Gongura Thokku

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.

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.

Tomato Thokku / Thakkali Thokku

This is a recipe that I learnt when I was in college. My friend Suganya used to bring it to hostel whenever she goes home.Once I got to taste it and I liked it.I asked her what it was.She immediately called her grandma who made it and she was kind enough to share the recipe over phone.

I call this recipe "multi- talented" as it pairs equally well with idli, dosa, chapathi, poori, upma, bread and curd rice. I like to have it with poori. This is suited for travel as it stays good for 1-2 days depending on the climate. Most of my solo train journeys have been accompanied by chapathi and this thokku and i have so many memories related to this dish.

What you will need:

• Tomato- 1/2 kg

• Garlic- 10 pearls

• Red chilli powder- 2 tsp

• Oil- 1 tbsp

• Mustard seeds- 1/2 tsp

• Urad dal- 1 tsp

• Salt- as needed

How to:

1. Add garlic into mixie jar. Pulse once or twice.Cut tomatoes into two or four. Add tomatoes. Grind it into fine paste.

                     

2.Heat oil in a pan. Add musatrd seeds. Let it splutter. Add urad dal.

 

3.When urad dal turns golden in colour, add ground paste, chilli powder and salt.

 

4.Close with lid. Let it cook till it reaches the consistency of thokku. Stir in between.This will take around 20 - 25 mins.

 

When it cools down store it in an air tight container and have it with any tiffin item you like.

P.S:

• This is a simple version of thakkali thokku that doesn't use tamarind. So it does not have a long shelf life.
• Adjust the quantity of chilli powder according to your preference.