Pudina thokku | Mint thokku | pudhina thokku

Pudina thokku | Mint thokku | pudhina thokku | Mint leaves thokku | South Indian thokku recipe | Mint leaves pickle | pudina oorugai | Instant pudina thokku | Mint leaves garlic achaar | Easy pickle recipe | pudina poondu orugai | mint garlic pickle | pudina urugai with step-by-step pictures and video recipe. Check out the pudina pudhina poondu oorugai and If you like the video please SUBSCRIBE to my channel

pudina thokku

Pudhina thokku, also known as mint leaves thokku, is a savory and aromatic South Indian condiment that is a staple in South Indian cuisine. Made with fresh mint leaves, tamarind, and a blend of fragrant spices, pudhina thokku is bursting with flavor and will satisfy your taste buds. Not only is it delicious, but it is also a great source of antioxidants, vitamins, and minerals that offer several health benefits.

Should I saute mint leaves for a long time?

No, since we are going to cook Pudhina again sauteeing for a minute is enough 

ground GARLIC

I have ground garlic but instead, you can also fine or roughly chop or crush garlic.

WHY KASHMIRI CHILLI POWDER FOR THE SOUTH INDIAN PICKLE VARIETY?

Kashmiri chilli powder is not as spicy as regular chilli powder. Adjust the chilli powder according to your taste.

CAN I REDUCE OIL?

For the best pickle taste, I would recommend the quantity of oil mentioned in the post. you can reduce the oil but the coriander leaves pickle taste might vary accordingly.

SHELF LIFE OF  pudhina oorugai?

It stays good for one month. Cool completely then store in an airtight container. always use a clean dry spoon. for longer shelf life increase oil

Variations for pudhina thokku

1. Saute mint leaves and tamarind with sesame oil
2. use chilli instead of chilli powder
3. skip the garlic and onion; prepare grand sweets thokku
4. increase sesame oil for longer shelf life

PICKLE  VARIETIES IN TMF

CURD RICE

Ingredients

To roast 

how to make pudina thokku with step-by-step pictures

• First saute mustard seeds,  fenugreek seeds, coriander seeds, and sesame seeds; roast well

• Add cumin seeds, small onion, garlic, tamarind; mix well

• Furthermore add Pudhina; saute for a minute

• Cool and transfer to a mixie jar

• Add 1/2 cup of water and grind

• Heat 2 tablespoon of oil and temper mustard seeds

• Add curry leaves and saute

• Furthermore add chilli powder; quick mix

• Add ground mixture; mix well

• Furthermore add 1/4 cup of water, salt, asafoetida, and jaggery; cook for 3 minutes

• Add 1 tablespoon of oil and cook till oil oozes out

pudhina thokku

pudina thokku

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Ingredients

To roast

• 30 grams of mint leaves
• Small piece tamarind
• 1/2 teaspoon mustard seeds
• 1 tablespoon coriander seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon cumin seeds
• 4 garlic
• 3 small onion
• Pinch of turmeric powder

To temper

• 3 tablespoon sesame oil
• 1/2 teaspoon mustard seeds
• Curry leaves

pudhina Thokku

• Required salt
• jaggery
• 1 tablespoon Kashmiri chilli powder heaped
• 3/4 cup water

Instructions

• First saute mustard seeds, fenugreek seeds, coriander seeds, and sesame seeds; roast well
• Add cumin seeds, small onion, garlic, tamarind; mix well
• Furthermore add Pudhina; saute for a minute
• Cool and transfer to a mixie jar
• Add 1/2 cup of water and grind
• Heat 2 tablespoon of oil and temper mustard seeds
• Add curry leaves and saute
• Furthermore add chilli powder; quick mix
• Add ground mixture; mix well
• Furthermore add 1/4 cup of water, salt, asafoetida, and jaggery; cook for 3 minutes
• Add 1 tablespoon of oil and cook till oil oozes out

Video

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