Thokku or pickle have increased shelf life and can be used as condiments for breakfast and sometimes lunch recipes. Today, we are going to see one such awesome recipe - it is mint thokku. You can use it as a side dish for curd rice and any rice varieties.
Ingredients:
3 cups of tightly packed mint leaves
1 tsp fenugreek seeds
salt to taste, kosher salt is preferred
1/2 tsp asafetida or hing
1 gooseberry size tamarind
2 inch ginger piece
12-15 dried red chillies
4 tbsp gingely oil or more as desired for enhanced taste
1 tsp mustard seeds
1 tsp split black gram/urad dhal
How to make mint thokku:
1. Wash the mint leaves and pat it dry using a paper towel for about 20 minutes.
2. Heat a pan with a tbsp of gingely oil and add fenugreek seeds and red chillies.
3. Roast till the chillies start to release a little bit of smoke. Let it cool down completely.
4. Heat a pan with 1 tbsp gingely oil. I used the same pan which I used for dry roasting chillies and fenugreek seeds.
5. Add washed and pat dried mint leaves to the pan and sauté for 7-8 minutes on medium flame. If cooking on high flame, make sure you keep stirring it often.
6. Once the dry roasted ingredients have cooled down, add it to a food processor or mixer along with salt and hing.
7. Grind it to a coarse powder.
8. Then add tamarind and ginger pieces.
9. Grind it till tamarind and ginger pieces blend well with chilli powder.
10. Finally add sautéed mint leaves (after cooling the mint leaves completely).
11. Pulse it for a minute or two and grind it coarsely. Do not grind it to a smooth paste.
12. Heat a pan with 2 or more tbsp gingely oil. Add mustard seeds and urad/black gram.
Tip: Adding gingely oil tastes better than any other cooking oil and it also increases the shelf life a little bit more due to its viscosity.
13. When the mustard seeds start to sputter, add the ground mint leaves.
14. If required add some more oil and cook on low flame for 8-10 minutes.
15. Tasty mouth watering mint thokku is ready!
16. Once it cools down completely, add the mint thokku to a glass jar.
17. You can also add hot gingely oil on top of the mint thokku stored in the glass jar to increase it's shelf life.
18. You can use it for 2-3 days if kept in room temperature and up to 2 months if refrigerated.
19. Enjoy the mint thokku with curd rice, idly, dosa and chapatti.
Ingredients:
3 cups of tightly packed mint leaves
1 tsp fenugreek seeds
salt to taste, kosher salt is preferred
1/2 tsp asafetida or hing
1 gooseberry size tamarind
2 inch ginger piece
12-15 dried red chillies
4 tbsp gingely oil or more as desired for enhanced taste
1 tsp mustard seeds
1 tsp split black gram/urad dhal
How to make mint thokku:
1. Wash the mint leaves and pat it dry using a paper towel for about 20 minutes.
2. Heat a pan with a tbsp of gingely oil and add fenugreek seeds and red chillies.
3. Roast till the chillies start to release a little bit of smoke. Let it cool down completely.
4. Heat a pan with 1 tbsp gingely oil. I used the same pan which I used for dry roasting chillies and fenugreek seeds.
5. Add washed and pat dried mint leaves to the pan and sauté for 7-8 minutes on medium flame. If cooking on high flame, make sure you keep stirring it often.
6. Once the dry roasted ingredients have cooled down, add it to a food processor or mixer along with salt and hing.
7. Grind it to a coarse powder.
8. Then add tamarind and ginger pieces.
9. Grind it till tamarind and ginger pieces blend well with chilli powder.
10. Finally add sautéed mint leaves (after cooling the mint leaves completely).
11. Pulse it for a minute or two and grind it coarsely. Do not grind it to a smooth paste.
12. Heat a pan with 2 or more tbsp gingely oil. Add mustard seeds and urad/black gram.
Tip: Adding gingely oil tastes better than any other cooking oil and it also increases the shelf life a little bit more due to its viscosity.
14. If required add some more oil and cook on low flame for 8-10 minutes.
15. Tasty mouth watering mint thokku is ready!
16. Once it cools down completely, add the mint thokku to a glass jar.
17. You can also add hot gingely oil on top of the mint thokku stored in the glass jar to increase it's shelf life.
18. You can use it for 2-3 days if kept in room temperature and up to 2 months if refrigerated.
19. Enjoy the mint thokku with curd rice, idly, dosa and chapatti.
Comments
Post a Comment