This weekend I had planned on trying some new dishes and all the planning went to bits when Hubby dear informed me that he will be out of town. So I had to take Arun to his Exam centre. He sat for Hindi Prathmic exam yesterday. Saturday saw me scuttling between his hindi class teacher’s home, Arjun school’s PTA meeting and packing for my better half.
Anyway I made this yesterday night as Hubby dear loves this so much. I bought a couple of bunches of fresh mint bunch on my way back home and set about doing this immediately. Here is the recipe....
- Pudina / mint leaves – 1 bunch
- Whole dry red chillies – 8 to 10 nos
- Mustard seeds – 2 tbsp
- Fenugreek – 2 tsp
- Garlic - 6 pods
- Jaggery – 1 tsp
- Tamarind – small lemon size
- Salt - taste
- Oil - ½ cup
Transfer the contents to a mixer jar. Add the sautéed garlic, jaggery, salt, soaked tamarind and grind them to a coarse paste. If needed add the soaked tamarind water for grinding. Transfer the contents to a clean, dry container and use as needed.
This goes well with idlis, dosas and curd rice. Remember to use a dry spoon. The self life of this thokku is for 10 days in room temperature and 1 month when stored refrigerated.
Note: I used Gingelly oil for making this thokku but you can use any oil of your choice.