Poondu thokku recipe, Garlic thokku

Poondu thokku recipe| garlic thokku, with step by step pictures and video, a simple and easy to make thokku recipe made using garlic. I have got a reader request to post this recipe of poondu thokku long time back. I have already posted garlic pickle recipe but somehow i couldn't get any satisfying thokku recipe. Recently when i visited my friend Lakshmi's mom, she made an amazing Poondu thokku and i immediately noted down the recipe from her. The only toughest part is peeling the garlic but it is worth the effort. The poondu thokuu tasted so yum.
Generally we don't consume pickles so much. I always make in small batches whenever needed. My mom makes maavadu in bulk, for a year and also mango thokku for 6-8 months too. In my in laws house we don't eat much of pickles, so i didn't take up the tradition of making variety of pickles in Summer. But i have posted few popular South Indian pickles like, Instant Lemon pickle, Gooseberry pickle, Avakaai mango pickle, mango thokku and few more.
Amma used to make maavadu in bulk and send it to my athais too, during my childhood days. The maavadu we get in Madurai will be so good and also the prices will be less compared to the ones in cities.

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

Poondu Thokku recipe

• 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. 

Notes:

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.

• 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. 

Notes:

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.