Do try this Poondu thokku recipe and let me know how it turned out.

Poondu thokku recipe - 1
  • Recipe Cusine : Indian
  • Prep Time : 30 Minutes
  • Cook time : 20 Minutes
  • Serves : 1/2 cup
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Poondu thokku recipe| garlic thokku, a simple and easy to make thokku recipe made using garlic.

Garlic | poondu 1 cup (peeled) Sesame Oil 3 tsp + 3 tblsp Mustard seeds 1/4 tsp + 1/8 tsp Red chilli powder 2 tblsp (adjust as per your spice level) Turmeric powder 1/4 tsp Salt as needed Asafoetida a tiny pinch

Method :

  • Peel the skin of the garlic and wash it nicely and pat dry it.
  • I used both the smaller Indian garlic and the big malai poondu variety too.
  • In a pan add 3 tsp sesame oil and add in 1/8th tsp of mustard seeds and asafoetida.
  • Once the mustard splutters, add in the peeled garlic.
  • Saute in a medium flame and once it turns slight golden, switch off the flame.
  • Allow this to cool.
  • Pulse this once in the mixie. Do not make a paste.
  • Just one pulse is enough.
  • In a pan add 2 tblsp sesame oil and add in 1/4 tsp mustard seeds.
  • Add the pulsed garlic and add the red chili powder, turmeric powder and salt.
  • Mix well.
  • Let this cook in low flame for 8-10 minutes.
  • Add the remaining 1 tblsp oil at regular intervals.
  • Once the thokku starts leaving oil on the sides, switch it off.
  • Allow this to cool completely and store this in a clean dry jar.
  • If you are making in bulk or big batches put the pickle in a jar and keep it under the sunlight,covered, for 3-4 days.
  • This will give a good shelf life to the pickle.
  1. I used small variety and the big variety of garlic pods.
  2. Always use sesame oil for making South Indian thokku | pickle.
  3. This Garlic thokku | Poondu thokku goes well with curd rice, paratha, sambar rice and chapathi too.

Video of how to make garlic thokku

Method with step by step pictures :

  • Peel the skin of the garlic and wash it nicely and pat dry it.
  • I used both the smaller Indian garlic and the big malai poondu variety too.
  • In a pan add 3 tsp sesame oil and add in 1/8th tsp of mustard seeds and asafoetida.
  • Once the mustard splutters, add in the peeled garlic.
  • Saute in a medium flame and once it turns slight golden, switch off the flame.
  • Allow this to cool.
poondu thokku 1 - 2
  • Pulse this once in the mixie. Do not make a paste.
  • Just one pulse is enough.
poondu thokku 2 - 3
  • In a pan add 2 tblsp sesame oil and add in 1/4 tsp mustard seeds.
  • Add the pulsed garlic and add the red chili powder, turmeric powder and salt.
  • Mix well.
  • Let this cook in low flame for 8-10 minutes.
poondu thokku 3 - 4
  • Add the remaining 1 tblsp oil at regular intervals.
  • Once the thokku starts leaving oil on the sides, switch it off.
  • Allow this to cool completely and store this in a clean dry jar.
poondu thokku 4 - 5
  • If you are making in bulk or big batches put the pickle in a jar and keep it under the sunlight,covered, for 3-4 days.
  • This will give a good shelf life to the pickle.
Poondu thokku recipe - 6
  1. I used small variety and the big variety of garlic pods.
  2. Always use sesame oil for making South Indian thokku | pickle.
  3. This thokku is perfect for long travel too.
  4. This Garlic thokku | Poondu thokku goes well with curd rice, paratha, sambar rice and chapathi too.

Video