeds
- 10 leaves Curry Leaves (fresh)
- 2 teaspoons Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Perungayam (large dried red chili) (crushed or powdered)
- 1 teaspoon Jaggery (grated or powdered)
- 1 tablespoon Salt
Instructions
Roast Whole Spices
Heat 1 tablespoon ghee in the pan over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, and curry leaves. Stir until the mustard seeds pop and the spices become aromatic, about 1 minute.
Time: PT1M
Temperature: Medium heat
Add Dry Powders
Add red chili powder, turmeric powder, and perungayam (crushed large dried chili). Roast gently for another 30 seconds, stirring continuously.
Time: PT30S
Temperature: Medium heat
Fry Tamarind Pieces
In a separate small pan, melt 1 tablespoon ghee. Add the two lemon‑sized tamarind pieces and fry until they turn crisp and slightly darkened, about 3 minutes.
Time: PT3M
Temperature: Medium heat
Caramelize Onions
Add the remaining 1 tablespoon ghee to the main pan (the one with roasted spices). Toss in the 20 small onions and 2 medium onions, sliced thinly. Sauté, stirring frequently, until the onions turn deep golden brown and become soft, about 10 minutes.
Time: PT10M
Temperature: Medium‑low heat
Add Fresh Coriander
Stir in the chopped coriander leaves and continue to sauté for 1 minute until the leaves wilt and release their aroma.
Time: PT1M
Temperature: Medium heat
Combine Tamarind and Onion‑Coriander Mix
Add the fried tamarind pieces to the pan along with the onion‑coriander mixture. Mix well and sauté for another 2 minutes. No water is added.
Time: PT2M
Temperature: Medium heat
Incorporate Roasted Spice Paste
Add the roasted spice mixture from step 2 into the pan. Stir thoroughly so the powders coat the onion‑tamarind blend evenly.
Time: PT1M
Temperature: Medium heat
Season with Jaggery and Salt
Add 1 teaspoon grated jaggery and 1 tablespoon salt. Mix until the jaggery melts and the seasoning is uniform.
Time: PT1M
Temperature: Medium heat
Simmer
Reduce the heat to low and let the thokku cook for 10 minutes, stirring occasionally. The mixture should become a cohesive, dry powder that releases a fragrant aroma.
Time: PT10M
Temperature: Low heat
Cool and Store
Remove the pan from heat and allow the thokku to cool completely. Transfer to an airtight glass jar.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 5 g
- Fat
- 1 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Small Onions: Shallots
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Tamarind (lemon‑size pieces): Tamarind paste (1 tsp)
- Instead of Ghee (clarified butter): Unsalted butter, vegetable oil (for non‑vegetarian version)
- Instead of Mustard Seeds: Yellow mustard seeds
- Instead of Fenugreek Seeds: Kasuri methi (dry fenugreek leaves)
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Curry Leaves: Dried curry leaves (1 tsp)
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Perungayam (large dried red chili): Dried red chili flakes
- Instead of Jaggery: Brown sugar
- Instead of Salt: Sea salt
Equipment Needed
- Heavy‑Bottomed Pan
- Wooden Spoon
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Mixing Bowl
- Airtight Glass Jar
Critical Steps — Do Not Skip
- Roasting whole spices without burning them.
- Caramelizing onions to the right golden color.
- Ensuring no water is added so the thokku stays dry.
- Evenly mixing the roasted spice powder with the onion‑tamarind blend.
Chef Tips from the Video
- Use a stainless steel pan for even heat distribution while roasting spices.
- For a deeper flavor, dry‑roast the coriander seeds separately before grinding them into powder.
- If you prefer a milder thokku, reduce the red chili powder to 1 teaspoon.
Troubleshooting
Thokku turned soggy.
Make sure no water was added during cooking and that the pan was not covered. Increase the simmer time to evaporate excess moisture.
Bitter taste from fenugreek.
Use only half a teaspoon and roast it quickly; over‑roasting makes it bitter.
Spice powder clumped together.
Sift the roasted powders before adding and stir continuously while incorporating.
Storage
Refrigerator: Up to 3 months in an airtight jar.
Freezer: Not recommended; texture changes.
Room temperature: Up to 10 days in a cool, dry place.
Make-Ahead Tips
- Prepare the thokku in bulk and store in sterilized jars for up to 3 months.
- Label the jar with the preparation date.
Frequently Asked Questions
What is the cultural significance and history of Onion Coriander Thokku in Tamil cuisine?
Onion Coriander Thokku is a traditional Tamil dry masala that originated as a way to preserve the flavors of onions and coriander for use throughout the year. It is commonly served with idli, dosa, and rice, reflecting the Tamil emphasis on versatile, shelf‑stable condiments.
What are the traditional regional variations of thokku in South Indian cuisine?
In Tamil Nadu, thokku may feature tamarind, curry leaves, and mustard seeds, while in Kerala a similar dry powder often includes coconut and dried red chilies. Andhra versions tend to be spicier with added powdered garlic and sesame.
How is Onion Coriander Thokku traditionally served in Tamil households?
It is typically served in a small bowl alongside steaming hot idli or dosa, or sprinkled over plain rice with a drizzle of ghee. Some families also mix a pinch into sambar for extra depth.
During which festivals or celebrations is thokku commonly prepared in Tamil culture?
Thokku is often prepared during the Tamil New Year (Puthandu) and during harvest festivals like Pongal, when families make large batches of dry condiments to accompany the festive meals.
What authentic ingredients are essential for traditional Onion Coriander Thokku versus acceptable substitutes?
Authentic thokku uses fresh coriander leaves, small onions, tamarind pieces, ghee, mustard seeds, fenugreek, and perungayam. Substitutes can include butter for ghee, curry leaves powder for fresh leaves, and brown sugar for jaggery, though the flavor profile changes slightly.
What other South Indian dishes pair well with Onion Coriander Thokku?
Besides idli and dosa, the thokku pairs beautifully with appam, pongal, plain steamed rice, and even as a topping for curd rice (thayir sadam). It also works as a flavor booster in vegetable stir‑fries.
What makes Onion Coriander Thokku special compared to other Indian dry masalas?
Its unique combination of caramelized onions, tangy tamarind, and fresh coriander gives it a sweet‑sour‑savory balance that is distinct from typical chili‑only powders. The use of ghee adds a rich mouthfeel that sets it apart.
What are the most common mistakes to avoid when making Onion Coriander Thokku?
Common errors include burning the fenugreek, adding water which makes the thokku soggy, and under‑roasting the spices which leaves a raw flavor. Also, over‑cooking the onions can turn them bitter.
Why does this recipe use ghee instead of sunflower oil for roasting the spices?
Ghee has a higher smoke point and imparts a nutty richness that complements the sweet caramelized onions and tangy tamarind, whereas sunflower oil would give a neutral flavor and can make the thokku feel lighter.
What does the YouTube channel samayalwithsharon specialize in?
The YouTube channel samayalwithsharon focuses on authentic South Indian home cooking, offering step‑by‑step tutorials for traditional Tamil recipes, quick everyday meals, and tips for batch‑preparing pantry staples like thokku.
How does the YouTube channel samayalwithsharon's approach to Tamil cooking differ from other Indian cooking channels?
samayalwithsharon emphasizes practical, batch‑ready preparations and uses everyday household ingredients, often demonstrating how to store and reuse homemade masalas. The channel also highlights cultural stories behind each dish, which is less common on broader Indian cooking channels.
Last updated: September 6, 2026
