Raw Tamarind Thokku | Hunase Thokku
Friday, February 05, 2016
Those in the South, especially from the Karnataka & Andhra region will know what Thokku is & how dear it is to them. Thokku is a semi dry chutney made with various seasonal produce like raw mangoes, Tamarind, Tomatoes, Gooseberry. They are usually made in huge batches & is meant to be stored for a long time. If stored well, a Thokku can stay good for a couple of years.
Now that it is Tamarind season in Namma Bengalooru, I bought some nice & tender tamarind to add it to Gooseberry Pickle & the rest was used up to make this amazing Thokku.
You Will Need:
- 250 grams of tender Raw Tamarind
- 12-15 Green Chilies or Ripe Red Chilies - I used Green Chilies
- 1 tsp Fenugreek seeds/Methi seeds
- Salt as per taste - Usually about 4-5 Tablespoons
- A big pinch of Turmeric Powder
- 4 tbsp Oil - I used Groundnut Oil
How To:
Wash & Clean Tamarind. Spread it on a kitchen towel & pat them dry. While buying tamarind, choose the ones that are tender as they can be chopped easily & will have less fibre to discard.
Chop tamarind into tiny pieces & discard the rough outer skin. Pound the tamarind with a pestle to remove any seeds.
Heat the oil along with a pinch of turmeric & set aside to cool
In a blender, grind green chilies & fenugreek seeds into a fine paste. Add salt & chopped tamarind & grind into a slightly coarse paste. Mix well with a spatula & add oil & whizz for a couple of times.
Store in a clean & dry, air tight jar & consume as needed. I usually refrigerate the those & it stays well for almost a year
The best way to eat Thokku is to mix it with hot steamed rice & a little bit of groundnut oil.
Unlike Chutney, this those is slightly on the spicier side & will not go well with Idli/Dosa as it. You can take a couple of spoonfuls of those & grind it with grated coconut & a little bit of water to get a chutney like consnitency. Add mustard seeds tempering & use it to go along with idli/dosa
Unlike Chutney, this those is slightly on the spicier side & will not go well with Idli/Dosa as it. You can take a couple of spoonfuls of those & grind it with grated coconut & a little bit of water to get a chutney like consnitency. Add mustard seeds tempering & use it to go along with idli/dosa
These gorgeous planks that I have used in these photographs are given to me by Mallika. She writes a beautiful food blog called Veg Bowl & It's always a pleasure when fellow bloggers turn into friends. She was also generous enough to send me a few other props. Only a fellow blogger will understand how thrilled I was :) Thank you Mallika. I will treasure them
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