CURRY LEAF THOKKU

Thokku is calling for detailed saute'ing to be done using herbs like coriander greens, mint or curry leaves, garlic or tomatoes as the main ingredient. 

Ideally, it is a kind of pickle that has a long shelf life. The preparation time is not more than 20 minutes but it can be stored and consumed more than 15 days with the same taste and quality. We can mix with the hot steamed rice or have it with any tiffin or snack. It tastes divine. It can be used as a travel favourite. It can be great yummy dip even for chips, kababs, bonda, bajji and any snack. In this recipe, we are going to use curry leaves as the main ingredient for the making of Thokku. 

Curry leaves are packed with iron, Vitamin A, Calcium magnesium and many minerals and antioxidants. It helps in the management of diabetes. It eases pregnancy symptoms like vomiting and nausea  It promotes gastrointestinal Health. Curry leaves are having fibre-rich qualities. It eases constipation. It is good for eye health and healthy hair growth. It supports weight-loss.

Hence we consider this nutritional herb in the everyday diet routine in any form.

Let's make the yummy curry leaves thokku:

First step

Ingredients and procedure:

Choose young curry leaves along with its leaves-buds. 3 bowlfuls

Second step:

Ingredients:

Groundnut Oil 2 tbsps

Curry leaves 3 bowlfuls

Red Chillies 6 pcs

Garlic cloves 6 pcs

Tamarind a grape size.

Jaggery powder 1 tsp

Rock Salt 1/2 tsp

Procedure:

Saute all the ingredients except jaggery powder in groundnut oil until the curry leaves turn fried

Set aside with jaggery powder.

Third step:

water 50-60 ml

Procedure:

Grind all the fried ingredients with water to a smooth paste.

Fourth Step:

Ingredients:

Gingelly oil 3 tbsp+2 tbsp

Mustard seeds 1/2 tsp

Whole Urad dal 1 tsp

Curry leaves 8-10 pcs

Asafoetida 2 pinches

Roasted Fenugreek powder 1/4 tsp

Procedure:

Heat the Gingelly OIl 3 tbsp

Add mustard seeds to crackle.

Add Urad dal.

Simmer the heat.

Add curry leaves, asafoetida and roasted fenugreek powder.

Now transfer the curry leaves paste little by little to avoid spilling.

Stir occasionally and carefully.

Let them cooked on medium heat until the oil oozes along the sides.

Turn off the heat and let them cool down.

Store ina dry jar.

Note: Use a dry spoon always to retain its freshness.

Avoid water contact with this thokku.

Cooking Time 20-30 minutes

Yield : One bowlful that serves two persons.

You can multiply the quantities of the ingredients according to your needs.