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.
How to make mint thokku step by step pictures:
- 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.
Can mix 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.