Mint thokku recipe, how to prepare mint thokku

Mint thokku recipe - full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle.

I picked a fresh bunch of mint leaves last weekend. This always happens, when I see fresh mint, I buy it with so much happiness, though it is too much for our family.

Not a big fan of mint thogayal, I use it mostly in the chutney, biryani, kurma otherwise nothing in bulk.

So I plant few stalks in pots and use few leaves as needed in my cooking.

Last time when I got a bunch itself I wanted to pickle it and store for longer time than the usual thogayal I make.

This time, finally made the same way as my gongura thogayal, except for sesame seeds as I saw in a video.

Pudhina thokku in tamil click here

Step by step

1. First heat a teaspoon of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast. Add cumin seeds and roast until it pops. Remove in a plate to cool down.

2. Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.

3. Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.

4. Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.

5. Heat remaining oil and splutter mustard, add asafoetida. Add the ground paste and cook until the mixture turns shiny and non sticky.

Can mix mint thokku with rice and have, just use 1 teaspoon per cup of cooked rice. You can have it with curd rice. Serve as side dish for idli, dosa too.

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Mint thokku recipe

Mint thokku recipe - full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle.

Course Condiments

Cuisine South Indian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 0.5 cup

1x2x3x

Cup measurements

Ingredients

• 2 cups Mint leaves packed
• 1 tablespoon Tamarind
• 20 Red 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
• ⅛ teaspoon Asafoetida

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Instructions

• First heat a teaspoon of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast.
• Add cumin seeds and roast until it pops. Remove in a plate to cool down.
• Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.
• Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.
• Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.
• Heat remaining oil and splutter mustard, add asafoetida.
• Add the ground paste and cook until the mixture turns shiny and non sticky.

Video

Notes

• Clean and wash mint leaves and pat dry well so that no excess water is there.
• Chilli, tamarind, salt and oil are added more for longer shelf life.
• Use spoon and involve no water in the process of making thokku for longer shelf life.
• My chillies are medium spicy.

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