Whenever the women of a family is planned to absent for some days from cooking, we have a habit of preparing thokku (pasty pickles) so that people at home can have it with idli or dosa or plain rice or even rotis. As a descendent of this custom, I had made this mixed thokku before my fil’s surgery. I had all three greens and for convenience I had used all of them in this recipe, it did taste well with all flavours felt; generally it is made with one of the three greens in the same procedure.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1. Mint leaves cleaned – 1 cup
2. Coriander leaves cleaned with stem – 1 cup
3. Curry leaves cleaned – 1 cup
4. Green chilies – 2
5. Ginger – 1” piece
6. Red chili powder – 1 tsp
7. Salt as per taste
8. Tamarind pulp as required
9. Gingelly oil – 3 tbsp
10. Mustard seeds – ½ tsp
11. Asafoetida – ¼ tsp
12. Fenugreek powder – ¼ tsp
Step 1: Grind all leaves, green clilies and ginger into a smoot paste with minimum water possible.
Step 2: Heat oil in a kadai, splutter mustard seeds, sprinkle asafoetida and pour in the ground green paste.
Step 3: Add tamarind pulp, salt and chili powder and adjust these three by tasting.
Step 4: Simmer the stove and stir occasionally to avoid burning at the bottom.
Step 5: The thokku is done when moisture in it evaporates and oil separates. Turn off heat when done.
Step 6: Once cool store in a clean and dry air-tight container.