Spicy Pudina, Kothamalli Thokku / Mint, Coriander Thokku

Pudina, Kothamalli Thokku, we can call it as ‘thogayal’ also. It’s a simple, aromatic, tasty, tangy, spicy side dish. Once prepared, refrigerate in an air tight container. They remain fresh for one to two weeks. Try it as a spread for bread.  I used to make sandwich with this thokku, where I use this thokku for one layer, some onion and tomato over it along with jam. It tastes yummy. Instant side dish for chapatti / roti, dosa, idly. Also goes well with hot, steamed, white rice, with a dollop of ghee. Use fresh mint and coriander for great aroma.

Ingredients:

Pudina / Mint – 1bunch
Kothamalli / Coriander – 1bunch
Onion chopped – 1 ½ tbsp
Ginger chopped – 1 tbsp
Garlic chopped – 1tbsp
Green chilli – 7 (adjust yourself as per your spice level)
Tamarind – gooseberry size
Urad dal – 1tbsp
Hing – a pinch
Oil – 1tbsp
Salt

Tempering:

Oil – ½ tbsp
Mustard seeds – 1tsp
Urad dal – 1tsp

Method:

Remove the leaves from mint and coriander.

Chop coarsely and wash.

Chop ginger, garlic, onion, into fine pieces.
Chop green chillies into two half.
Heat oil in a pan. Add urad dal, hing, ginger, garlic, chillies, onion, tamarind and fry.
Once the onions become soft, add the chopped coriander, salt and mint and sauté them in low flame.

Sauté till the raw mint smell goes. It will take around 2 to 3min.

Now remove the mixture from the fire and keep them aside to cool down.
Transfer the mixture to the blender and blend them to fine past without adding water. (If they look sticky just drop 2, 3drops of water)

Tempering:

Heat the oil in the same pan which is used to sauté the mixture.
Once the oil is ready, add mustard seeds, once they splutter add urad dal and give a quick fry (if you feel the thokku is less spicy, add one green chilli or red chilli to the tempering at this point)
Add the grinded thokku and sauté for few seconds till they get mix with the tempering.
Leave aside to cool down.
Transfer the thokku to an air tight container and refrigerate.