Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

Plum is one of the stone fruit that is available for a certain season of the year. We love eating them as such, however, when we got a box of plums, we could not finish them. The three of the plums were ripe and I wanted to put them to good use.

I decided to make some tangy thokku that would go perfectly with Idli, Dosa, spread for breads and curd rice. With some basic ingredients that are easily available in the pantry, this delicious plum thokku can be made in less than 30 mins. We had this lip smacking thokku on a warm day with some curd rice and its so called accompaniments.


0/9 Ingredients
Adjust Servings


0/5 Instructions
  • Wash plums and deseed them. Cut them into rough cubes and grind them in a mixer to form a puree.
  • Heat a pan and add four teaspoon of gingerly oil . Once it gets hot, add mustard seeds and curry leaves. Let them pop up.
  • Now add the pureed plums to it. Sauté for about 3- 5 mins until raw smell from plums goes off.
  • Add turmeric powder, red chili powder, salt and cook until the water content evaporates and the thokku begins to get thick.
  • Once thokku gets thick, add quarter teaspoons of asafetida powder and methi/fenugreek powder. After they turn thick and oil begins to ooze out, switch off stove and transfer to a dry, glass bottle.


  • The more ripe the plums, the tastier the thokku is.
  • If the plums you use are sour, add a teaspoon of jaggery powder and the end, before turning off the stove.
  • Always make sure to cook this thokku in a medium low flame to avoid burning.
  • Cooking in gingerly oil gives a wonderful flavor to the thokku. Do not compromise in this.

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