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I know just looking at the heading, reading the word thokku is making you to salivate. Of course, who would not like to have thokku, that too with some tadka along with piping hot rice and ghee or with yummy curd rice!
We all are too familiar with hunasekai thokku, but today I am sharing with you the recipe for Nellikai thokku.
We all are too familiar with hunasekai thokku, but today I am sharing with you the recipe for Nellikai thokku.
Since Amla is a fibrous fruit, generally we don't get the consistency of Hunasekai thokku while making thokku from Nellikai or Amla. However with some trial and error experiments, I have been able to reach a consistency which is very much like Hunasekai thokku. Nice, smooth and sticky!
How? Here you go!!!
Preparation Time 30 minutes
Grinding time 10 minutes
Ingredients :
- Nellikai or Amla. 20
- Green chillies. 100 grams depending upon your liking.
- Methi seeds. 1 tablespoon
- Lemon juice 1 tablespoon
- Asafoetida. 1 teaspoon
- Turmeric powder 1 tablespoon
- Salt to taste
For tadka
- Groundnut oil. 1 tablespoon
- Mustard seeds 1 teaspoon
- Asafoetida 1 teaspoon
- Curry leaves 10-15
Procedure :
- Dry roast and powder the methi seeds.
- Grate the amlas. Here I would like to tell you that sometimes we are under the impression that grating the amlas can be very time consuming. On the contrary, since amlas are light and fibrous, it's very easy to grate them.
- Then, in a mixie jar, grind the amlas, chillies, methi powder, hing, turmeric powder and salt to a fine paste.
- Now add the lemon juice in the mixie jar and let it rest for 20 minutes.
- Again grind to a fine paste.
- Because of the resting and then adding the lemon juice, the thokku will turn into nice sticky paste.
- Store the thokku in an air tight container.
- You can add the tadka only to a small portion as and when you are using the thokku so that it always tastes fresh and yummy.
