pudina thokku
Pudhina thokku, also known as mint leaves thokku, is a savory and aromatic South Indian condiment that is a staple in South Indian cuisine. Made with fresh mint leaves, tamarind, and a blend of fragrant spices, pudhina thokku is bursting with flavor and will satisfy your taste buds. Not only is it delicious, but it is also a great source of antioxidants, vitamins, and minerals that offer several health benefits.
Should I saute mint leaves for a long time?
No, since we are going to cook Pudhina again sauteeing for a minute is enough
ground GARLIC
I have ground garlic but instead, you can also fine or roughly chop or crush garlic.
WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?
Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.
CAN I REDUCE OIL?
For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the coriander leaves pickle taste might vary accordingly.
SHELF LIFE OF pudhina oorugai?
It stays good for one month. Cool completely then store in an airtight container. always use a clean dry spoon. for longer shelf life increase oil
Variations for pudhina thokku
PICKLE VARIETIES IN TMF
CURD RICE
Ingredients
To roast
how to make pudina thokku with step-by-step pictures
First saute mustard seeds, fenugreek seeds, coriander seeds, and sesame seeds; roast well
Small piece tamarind 1/2 teaspoon mustard seeds 1 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1 teaspoon sesame seeds 1/2 teaspoon cumin seeds 4 garlic 3 small onion Pinch of turmeric powder
To temper
3 tablespoon sesame oil 1/2 teaspoon mustard seeds Curry leaves
pudhina Thokku
Required salt jaggery 1 tablespoon Kashmiri chilli powder heaped 3/4 cup water
Add cumin seeds, small onion, garlic, tamarind; mix well
Furthermore add Pudhina; saute for a minute
Cool and transfer to a mixie jar
Add 1/2 cup of water and grind
Heat 2 tablespoon of oil and temper mustard seeds
Add curry leaves and saute
Furthermore add chilli powder; quick mix
Add ground mixture; mix well
Furthermore add 1/4 cup of water, salt, asafoetida, and jaggery; cook for 3 minutes
Add 1 tablespoon of oil and cook till oil oozes out
