Mint Corriander Thokku

 
Subaddra Sankruti avatar
Subaddra SankrutiPublished on 8/19/2017

This recipe is one of my favorites. This is an amazing rice accompaniment. This is another thing that you can find regularly in my fridge. I make this every 20 days. Enjoy!

viewed by 362

What you will need

1 measure - corriander with stem

1 measure - mint with stem

Tamarind - 1 indian gooseberry size

Sesame oil - 5 tbsp

Salt to taste

Red chilli 7 (or to taste)

Mustard - 1 tsp

How to cook

1

Wash both mint & corriander and grind it along with tamarind & chilli. Use as little water as possible. (More water means more cooking time)
Wash both mint & corriander and grind it along with tamarind & chilli. Use as little water as possible. (More water means more cooking time)

Wash both mint & corriander and grind it along with tamarind & chilli. Use as little water as possible. (More water means more cooking time)

2

Heat oil. Splutter mustard. Add the ground mint mix. Add salt. Mix well. Cook in low flame & covered (cos it will jump all over)

3

Stir every 3 minutes. Cook for about 35-40 minutes. By then the oil will start to separate and mixture will start thickening. Remove from flame.

4

Store in a dry airtight container. Mix with rice and serve. Or use as bread spread๐Ÿ˜‹๐Ÿ˜‹
Store in a dry airtight container. Mix with rice and serve. Or use as bread spread๐Ÿ˜‹๐Ÿ˜‹

Store in a dry airtight container. Mix with rice and serve. Or use as bread spread๐Ÿ˜‹๐Ÿ˜‹

Comments

Avatar placeholder