Pudina Thokku – South Indian Highly Spiced Mint
pudina thokku is a flavorful, highly spiced south indian condiment made with clean mint leaves, tamarind, and aromatic spices. This take pleasure in pairs perfectly with warm rice, idli, dosa, chapati, or even curd rice. It’s tangy, highly spiced, and loaded with the refreshing flavor of mint, with an extended shelf lifestyles when stored properly. components: 2 cups clean mint leaves (pudina) 1/2 cup sparkling coriander leaves (optional) 1 tablespoon tamarind (seedless) 1 tablespoon urad dal 1 tablespoon chana dal 3–five dried pink chilies (adjust to taste) 1 teaspoon mustard seeds 1/four teaspoon fenugreek seeds 1/four teaspoon hing (asafoetida) salt to taste 2 tablespoons sesame oil (gingelly oil) 1 teaspoon jaggery (non-obligatory)
technique:1. easy and dry mint leaves very well to keep away from moisture inside the thokku.2. In a pan, dry roast chana dal, urad dal, red chilies, mustard seeds, and fenugreek until golden. Set apart to cool.3.In the same pan, gently sauté mint leaves (and coriander if the usage of) till wilted. Do no longer overcook.4. Grind the roasted spices with sautéed mint, tamarind, jaggery, and salt into a rough paste. Add a bit water best if wanted.5. Warmness sesame oil in a pan, add hing, and sauté the paste until oil separates and the thokku turns dark green and fragrant.6. Cool absolutely and save in an airtight field.
storage:Refrigerate and use inside 1–2 weeks. Use a easy, dry spoon to avoid spoilage.
serving recommendations:
blend with hot rice and ghee. unfold on dosa or chapati. use as a side for curd rice or idli.
pudina thokku is wealthy in antioxidants and helps with digestion. Mint also cools the machine, making this a tasty and practical delight in.
technique:1. easy and dry mint leaves very well to keep away from moisture inside the thokku.2. In a pan, dry roast chana dal, urad dal, red chilies, mustard seeds, and fenugreek until golden. Set apart to cool.3.In the same pan, gently sauté mint leaves (and coriander if the usage of) till wilted. Do no longer overcook.4. Grind the roasted spices with sautéed mint, tamarind, jaggery, and salt into a rough paste. Add a bit water best if wanted.5. Warmness sesame oil in a pan, add hing, and sauté the paste until oil separates and the thokku turns dark green and fragrant.6. Cool absolutely and save in an airtight field.
storage:Refrigerate and use inside 1–2 weeks. Use a easy, dry spoon to avoid spoilage.
serving recommendations:
blend with hot rice and ghee. unfold on dosa or chapati. use as a side for curd rice or idli.
pudina thokku is wealthy in antioxidants and helps with digestion. Mint also cools the machine, making this a tasty and practical delight in.
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