While I was waiting for Arun to complete his exam I came across a person whose face looked very familiar. It took me a moment to register that, another moment to search my mind and bang it clicked. I could certainly see the same reactions on her face. She was my class mate and we are seeing each other after such a long, long time. Oh Boy! Time does fly. We filled in on the gaps, exchanged addresses and phone numbers. It was so nice to meet a person after a long time and the feeling is like a rain after a long dry spell. We promised each other to keep in touch often in future and not to get lost in the sea of life.
You’ll need:
- 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 - 1/2 cup
Clean and wash the pudina leaves and drain over a cloth and let it dry for half an hour. Soak the tamarind in some hot water. In a kadai heat 1 tsp oil and roast the garlic pods till brown and keep aside. Heat the remaining oil and add the mustard seeds when they splutter add the fenugreek seeds and roast till brown. Now add the pudina leaves and sauté till they shrink in size and a nice aroma arises.
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.
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.
This is off to Herbs & flowers in my platter - Mint hosted by PJ.
