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Spring Onion Thokku
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Spring Onion Thokku

Combined nutrition of Spring Onion Leaves and white onions makes this thokku much healthier!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pickles
Cuisine: Indian, Tamilnadu
Servings: 4 people
Author: Sowmya Venkatachalam


  • 3 bunches Spring Onion Leaves
  • 0.5 tsp Tamarind
  • 0.25 tsp Turmeric Powder
  • 2 tsp Red Chili Powder
  • 1 tbsp Garlic Chopped
  • Salt To Taste
  • 2 tsp Oil

For Tempering

  • 3 tbsp Sesame oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • Curry Leaves Few


Sauteing Spring Onion

  • Wash Spring onion leaves and white bulbs thoroughly. Chop them and keep it aside. In a pan, heat 2 teaspoon of oil. Add chopped Spring Onion leaves and whites and saute in low flame till the leaves are tender and soft and the white onions turn translucent

Grinding Process

  • Cool the sauteed Spring Onions and grind it to a coarse paste. Add tamarind paste and give a pulse to get mixed with onion paste. Keep this Paste aside

Tempering Process

  • Heat sesame oil in a pan. Add mustard seeds and allow it to sputter. Add bengal gram dal and saute till it turns golden brown. Add few curry leaves along with chopped garlic and saute garlic till raw smell goes off

Cooking Onion Paste

  • Add Ground Spring Onion paste along with turmeric powder, salt, red chili powder and mix well. Keep the flame low and allow the thokku to cook till the oil gets separated and starts to float on top. At this stage switch off the flame and take the thokku in an air-tight container.

Serving Time!

  • Serve the healthy and mouth-watering Spring Onion Thokku with Rice, Roti, Idli / dosa and slurp!