LEMON PEEL THOKKU RECIPE / LEMON PEEL GINGER THOKKU RECIPE

I had lot of lemon peels left, after making green peppercorn pickle. Instead of wasting the lemon peels, I thought of making this thokku. This tasted great when mixed with hot steamed rice and ghee.

During my childhood days, while cleaning the avakkai or lime pickle jaadi (jar), my grandma used to put some cooked rice into the jar, mix well, put it in a vessel, and she used to serve on our hands with true love and affection. Who would not love this? Made me and my husband remember our childhood days.

Video on how to make lemon peel thokku

INGREDIENTS:

Key lime peels - from 12 Indian lemons
Tamarind- key lime size
Chopped ginger - 1/8 cup
Chilli powder - 4 tsp.
Turmeric powder - 1 tsp.
Roasted fenugreek powder - 1/2 tsp.
Jaggery - 1/8 cup
Mustard seeds - 3/4 tsp.
Sea salt - 3 level tablespoons
Hing - turkey berry size

Juice of 3 key lime
Oil - 1/2 cup

METHOD:

Remove the seeds from the peels.  

Roughly chop the peels. Add water to immerse the peels. Add ginger, hing, tamarind, a teaspoon of salt and turmeric powder to it. Pressure cook for 1 whistle. Once the pressure is down, take out, strain the water in a colander and allow it to cool a bit. Now, coarse grind this in a mixie alongwith remaining salt. 

Heat oil in a heavy bottomed kadai, add mustard seeds. When they splutter, add the coarsely ground mixture. Add chilli powder, jaggery. Mix well. Cook covered stirring in between. Cook in low flame until the mixture thickens and oil leaves from the sides. Add fenugreek powder and give a quick mix. Switch off the stove, add lemon juice and mix well. This thokku will be ready by the next day. When cool, store in an airtight container. Tastes great when mixed with hot rice or can be used as an accompaniment for curd rice.

TIP: As and when you get lemon peels, instead of throwing away, you can cut them, add little salt and store them in a glass/ceramic jar in the fridge. Once the jar is filled with lemon peels and layers of salt, you can prepare this thokku. If using like this, the lemon peels will be soft and you can skip the step of boiling the peels in water.

NOTE: Jaggery can be added depending on the bitterness of the peel.  

BITTERGOURD THOKKU / PAVAKKAI THOKKU

Bittergourd, known for its bitter taste is beneficial for health in many ways. I am not a great fan of bittergourd. But, some time back, I had surplus bittergourds and tried making this thokku / pickle. Usually bittergourd pieces are sauteed or cooked covered while making thokku. I tried in a different way of deep frying it. To be honest, after making and tasting this thokku, I really became a fan of this, as it did not taste bitter at all. Now, I buy bittergourds during seasons and make this thokku in bulk and store it for few months. Coming to the recipe, 

INGREDIENTS:

Bittergourd - 4 cups(chopped)
Tamarind - Key lime sized ball
Dry roasted fenugreek seeds powder - 1/4 tsp.
Crushed jaggery - 1 tablespoon
Turmeric powder - 1/4 + 1/4 tsp.
Chilli powder - 1 tsp.
Sambar powder - 1 tsp.
Salt - to taste
Oil - 1 ladle
Mustard seeds- 1/2 tsp.
Curry leaves - few
Asafoetida- 1/2 tsp.

METHOD:

Wash and chop bittergourd into thin 1" lengthy pieces. Discard the seeds. Add salt and 1/4 tsp. turmeric powder, mix well and marinate for half an hour. Squeeze well and discard the squeezed water. Doing like this prevents thokku becoming bitter.

Soak tamarind in warm water and extract juice. 

Heat oil in a kadai and deep fry squeezed bittergourd in batches until they become golden brown. Keep aside.

Heat oil in heavy bottomed kadai, add mustard seeds, asafoetida, turmeric powder and curry leaves. Add the deep fried bittergourds, chilli powder, sambar powder, little salt and tamarind extract. (Be careful in adding salt as the bittergourds are already marinated with salt). Cook on medium flame until it is thick, Now add jaggery powder, mix well and cook for a while. When it becomes saucy, and oil leaves the sides, add roasted fenugreek seeds powder, mix well and immediately switch off the stove. When cool, store in an airtight bottle. This goes well with curd rice  and even with chappathis and pooris. It can also be mixed with cooked rice. This stays fresh for more than 2 to 3 months.

RAW PAPAYA THOKKU (MICROWAVE VERSION)

INGREDIENTS:

Grated raw papaya - 2 cups
Chilli powder - 1/2 tsp.
Turmeric powder - a pinch
Hing- 1/4 tsp.
Salt - to taste
Mustard seeds - 1/2 tsp.
Oil - 1 ladle
Lemon - half

METHOD:

Peel the skin and grate raw papaya. Transfer it to a micro-proof container. Micro-high for 4 minutes. Take out, add salt, red chilli powder, turmeric powder, a spoon of oil and mix well. Again micro-high for 4 minutes. Take out and mix well.

Temper mustard seeds and hing in  the remaining oil and pour over it. Squeeze the juice of half-a-lemon. Mix well and micro- high for 1 minute.

When cool, store in a clean, dry jar.

BRINJAL THOKKU

INGREDIENTS:

Brinjal - 1/2 kg.

Tamarind - small lemon sized

Toor dhal - 2 tablespoons

Urad dhal - 2 tablespoons

Black pepper - 1/4 tsp. 

Dry red chillies - 4 or 5 

Asafoetida - 1/4 tsp.

Turmeric powder - 1/4 tsp.

Mustard seeds- 1/4 tsp. 

Curry leaves  - few

Salt - to taste

Oil - 3 tablespoons

METHOD:

Wash and chop brinjals roughly. Heat a tablespoon of oil and saute the brinjals alongwith salt and turmeric powder until done. Keep aside to cool.

In a pan, heat a teaspoon of oil. Add  toor dhal, urad dhal, pepper, chillies and fry until golden brown. Grind alongwith tamarind. Finally, add sauted brinjals and grind to a paste.

Heat  the remaining oil, add mustard seeds, curry leaves and asafoetida.  When mustard seeds crackle, add the ground paste and saute until oil leaves the sides.  

When cool, store in a clean bottle. This can be mixed with hot rice. Also goes well with idli, dosa, poori, chappathi and curd rice.

MANGO THOKKU / MANGAI THOKKU

WHAT TO DO WITH THE SEEDS? POST FOLLOWS..

INGREDIENTS:

Raw mango - 5 cups (grated and tightly packed)
Gingelly oil - 1 ladle
Salt - 1 tsp. (or as per taste)
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp.
Kashmiri chilli powder - 1 tsp.
Fenugreek powder - 1/2 tsp.
Hing - 1/4 tsp.
Mustard seeds - 1 tsp.

METHOD:

Select mangoes which are very firm and wash well. Peel the mangoes and grate it. Discard the seeds. Keep aside.

Dry roast fenugreek seeds and powder it finely.

In a heavy-bottomed pan, heat oil, add mustard seeds. When it splutters, add asafoetida and turmeric powder and add grated mangoes to it. Add salt, chilli powder and stir frequently till it is cooked and oil leaves the sides. Finally, add the fenugreek powder and give a quick mix. Best side dish for curd rice. It can also be mixed with hot rice, ghee and gingelly oil and this thokku sadham will taste excellent.

NOTE: Generally, we use regular chilli powder and I have used kashmiri chilli powder also to get a rich colour.

NELLIKAI THOKKU -TYPE 4/GOOSEBERRY PICKLE/AMLA ACHAR

INGREDIENTS:

Nellikai - Big variety -15
Salt - 2 tsp.
Chilli powder - 1 tsp.
Oil - 2 ladles
Hing - 1/8 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1 tsp.

METHOD:

Heat water in a vessel, add a tsp. salt and turmeric powder. When the water boils rapidly, add the gooseberries and allow it to boil for 1 minute. Switch off the stove. Drain, and allow to cool. Chop them roghly. Discard the seeds. Grind in a mixie to a coarse paste.

Heat oil in a kadai, add mustard seeds. When they crackle, add hing, turmeric powder and the ground gooseberries. Add salt and chilli powder and saute well. . Saute frequently till oil leaves the sides. When cool, store in airtight ceramic or glass jars and refrigerate.

NOTE: If well sauted and done with more oil, this can be stored at room temperature for 3 days and when refrigerated it can be stored for 1 month.

KARUVEPPILAI THOKKU / CURRY LEAVES THOKKU

THIS THOKKU CURES INDIGESTION AND STOMACH UPSETS. THIS IS VERY EFFECTIVE FOR ANNADWESHAM (WHEN WE DO NOT FEEL LIKE EATING).

INGREDIENTS:

Curry leaves - 4 cups tightly packed
Tamarind - a lemon sized ball
Dry red chillies - 4
Pepper - 1/4 tsp.
Dried sundakkai (Turkey berry) - 10
Cumin seeds - 1/2 tsp
Salt - as per taste
Ghee - 1 tsp.
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Soak tamarind in a ladle of water.

In a heavy-bottomed pan, heat a spoon of ghee and saute the sundakkai till black, but should not be burnt. Transfer to a vessel. Keep aside. In the same pan, heat a spoon of oil and fry the pepper and chillies. Keep aside.

Take out the curry leaves from the stem. Wash well. Heat a pan and saute the leaves without moisture. Keep aside.to cool. When cool, grind alongwith tamarind, pepper and chillies to a smooth paste.

In the same pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add cumin seeds. When they sizzle , add the ground paste and fried sundakkais. Add salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa,  adai and curd rice. But it will be best when mixed with hot cooked rice with a little gingelly oil and ghee added to it.

Goes well with roasted appalam or papad.

KOTHAMALLI THOKKU / CORIANDER LEAVES THOKKU

INGREDIENTS:

Coriander leaves - 1 big bunch
Tamarind - a lemon sized ball
Dry red chillies - 4
Salt

To temper:
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing

METHOD:

Remove the roots and wash the coriander leaves. Grind coriander leaves, tamarind and chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per requirement and stir it often so that it doesn't stick to the pan. When oil leaves the sides and thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with cooked rice and is a quick lunch box meal.

Goes well with roasted appalam or papad.

GREEN CHILLY THOKKU

This is a traditional recipe from my paati and amma who are here right now. They were very much interested in sharing this recipe in my blog. They used to do it years back and said it was the best combo with "Saar theertham"( leftover cooked rice soaked in water) or curd rice. It was spicy, hot and tasty. They also gave some post - natal and post - partum food and care guidance for the whole family's (FAMILY TREES?!!!) future guidance which will be shared in a future post. What an interest at this age ?!!!!!! I admire their generosity to share things which will be useful for everyone. KUDOS PAATI AND AMMA. THANKS A LOT. Another combination they gave was mixing this thokku with a spoon of coconut oil and having as a side dish for Thengai dosai. Here is the way they prepared this.

INGREDIENTS:

Very tender green chillies - 50 gms.
Tamarind - a lemon size
Salt - as per taste
Oil - 1/2 ladle
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing

METHOD:

Slit the green chillies, heat a tablespoon of oil and saute the green chillies till the colour changes, with white spots in it and the raw smell is diffused. Grind it alongwith salt and tamarind to a fine paste. Again, heat the remaining oil, temper with mustard seeds, urad dhal, hing and turmeric powder. Add in the ground paste and saute well till oil leaves the sides. This can be preserved even for a month if sauted well with oil. It can also be refrigerated.

NOTE: THE CHILLIES SHOULD BE VERY TENDER. YOU CAN SOAK THE TAMARIND IN WATER AND USE THE VERY THICK EXTRACT. BUT FOR GETTING A PERFECT TEXTURE USE THE TAMARIND DIRECTLY WHILE GRINDING SUBJECT TO THE QUALITY OF THE PRODUCT.

PUDINA THOKKU / MINT THOKKU

INGREDIENTS:

Mint leaves - 3 big bunches (approx. 4 cups tightly packed)
Tamarind - a lemon sized ball
Green chillies - 3 (long variety)
Jaggery - marble size (optional)
Salt - as per taste



To temper:

Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Take out the mint leaves from the bunch (Tender stems can also be used). Discard the hard stems. Wash well. Heat a pan and saute the mint leaves till it wilts. Grind alongwith tamarind, jaggery and green chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add the ground paste, salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa, chappati, poori, curd rice and can also be mixed with hot cooked rice with a little gingelly oil and ghee added to it. A quick lunch box meal.

Goes well with roasted appalam or papad.

TOMATO THOKKU (VERSION 2)

Both the versions have its own flavour, and can be stored in the fridge for a month. Those who like tomato pieces in the thokku can use this method. Version 1 is here.

INGREDIENTS:

Big tomatoes - 10
Dry red chillies - 4
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Gram dhal - 1/2 tsp.
Hing
Curry leaves - few
Gingelly oil - 1 ladle


METHOD:

Wash and cut tomatoes into cubes. .

In a kadai, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, red chillies, hing, turmeric powder and curry leaves and fry till golden brown. Add the chopped tomatoes, salt and chilli powder.

Stir often and saute well till the tomatoes are mushy and oil leaves the sides. Allow it to cool. Store in a sterile bottle. This can be stored in the refrigerator for a month and can be used as a side dish for idli, dosa, chappati, poori , curd rice and can also be mixed with cooked rice.

TOMATO THOKKU (VERSION 1)

INGREDIENTS:

Big tomatoes - 10
Green chillies - 2 or 3
Turmeric powder - a pinch
Salt

To temper:

Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Gram dhal - 1/2 tsp.
Hing
Curry leaves - few
Gingelly oil - 1 ladle

METHOD:

Grind tomatoes and chillies to a fine paste without adding water.

In a heavy-bottomed pan, heat gingelly oil, add mustard seeds and allow it to splutter. Now add urad dal, gram dal, hing, turmeric powder and curry leaves and fry till golden brown. Add the ground paste and salt as per requirement. Stir often so that the paste doesn't stick to the pan.

When oil leaves the sides and thick transfer it to a bowl. Allow it to cool. Store in a sterile bottle. This can be used as a side dish for idli, dosa, chappati, poori , curd rice and can also be mixed with cooked rice.

ONION THOKKU

INGREDIENTS:

Small onions - 1 cup
Tamarind - half the size of a lemon
Dry red chillies - 3
Curry leaves - a sprig
Salt

To temper:
Gingelly oil - 1/2 ladle
Mustard seeds - 1/2 tsp.
Hing

METHOD:

Peel onions and grind it alongwith tamarind, curry leaves and chillies to a smooth paste.

In a heavy-bottomed pan, heat gingelly oil and add mustard seeds and hing. When mustard seeds splutter, add the ground paste, and salt. Stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a sterile bottle. Chilli powder can be substituted instead of red chillies.