Poondu Thokku | Garlic Thokku
Poondu Thokku | Garlic Thokku | Spicy Poondu Oorugai |South Indian Garlic Pickle
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What is Poondu Thokku?
Poondu Thokku is a South Indian garlic pickle made with roasted spices, tamarind, chilli powders, and sesame oil. It’s spicy, tangy, and perfect as a side dish.
Why roast the spices before grinding?
Roasting mustard, fenugreek, and coriander seeds enhances aroma and removes raw bitterness, giving the thokku its signature depth.
Can I adjust the spice level?
Yes — increase Kashmiri chilli powder for color and reduce regular chilli powder for a milder version.
How long does garlic thokku stay fresh?
When cooked until the oil separates and stored in a clean, dry container, it stays fresh for 7–10 days in the refrigerator.
Can I use any other oil instead of sesame oil?
Sesame oil gives the best flavor and shelf life. You can use sunflower oil, but the taste will differ.
What can I serve Poondu Thokku with?
It pairs beautifully with curd rice, idli, dosa, chapati, pongal, or even plain hot rice with ghee.
Why add extra oil at the end?
The final drizzle of sesame oil helps the thokku thicken, enhances flavor, and improves shelf life.
Ingredients
To grind
12 g tamarind
1/2 cup garlic
1 tsp mustard seeds
1/2 tbsp coriander seeds
1 tsp fenugreek seeds
1/2 cup water
To temper
1/4 cup sesame oil
1 tsp mustard seeds
Asafoetida
Curry leaves
For thokku
1 tbsp Kashmiri chilli powder
1/2 cup garlic
1 tsp chilli powder
Jaggery
1 tsp salt
1 cup water
1 tbsp sesame oil
How to make poondu thokku with step-by-step pictures
- ️ Heat a pan and dry roast mustard seeds, fenugreek seeds, and coriander seeds until aromatic
- ️ Add garlic and tamarind, and sauté well for a minute
- ️Cool completely and transfer to a mixer jar
- Furthermore, add 1/2 cup of water and grind to a smooth paste
- ️Heat 1/4 cup of sesame oil in a pan and add mustard seeds
- ️Once they splutter, add garlic; roast well
- ️Add curry leaves and asafoetida
- Furthermore, add Kashmiri chilli powder and chilli powder, mix quickly on low flame
- ️Add the ground paste and sauté for 30 seconds
- ️Pour in 1 cup of water, add salt and jaggery, mix well
- ️Let it boil and cook until it thickens
- ️Add 1 tbsp of sesame oil and cook until the oil separates and floats on top
Poondu Thokku
Ingredients
TO GRIND
- 12 g tamarind
- 1/2 cup garlic
- 1 tsp mustard seeds
- 1/2 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 1/2 cup water
TO TEMPER
- 1/4 cup sesame oil
- 1 tsp mustard seeds
- Asafoetida
- Curry leaves
FOR THOKKU
- 1 tbsp Kashmiri chilli powder
- 1/2 cup garlic
- 1 tsp chilli powder
- Jaggery
- 1 tsp salt
- 1 cup water
- 1 tbsp sesame oil
Instructions
- ️ Heat a pan and dry roast mustard seeds, fenugreek seeds, and coriander seeds until aromatic
- ️ Add garlic and tamarind, and sauté well for a minute
- ️Cool completely and transfer to a mixie jar
- Furthermore, add 1/2 cup of water and grind to a smooth paste
- ️ Heat 1/4 cup of sesame oil in a pan and add mustard seeds
- ️ Once they splutter, add curry leaves and asafoetida
- ️ Add Kashmiri chilli powder and chilli powder, mix quickly on low flame
- ️ Add the ground paste and sauté for 30 seconds
- ️ Pour in 1 cup of water, add salt and jaggery, mix well
- ️ Let it boil and cook until it thickens
- ️ Add 1 tbsp of sesame oil and cook until the oil separates and floats on top
Video
