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.

Mint thokku recipe

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 15 mins | Makes: 1/3 cup | Author: Raks anand

Click here for cup measurements
Pudhina thokku in tamil click here

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.

Ingredients

Mint leaves – 2 cups, packed
Tamarind – 1 tbsp
Red chilli – 20
Garlic -15 cloves
Coriander seeds – 1 tsp
Sesame seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Cumin – 1 tsp
Salt – As needed
Jaggery – 1 tsp
Oil – 3 tbsp
Mustard – 1/2 tsp
Asafoetida – 1/8 tsp

Method:

First heat a tsp 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.

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.

How to make mint thokku step by step pictures:

First heat a tsp 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.