Tuesday, 22 January 2019

Nellikai Thokku
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.
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. Make it plus or minus depending upon your liking.
Methi seeds.           1 tablespoon
Lemon.                     1 big
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.
Let it rest for 10 minutes.
Now squeeze the lemon juice in the mixie jar and once 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 an when you are using the thokku so that it always tastes fresh and yummy.