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    Home » Recipes » Thogayals

    Mint thokku recipe, how to prepare mint thokku

    Updated on February 6, 2022 by Raks Anand 6 Comments / Jump to 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.

    Mint thokku recipe

    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.

    roast

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

    step 2 roast garlic

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

    Mint leaves

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

    pudhina thokku

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

    mint thokku ready

    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.

    Mint thokku

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    mint thokku recipe
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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
    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
    Prevent your screen from going dark

    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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    Other Tangy Thogayals

    • Thengai thogayal recipe
      Thengai thogayal recipe
    • vallarai keerai also known as gotu kola
      Vallarai keerai thuvaiyal recipe (for rice)
    • veppam-poo-thuvaiyal
      Veppam poo thuvaiyal, neem flower recipes
    • mullangi-thogayal
      Mullangi thuvaiyal, radish thogayal recipe

    Reader Interactions

    Comments

    1. Abi

      January 26, 2020 at 3:33 pm

      Came out very well.Thanks for the recipe.

      Reply
      • Raks Anand

        January 27, 2020 at 8:20 am

        Thanks a lot for the feedback 🙂

        Reply
    2. Manjula

      February 07, 2020 at 1:35 am

      This turned out so tasty. Thanks for the recipe Raks. Wonderful way to use a big bunch. I was tired of making pulao and chutney.

      Reply
      • Raks Anand

        February 07, 2020 at 7:22 pm

        I too love it 🙂 Thanks for the feedback

        Reply
    3. Nithya

      May 23, 2021 at 11:45 pm

      Hi Raji,
      Can we mix coriander and mint leaves with same ingredients?

      Reply
      • Raks Anand

        May 24, 2021 at 11:53 am

        Yes sure Nithya.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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