Thokku is similar to a pickle or preserve. This thokku can be used as a side dish for many tiffin /breakfast items, chaat & snack items or as a sandwich spread. You can also add it to steaming hot rice and make a herb rice. For thayir sadam lovers (curd rice) , this healthy thokku can be used as a pickle.
Curry leaves – 2 handful
Coriander leaves – 2 handful
Mint leaves – 2 handful
Urad dhal – 2 tablespoon
Tamarind- small gooseberry size
Red chilli – 15
Jaggery – small piece (optional)
Methi powder- 3/4 tsp (Dry roast methi seeds and powder it)
Salt – 1tsp
Turmeric – 1tsp
Hing – 1 small piece (0r 1/2 tsp)
Sesame oil – 5 tbspn
Wash the curry leaves, coriander and mint leaves and keep it aside. In a pan, add 1 tsp oil, add urad dhal and roast it. When the urad dhal starts changing colour, add red chillies, hing, tamarind and jaggery . Saute and add the washed leaves and cook until all the leaves wilts and shrinks. Cool and grind to a paste using very little water.
In a pan, add 4 tbsp of sesame oil. Once the oils turns warm, add 3/4 tsp methi powder, turmeric powder. Add the ground paste and cook for few minutes in low flame stirring occasionally until it leaves the oil on top. Add extra sesame oil on top if it is too dry. Store it in a bottle or ceramic jar in the fridge.
Tip : The portion size of the 3 herbs need not be equal as mentioned above. If you prefer more coriander leaves, then you can adjust the ratio of the other two herbs.