Thokku is very famous in most south indian households. It is somewhere between thogayal and pickle is what I read. Thokku is usually a little dry and usually done with a tamarind base. This thokku which I made is more of a podi version and usually made often at home when there is a lot of coriander. If kept in a air tight container, it can be used for a week.
This is what you need:
Coriander leaves - 1 bunch
Urad dal - half a cup
Red chilies - 10-12
Mustard seeds - 1 tsp
Asfoetida/Perungayam - a pinch
Grated coconut - 2 tbsp
Rock salt as required.
Oil
This is what you do:
Heat a pan and dry roast rock salt for 2-3 minutes till the water content evaporates.
Chop the coriander leaves finely and saute them in a dry pan.
Saute them till they become dry.
Heat some oil in a pan and add the urad dal.
Saute till the urad dal becomes a golden brown.
In the same pan saute the red chillies.
Heat some oil and add the mustard seeds, once the splutter add the coconut and saute till they turn a golden brown.
Now take these and cool them to room temperature.
Grind the red chillies first, then add the rest of the ingredients except coriander leaves and grind them coarsely.
Grind the coriander leaves for 2 spins.
Mix the coriander leaves and the dal mixture.
Store this in an airtight container and it can be served with idly and dosa.
Comments