Mint thokku recipe, how to prepare mint thokku

Mint thokku recipe

Mint thokku recipe – full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle.
I picked a fresh bunch of mint leaves last weekend. This always happens, when I see fresh mint, I buy it with so much happiness, though it is too much for our family. Not a big fan of mint thogayal, I use it mostly in the chutney, biryani, kurma otherwise nothing in bulk. So I plant few stalks in pots and use few leaves as needed in my cooking.
Last time when I got a bunch itself I wanted to pickle it and store for longer time than the usual thogayal I make. This time, finally made the same way as my gongura thogayal, except for sesame seeds as I saw in a video.

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Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins   |  Cook time: 15 minsMakes: 1/3 cup | Author: Raks anand

Click here for cup measurements

Mint thokku recipe – full video, step by step pictures. Tangy, spicy and flavourful, can be stored for a month and mixed with rice, or have it as side dish for curd rice like pickle.
Mint thokku recipe

Ingredients

Mint leaves – 2 cups, packed
Tamarind – 1 tbsp
Red chilli – 20
Garlic -15 cloves
Coriander seeds – 1 tsp
Sesame seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Cumin – 1 tsp
Salt – As needed
Jaggery – 1 tsp
Oil – 3 tbsp
Mustard – 1/2 tsp
Asafoetida – 1/8 tsp

Method:

  1. First heat a tsp of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast. Add cumin seeds and roast until it pops. Remove in a plate to cool down.
  2. Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.
  3. Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.
  4. Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.
  5. Heat remaining oil and splutter mustard, add asafoetida. Add the ground paste and cook until the mixture turns shiny and non sticky.

Notes

  • Clean and wash mint leaves and pat dry well so that no excess water is there.
  • Chilli, tamarind, salt and oil are added more for longer shelf life.
  • Use spoon and involve no water in the process of making thokku for longer shelf life.
  • My chillies are medium spicy.

How to make mint thokku step by step pictures:

  1. First heat a tsp of oil in a kadai, add fenugreek seeds, red chilli, coriander seeds, sesame seeds. Give it a roast.Add cumin seeds and roast until it pops. Remove in a plate to cool down.
  2. Mint thokku step 1

  3. Add garlic, Tamarind and roast until garlic turns golden here and there. Remove in a plate.
  4. Mint thokku step 2

  5. Add cleaned mint leaves and cook until it shrinks in volume. Remove in a plate.
  6. Mint thokku step 3

  7. Once cooled, grind it with salt, jaggery. Do not add any water. Grind to a paste.
  8. Heat remaining oil and splutter mustard, add asafoetida. Add the ground paste and cook until the mixture turns shiny and non sticky.

Can mix with rice and have, just use 1 tsp per cup of cooked rice. You can have it with curd rice. Serve as side dish for idli, dosa too.

Mint thokku