Mint-Coriander-Curry leaves Thokku

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.


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