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- Serves: people
Spice Level: Medium
Methi seeds can be crushed coarsely to bring out the subtle bitterness that adds that extra flavour to the thokku.
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This typical Andhra chutney called thokku or pachadi is very healthy and a must on every plate. This dish is also known by several other names according to the state, for example in Karnataka, it is called Pundi.
- Indian Red Sorrel (gongura leaves), finely chopped (4 cups)
- Dry red chillies (lal mirch) (8–10)
- Asafoetida (hing) (1/4 tsp)
- Garlic (lehsun) (4-5 cloves optional)
- Oil (3 tsp)
- Salt (to taste)
- Mustard seeds (sarson) (1/4 tsp)
- Fenugreek seeds (methi) (1/4 tsp)
- Heat oil in a kadhai, add dried red chillies and garlic.
- When the red chillies change colour, add gongura leaves and turn off the heat.
- Add the above mixture to a grinder and make a thick paste without adding extra water.
- Heat oil in a thick bottom vessel, add mustard and methi seeds; let them splutter.
- Add gongura mix to it and stir. Keep stirring until the oil leaves the edges.
- Now it is ready to be served.
- Serve it with hot ghee rice or Indian bread of any type; you can also relish it with idli or dosa.
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