PUDINA THOKKU RECIPE
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PUDINA THOKKU RECIPE INGREDIENTS FOR SAUTEING AND GRINDING Fenugreek seeds - 1/2 tsp Coriander seeds - 1 tbsp Sesame seeds - 1 tsp Cumin seeds - 1/2 tsp Garlic - 5 nos Roughtly chopped onion - 1 no Tamarind - a small gooseberry size Cleaned mint leaves - 1 handful Turmeric powder - 1/4 tsp Water - 1/2 cup INGREDIENTS FOR TEMPERING Gingely oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - 1 string Red chili powder - 1 tbsp Salt - 1 tsp (as required) Asafoetida - 1/4 tsp Jaggery - 1 tsp Water - 1/4 cup Preparation time : 10 minutes Cooking time : 20 minutes No of preservation days in refrigirator : 1 month Cuisine : South Indian Coarse : Side Dish for idly, dosa or white rice Method: 1. Heat a mud pot, add mustard seeds, fenugreek seeds, cumin seeds, coriander seeds and dry roast for 2 minutes. 2. Add sesame seeds, chopped onion, garlic, tamarind and saute for 2 minutes. 3. Add turmeric powder, cleaned mint leaves and saute for 2 minutes. 4. Turn off the flame and let it cool down completely. 5. place it in a blender jar, add water and grind it into smooth paste. 6. Heat oil in a mud pot, add mustard seeds and let it splatter. 7. Add curry leaves, ground paste, red chili powder, asafoetida, jaggery, water, stir well and bring it to a boil. 8. Cover it with a lid, cook for 10-15 minutes until oil separates the mud pot, turn off the flame and serve. |
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| Heat a mud pot, add 1/2 tsp of mustard seeds, feenugreek seeds and cumin seeds |
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| Add 1 tbsp of coriander seeds |
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| Dry roast for 2 minutes in medium flame |
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| Add 1 tsp of sesame seeds |
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| Fry once |
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| Add chopped onion and garlic |
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| Saute for 2 minutes in medium flame |
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| Add tamarind |
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| Mix once |
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| Add 1/4 tsp of turmeric powder |
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| Add 1 handful of cleaned mint leaves |
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| Saute for 2 minutes |
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| Turn off the flame |
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| Let it cool down completely |
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| Place it in a blender jar |
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| Add 1/2 cup of water |
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| Grind it into smooth paste |
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| Heat 3 tbsp of gingely oil, add 1/2 tsp of mustard seeds and let it splatter |
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| Add a string of curry leaves |
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| Add ground paste |
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| Add 1 tbsp of red chili powder |
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| Add 1/4 tsp of asafoetida |
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| Add 1 tsp of jaggery |
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| Add 1/4 cup of water |
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| Stir well |
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| Bring it to a boil |
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| Cover and cook for 10-15 minutes in medium flame |
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| Boil until it separates the mud pot |
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| Mix once and turn off the flame |
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| Serve hot |
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