PUDINA TOKKU
South Indian kitchens were always armed with huge jars of Pickles and Relishes to last for an entire year. In my younger days I could not relish even Sambar and rice without a Pickle or Tokku on the side. Some times the 'side' became the 'main' when I decided to enjoy Pickle or Tokku mixed with rice! Times have changed. The huge Pickle Jars of ancient days have become show pieces of antique value. Umpteen varieties of Pickles and Tokkus are available in various food stores. Once when I came across a store bought Pudina Tokku bottle at a friend's place I could not contain the urge to prepare it immediately!
Mint leaves / Pudina - 1 big bunch
Tamarind - A small plum size ball ( Soaked in little warm water )
Salt - 1 tsp
Red chillies - 6 ( Broken )
Jaggery - A small plum size piece
Asafoetida - 1 pinch
Fenugreek seeds - 1/4 tsp ( Dry roasted and powdered )
Turmeric powder - 1 pinch
Mustard seeds - 1/4 tsp
Sesame oil - 3 tbsps
METHOD
1. Wash the mint leaves thoroughly retaining only the tender stalks.
2. Heat 1/2 tsp of sesame oil and fry the red chillies till they turn crisp.
3. Add the mint leaves and keep stirring till the leaves wilt and then switch off flame.
4. Grind the fried red chillies, mint leaves, soaked tamarind and salt together into a smooth paste adding little water if required.
5. Heat the remaining sesame oil in a kadai and splutter the mustard seeds.
6. Add asafoetida and turmeric powder followed by the ground mint paste.
7. Add jaggery and cook on low flame stirring all the time.
8. When the Tokku thickens and the oil comes out, mix in the roasted and powdered fenugreek seeds.
Allow it to cool down and store the Pudina Tokku in a clean dry jar. Stays fresh for a longer period of time when refrigerated.
Enjoy any meal with Pudina Tokku on the side. Or enjoy Pudina Tokku Rice by mixing half a teaspoon of Tokku with one cup of steaming hot rice.
South Indian kitchens were always armed with huge jars of Pickles and Relishes to last for an entire year. In my younger days I could not relish even Sambar and rice without a Pickle or Tokku on the side. Some times the 'side' became the 'main' when I decided to enjoy Pickle or Tokku mixed with rice! Times have changed. The huge Pickle Jars of ancient days have become show pieces of antique value. Umpteen varieties of Pickles and Tokkus are available in various food stores. Once when I came across a store bought Pudina Tokku bottle at a friend's place I could not contain the urge to prepare it immediately!
INGREDIENTS
Tamarind - A small plum size ball ( Soaked in little warm water )
Salt - 1 tsp
Red chillies - 6 ( Broken )
Jaggery - A small plum size piece
Asafoetida - 1 pinch
Fenugreek seeds - 1/4 tsp ( Dry roasted and powdered )
Turmeric powder - 1 pinch
Mustard seeds - 1/4 tsp
Sesame oil - 3 tbsps
METHOD
1. Wash the mint leaves thoroughly retaining only the tender stalks.
2. Heat 1/2 tsp of sesame oil and fry the red chillies till they turn crisp.
3. Add the mint leaves and keep stirring till the leaves wilt and then switch off flame.
4. Grind the fried red chillies, mint leaves, soaked tamarind and salt together into a smooth paste adding little water if required.
5. Heat the remaining sesame oil in a kadai and splutter the mustard seeds.
6. Add asafoetida and turmeric powder followed by the ground mint paste.
7. Add jaggery and cook on low flame stirring all the time.
8. When the Tokku thickens and the oil comes out, mix in the roasted and powdered fenugreek seeds.
Allow it to cool down and store the Pudina Tokku in a clean dry jar. Stays fresh for a longer period of time when refrigerated.
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