I love thokkus as they come handy when you do not find time to make chutney or cook an elaborate meal. Pudina Thokku is very flavorful, easy to make and very delicious. It goes well with rice, idli, dosa, adai or as a spread for bread. Today we will learn how to make Pudina/Mint Coriander thokku following this easy recipe with step wise pictures.
Pudina Kothamalli Thokku-Mint Thokku
Prep Time : 20 mins
Cook Time : 15 mins
Yields: 3/4 cup
Recipe Category: Pickle-Mint
Recipe Cuisine: South Indian
Author:Padhu Sankar
Yields: 3/4 cup
Recipe Category: Pickle-Mint
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Mint Leaves – 3 cups firmly packed
Coriander leaves – 1 cup
Red Chillies – 6 or (9 grams)
Tamarind – 15 grams or gooseberry sized ball
Salt as needed
Oil – 7 tbsp
Preparations
Wash mint leaves, spread it on a kitchen towel and dry it in shade inside the house for an hour. Wash coriander leaves, spread it on a kitchen cloth and dry it, in shade separately. (use the leaves alone and not the stem).
Method
Heat 1 tbsp of oil and saute the red chillies. Remove from heat.
In the same pan, saute the mint leaves until they wilt. Remove from heat.
Grind red chillies, tamarind and salt (I used 1 tbsp rock salt) together coarsely.
Then add the sauteed mint leaves, coriander leaves (you do not have to saute coriander leaves) and grind everything together, adding little water (approximately 1/3-1/2 cup water) to a very fine paste as shown below.
Heat oil in a kadai, add the paste gently into the oil and cook on medium heat stirring continuously until oil separates.
Mint thokku is ready. Enjoy it with rice, idli, any dosa, adai, pesarattu or use as a spread for bread.
Storage and Shelf life – After it cools, store it in a clean, dry bottle or an airtight container. It stays good for 10 days in the refrigerator. Take only needed quantity daily using a dry spoon.
Check my Karuveppilai thokku recipe.
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View Comments (1)
Yummy... Your curry leaves thokku was superb. Will try pudhina too