I recently tried this thokku with gongura/ sorrel leaves which has become a house favourite. My grandma who doesnt have pickle or thokku liked it so much and asked me to make it again. That means this recipe is a winner.
We at home have had this one with pongal, rice, chapathi , upma, idli , dosa and also bread. You name a dish and this thokku goes well with it. Since we decided to reduce rice in our diet, we often make Thinai pongal, Oats kichdi , Multigrain chapathi and Varagu Kanji.
So Gongura thokku is a constant at our home now. Every batch of this thokku I make gets over soon as we have it for every meal. That's how much we love this tangy and spicy thokku. Do try this recipe and it will become a constant at your home too.
What you will need:
- Gongura leaves- 2 medium sized bunches
- Shallots- 15
- Garlic- 12 cloves
- Red chilli- 3
- Green chilli- 2
- Corinader powder- 1/2 tbsp
- Fenugreek powder- 1/4 tsp
- Oil- 2tbsp
- Salt - as needed
- Mustard seeds- 1/2 tsp
How to:
1. Finely chop 5 shallots and 5 garlic cloves. Wash the leaves in water. Pat it dry in a kitchen towel. Add 1/2 tbsp of oil in a kadai. Add the leaves and saute it for 5-7 mins in medium flame. Let it cool down.
2. Add 1/2 tbsp of oil. Add 7 garlic cloves. SAute for 2 mins. Add 10 shallots, 3 red chillies, 2 green chillies. Saute for 2-3 mins. Cool down. Transfer to a mixie jar and coarsely grind it and add sauted gongura leaves. Grind into a fine paste. Add very little water if needed.
3. Add 1 tbsp of oil in a kadai. Add mustard seeds. Let it splutter. Add finely chopped garlic and shallots. Saute for 2 - 3 mins. Add ground paste. Mix well.
4. Add coriander powder, fenugreek powder and salt. Mix well and let it cook covered with lid for 5- 7 mins or till it reaches thokku consistency.
The ultimately delicious gongura thokku is ready . Store it an airtight container and you can refrigearate for 3- 5 days. Always use a clean dry spoon.
2. Add 1/2 tbsp of oil. Add 7 garlic cloves. SAute for 2 mins. Add 10 shallots, 3 red chillies, 2 green chillies. Saute for 2-3 mins. Cool down. Transfer to a mixie jar and coarsely grind it and add sauted gongura leaves. Grind into a fine paste. Add very little water if needed.
3. Add 1 tbsp of oil in a kadai. Add mustard seeds. Let it splutter. Add finely chopped garlic and shallots. Saute for 2 - 3 mins. Add ground paste. Mix well.
4. Add coriander powder, fenugreek powder and salt. Mix well and let it cook covered with lid for 5- 7 mins or till it reaches thokku consistency.
The ultimately delicious gongura thokku is ready . Store it an airtight container and you can refrigearate for 3- 5 days. Always use a clean dry spoon.
P.S:
- Pat dry the leaves well before cooking as it increases the shelf life.
- You can use more oil when you want to use it for longer.
