Mint pickle | Pudina oorugai/thokku - How to make-Step by step photos & Video

Cuisine Style:Tamil Nadu, South India | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Pickle,oorugai, pachadi, thokku | Take with : Rice, idli, dosa, pongal,chapati

Ingredients

• Mint leaves[Pudina] – 1 bunch
• Coriander leaves – 3 springs
• Curry leaves – 2 springs
• Mustard seeds – ½ tbsp
• Jaggery – 1 tbsp [grated]
• Fenugreek seeds[Vendhayam, methi seeds] – 1 tbsp
• Tamarind – Amla size
• Dry red chilli – 3
• Asafetida – a pinch
• Salt to taste
• Sesame oil – 5 tbsp

Method

• Wash & pluck mint, coriander & curry leaves.
• Soak tamarind, dry red chilli in warm water for 10 min.
• Dry roast fenugreek seeds till light brown, let it cool & coarsely grind.
• In a stone mortar or mixer jar add mint, coriander, curry leaves, salt, dry red chilli, tamarind & jaggery finely grind without water.
• Heat sesame oil in a pan, add mustard seeds, let it splutter
• Add asafoetida, fenugreek seeds saute for a min.
• Add ground mint mixture saute for 2 min or saute till raw smell out.
• Once it’s ready, cut off heat & store in an airtight container use within 3 days
• Serve hot with rice, idli or dosa

How to make Mint pickle/Pudina thokku video

How to make Mint Pickle- Step by step photos

Mint leaves - 1 bunch, coriander & curry leaves-2 springs

Soak tamarind, dry red chilli in warm water for 10 min

Mustard, fenugreek, jaggery, asafoetida & salt

Pluck the leaves

Add coriander & curry leaves

Add sea salt

Coarsely grind

Add dry red chilli & tamarind

Add jaggery, finely grind

Now its ready, remove it from stone mortar

Mint mixture ready

Dry roast fenugreek seeds

Put roasted fenugreek, coarsely grind

Fenugreek powder ready

Heat pan, add sesame oil

Add mustard seeds, let it splutter

Add fenugreek powder

Add asafoetida

Add mint mixture, saute for 2 min

Mint pickle ready, serve hot with rice, idli or dosa

Pudina thokku

Pudiana ka achar