Keeper recipes like Chutney, Thokku, Gojju are our family favourites. A few varieties of these preserves will always be there as part of our lunch and dinner. Not only there are tasty, they come very handy when I feel tired and can't make varieties of fresh curries.
Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa.
Preparation time: 15 minutes
Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa.
Preparation time: 15 minutes
Serves - 20
Difficulty level: Medium
Ingredients:
- Mint leaves - 50gm
- Dry red chillies - 50 gm
- Garlic peeled - 50 gm
- Tamarind - 50 gm
- Salt - to taste
- Jaggery or sugar - 1/2 tsp or to taste
- Water - 1/4 cup (if needed)
- For seasoning:
- Oil - 5 to 6 tbsp
- Mustard seeds - 1 tsp
Method:
- Grind together mint leaves, dry red chillies, garlic pods and tamarind into a fine paste. Add a few tablespoons of water if needed.
- Heat oil in a thick bottom pan. Add mustard seeds to the hot oil and let it splutter.
- Now, add the prepared paste to the seasoning slowly and carefully. Mix it well.
- Add salt and jaggery/sugar for taste.
- Mix everything well and cook till it becomes a thick paste and there is no water left in it. If minimal water is added, it takes less than 10 minutes to do this.
- Keep mixing it regularly to avoid burning.
- Once it becomes like a big lump and starts leaving the bottom of the pan, turn off the flame and allow it to cool.
- Store in an airtight container.
- Mint leaves thokku can be served as pickle or chutney along with rice, dosa or chapathi.
- It stays good for 3 - 4 days at room temperature and can be stored in the fridge for a few months.
Tips:
- Quantity of tamarind can be adjusted according to your taste.
