Mint thokku recipe – full video, step-by-step photos. Tangy, spicy and flavourful, will be saved for a month and combined with rice, or have it as facet dish for curd rice like pickle.
I picked a recent bunch of mint leaves final weekend. This at all times occurs, once I see recent mint, I purchase it with a lot happiness, although it’s an excessive amount of for our household.
Not a giant fan of mint thogayal, I take advantage of it largely within the chutney, biryani, kurma in any other case nothing in bulk.
So I plant few stalks in pots and use few leaves as wanted in my cooking.
Final time once I acquired a bunch itself I wished to pickle it and retailer for longer time than the same old thogayal I make.
This time, lastly made the identical means as my gongura thogayal, aside from sesame seeds as I noticed in a video.
Pudhina thokku in tamil click on right here
Step-by-step
1. First warmth a teaspoon of oil in a kadai, add fenugreek seeds, purple chilli, coriander seeds, sesame seeds. Give it a roast. Add cumin seeds and roast till it pops. Take away in a plate to chill down.
2. Add garlic, Tamarind and roast till garlic turns golden right here and there. Take away in a plate.
3. Add cleaned mint leaves and prepare dinner till it shrinks in quantity. Take away in a plate.
4. As soon as cooled, grind it with salt, jaggery. Don’t add any water. Grind to a paste.
5. Warmth remaining oil and splutter mustard, add asafoetida. Add the bottom paste and prepare dinner till the combination turns shiny and non sticky.
Can combine mint thokku with rice and have, simply use 1 teaspoon per cup of cooked rice. You possibly can have it with curd rice. Function facet dish for idli, dosa too.
Recipe card
Mint thokku recipe
Mint thokku recipe – full video, step-by-step photos. Tangy, spicy and flavourful, will be saved for a month and combined with rice, or have it as facet dish for curd rice like pickle.
Elements
- 2 cups Mint leaves packed
- 1 tablespoon Tamarind
- 20 Purple chilli
- 15 cloves Garlic
- 1 teaspoon Coriander seeds
- 1 teaspoon Sesame seeds
- ½ teaspoon Fenugreek seeds
- 1 teaspoon Cumin – 1 tsp
- Salt
- 1 teaspoon Jaggery
- 3 tablespoon Oil
- ½ teaspoon Mustard
- â…› teaspoon Asafoetida
Directions
-
First warmth a teaspoon of oil in a kadai, add fenugreek seeds, purple chilli, coriander seeds, sesame seeds. Give it a roast.
-
Add cumin seeds and roast till it pops. Take away in a plate to chill down.
-
Add garlic, Tamarind and roast till garlic turns golden right here and there. Take away in a plate.
-
Add cleaned mint leaves and prepare dinner till it shrinks in quantity. Take away in a plate.
-
As soon as cooled, grind it with salt, jaggery. Don’t add any water. Grind to a paste.
-
Warmth remaining oil and splutter mustard, add asafoetida.
-
Add the bottom paste and prepare dinner till the combination turns shiny and non sticky.
Video
Notes
- Clear and wash mint leaves and pat dry effectively in order that no extra water is there.
- Chilli, tamarind, salt and oil are added extra for longer shelf life.
- Use spoon and contain no water within the course of of creating thokku for longer shelf life.
- My chillies are medium spicy.
