Tamarind Thokku
Raw Tamarind Chutney, which can be stored for a very long time. This is prepared in Karnataka and Andhra Pradesh.
Ingredients:
10 Raw Tamarind
2tbsp Salt
5 – 8 Green Chilies
½ tsp Hing / Asafoetida
1tsp Turmeric Powder
To Serve:
2tbsp Tamarind Thokku
1tbsp fresh grated Coconut or 3tbsp Curds
1tbsp Oil
½ tsp Mustard Seeds
A pinch of Hing / Asafoetida
Method:
Wash Tamarind and dry on a cloth. Remove the stems and pull off the strings. Cut the Tamarind and remove the seeds. Mix Tamarind and Salt in a dry bottle and store for 7 days. Remove to a bowl and peel the Tamarind. The peel will come off easily, if does not come off easily and the Tamarind is still hard, store for some more days and then try to peel. As the Tamarind matures, it becomes easy to peel them.
Once the Tamarind is peeled and deseeded, grind it along with Green Chilies, Hing and Turmeric Powder to a paste. Store Thokku in dry airtight containers.
To Serve:
Mix Thokku and Coconut or Curds in a small bowl. Heat Oil and add Mustard Seeds and when they splutter add Hing. Add this seasoning to the Thokku and mix well. Serve with hot Rice.
Picture (above) – Thokku mixed with Rice
Tags: Hunase Thokku, Hunasekayi Thokku, Raw Tamarind Chutney, Tamarind Pickle, Tamarind Thokku, Thokku, Thokku n' Pickles
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Filed under: Thokku n' Pickles
