Had a bunch of coriander leaves and also a bunch of mint leaves. Not enough to make chutney but there is no other side dish at home for Idlies. So thought of making this thokku.
Ingredients:
Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Ginger - 2 inch piece
Green Chilly - 2 nos
Asafodeita - a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Tamarind Paste -2 tbsp
Gingely Oil - 3 tbsp
Method to make Mint - Coriander thokku
Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste.
Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be used for a week.
Note:
If you are using tamrind instead of tamrind paste, use a medium lemon sized of tamrind and fry it in oil along with green chillies and ginger pieces.
Ingredients:
Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Ginger - 2 inch piece
Green Chilly - 2 nos
Asafodeita - a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Tamarind Paste -2 tbsp
Gingely Oil - 3 tbsp
Method to make Mint - Coriander thokku
Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste.
Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be used for a week.
Note:
If you are using tamrind instead of tamrind paste, use a medium lemon sized of tamrind and fry it in oil along with green chillies and ginger pieces.
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