Aromatic, and succulent Therakkal is a side dish which can be served for Idly, Dosa, Appam or on bread. Juicy tomatoes, ground shallots and garlic gives a fantastic aroma while cooking. This flavourful dish can be stored for up to 5 days and would still manage to stay fresh. This is the reason, It can be easily packed for travel. Preparation is quite simple and it can be prepared with simple ingredients from our kitchen. Therakkal means Therakkuthal in Tamil “To sauté” in English by not adding additional water to cook. Onion, garlic and tomato are sautéed to get this mouth watering Therakkal.



Shallots-100 gms (1 cup)

Garlic-50 gms (10 to 13cloves)

Tomato-1/4 kgm(5 nos approx)

Fennel seeds-1 1/2 tsp

Cumin seeds-1 tsp

Red chilli-7 to 9nos

Oil-3 tbsp

Curry leaves-2 twig

Salt-1 1/2 tsp

Method to Prepare:

Peel Onion and Garlic.

Soak red chilli.

Cut Tomatoes.


Grind shallots, garlic, fennel seeds, cumin, soaked red chilli and cumin seeds to a coarse paste.

Heat oil in a thick bottom wok, season with fennel seeds, add curry leaves and ground paste until you get nice aroma of onion garlic. In medium flame.

Add chopped tomatoes and salt. Saute well and cook in a low flame till the oil leaves on it’s sides. As pickle consistency.

Thakkali Therakkal is ready to serve. This can be stored for a week time.

Vengaya Thuvayal/Onion chutney

Vengaya chutney(Onion chutney):

Vengaya chutney is all time favourite chutney,You can feel the tongue tickling taste of Red hot chilli,sweetness of Onion shallots and sour taste of Tamarind grind along with salt makes great taste to match with all type of Dosa and Idlies.

Onion chutney
Onion chutney


To sauté:

Onion shallots(small Onion)-1 cup, or half onion shallots and half big onion can be used

Tomato -1

Red chilli-4 nos

Tamarind-1 small gooseberry size

Asafoetida-1/4 tsp

Urid dal-1 tsp

Mustard seeds-1 tsp

Curry leaves-1 twig

To temper:

Oil-1 tsp

Mustard seeds-1/2 tsp

Urid dal-1/2 tsp

Curry leaves-1 twig


Peel the skin of shallots and keep it ready,1 cup.

Heat pan with one teaspoon of oil,temper with mustard and urid dal,then add asafoetida and red chilli.

Add skin peeled onion saute well till half cooked, add tomato and cook well,add curry leaves and switch off stove.

vengaya chutney

When the sauted mixer gets warm grind it to paste,no need to add water while grinding.

Again heat another pan and add oil. When the oil is hot, add mustard seeds.

When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney).

Serve with any type of Dosa,Uthappam or Idly.