A spicy pickle always brightens up any meal. But making a pickle takes time unless it is an instant pickle. Another spicy dish that can brighten up a meal is thokku, spicy like a pickle and looks like a chutney. So here we are, making a spicy green chilli thokku or hasi menasinakayi thokku from Karnataka.
Green chilli thokku, will make your meal lip-smacking. Things are about to get hot in your meal! The important thing to make thokku is to fry the ingredients in oil well. For the green chilli thokku, the green chillies should be fried in oil till they develop blisters on the skin. It will break the heat and bring out the flavours and your green chilli thokku turns out super tasty!
Ensure to use the long variety of green chillies, they have less heat and not very pungent. A simple and fragrant tadka on top brings out the flavours of the thokku. This can be stored easily for a few days in the refrigerator. Hunase thokku (tamarind thokku) and pudina thokku is what I want to post next. Yum! More lip-smacking recipes lime pickle, green chilli pickle and turmeric ginger pickle. And don’t forget shenga chutney pudi recipe.
- 40 green chillies (preferably long ones)
- 1 big pinch hing or a 1 small crystal hing
- 2 Tbsp oil
- 4 Tbsp tamarind paste
- 2 Tbsp jaggery
- Crystal Sea Salt or kalluppu to taste
- 1 Tbsp oil
- 1 Tsp mustard
- ¼ Tsp methi seeds/menthya/fenugreek
- ¼ Cup water
- Wash and wipe the green chillies and let air dry for half an hour
- Remove tops of green chillies
- Heat 2 Tbsp oil and add the green chilli
- Green Chilli skin start developing blisters
- Saute till completely blistered and lightly brown outside
- Let it cool, grind into a paste with hing
- In a pan heat oil, add mustard and splutter
- Add methi seeds/menthya/fenugreek and fry for few seconds
- Add green chilli paste and saute
- Adjust consistency and add water
- Next add tamarind paste and jaggery
- Sprinkle sea salt to taste
- Saute till it changes colour, and becomes thick
- When it starts leaving oil on the side, thokku is ready
- Serve little to taste with akki roti or rava roti or plain steamed rice!
Adjust jaggery and salt as per the spiciness of the chillies
Ensure to wipe the chillies before dropping them in hot oil
Green Chilli Thokku Stepwise:
Wash and wipe the green chillies and let air dry for half an hour
Remove tops of green chillies
Heat 2 Tbsp oil and add the green chilli
Green Chilli skin start developing blisters
Saute till completely blistered and lightly brown outside
Let it cool, grind into a paste with hing
In a pan heat oil, add mustard and splutter
Add methi seeds/menthya/fenugreek and fry for few seconds
Add green chilli paste and saute
Adjust consistency and add water
Next add tamarind paste and jaggery
Sprinkle sea salt to taste
Saute till it changes colour, and becomes thick
When it starts leaving oil on the side, thokku is ready
Serve little to taste with akki roti or rava roti or plain steamed rice!
