Whenever the women of
a family is planned to absent for some days from cooking, we have a habit of
preparing thokku (pasty pickles) so that people at home can have it with idli
or dosa or plain rice or even rotis. As a descendent of this custom, I had made
this mixed thokku before my fil's surgery. I had all three greens and
for convenience I had used all of them in this recipe, it did taste well
with all flavours felt; generally it is made with one of the three greens in the same procedure.
Preparation
Time: 5 minutes
Cooking
Time: 20 minutes
Ingredients:
1. Mint
leaves cleaned – 1 cup
2. Coriander
leaves cleaned with stem – 1 cup
3. Curry
leaves cleaned – 1 cup
4. Green
chilies – 2
5. Ginger
– 1” piece
6. Red
chili powder – 1 tsp
7. Salt
as per taste
8. Tamarind
pulp as required
9. Gingelly
oil – 3 tbsp
10. Mustard seeds – ½ tsp
11. Asafoetida – ¼ tsp
12. Fenugreek powder – ¼ tsp
Method:
Step 1: Grind all
leaves, green clilies and ginger into a smoot paste with minimum water
possible.
Step 2: Heat oil in a kadai,
splutter mustard seeds, sprinkle asafoetida and pour in the ground green paste.
Step 3: Add tamarind
pulp, salt and chili powder and adjust these three by tasting.
Step 4: Simmer the
stove and stir occasionally to avoid burning at the bottom.
Step 5: The thokku is
done when moisture in it evaporates and oil separates. Turn off heat when done.
Step 6: Once cool store
in a clean and dry air-tight container.
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