All about thokku & pudina thokku pickle/ mint leaves thokku

Ingredients

• Pudina Leaves 1 bunch
• Tamarind Paste 1 teaspoon
• Gingelly Oil / Any edible vegetable oil - 5 tablespoons
• Udad dal 1 teaspoon
• Fenugreek seeds ¼ teaspoon
• Red Chilly - 4
• Asafoetida ½ teaspoon
• Mustard 1 teaspoon
• Salt as per taste

You may like

Pea soup with mint

Preparation

• Dry roast the Udad, Red chillies, Fenugreek seeds and grind into a fine powder. Keep aside.
• Wash the pudinah leaves well and fry in 2 teaspoons oil till it is reduced, dry and changed its color. Cool and grind it coarse in a mixie.
• Heat the remaining oil in a pan, add the mustard seeds and when it begins to crackle, add in the ground powders and fry for half a minute, it shouldn't become black.
• Then add the tamarind paste and cook for a minute, after this add the coarsely ground mint leaves, and salt as per taste. Mix it all well.
• Keep stirring continuously till the water evaporates and it becomes one uniform mixture.
• After a while you will see the oil separates from the mixture and floats on top. This is the indication that it is done.
• Put off the gas and let it cool and enjoy it as a dip, spread or a pickle.