Inji Thokku

#InjiThokku  #GingerPickle : #Ginger is called #Inji in Tamil. Ginger [ Zingiber officinale ] is one of the most widely used spices [ condiments ] all over the world and it is used extensively in Indian and Chinese cuisines.
Ginger root is used not only for its flavor and also for its therapeutic properties. The therapeutic property is due to a chemical component called gingerol. It acts as a highly potent antioxidant and anti-inflammatory agent. Ginger has been used in our dishes as it helps proper digestion of food. Traditionally Ginger has been used as home remedies to ward off various ailments.
So daily we should try to include ginger either fresh or dried form in small quantities in our food.
Now a recipe to prepare a spicy pickle using ginger.

Ingredients :
150 gms	Ginger
8 - 10	Red chilly [ adjust ]
1/2 Tsp	Fenugreek
Amla size	Tamarind
1/2 Tsp	Turmeic powder
15 - 20	Curry leaves [ optional ]
1 Tsp	Jaggery [ adjust ]
1 Tsp	Mustard seeds
2 Tsp	Salt [ adjust ]
1/3 cup	Gingelly oil [ till / sesame oil ]

Method :
Soak tamarind in lukewarm water.

Wash ginger well and remove the skin.
Chop nicely into julians.
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Fry fenugreek till it turns golden color and transfer into a mortar.
Set aside.

Now fry red chilly in the same kadai adding 1/2 Tsp of oil.
Keep stirring till it turns deep red in color.
Transfer into a bowl and keep aside.

Then in the same kadai add 1 Tsp of oil and saute ginger julians.
Keep stirring till its raw smell goes off and turns slightly golden color.
Turn off the stove.
Transfer into a bowl and allow to cool down to room temperature.
Squeeze tamarind and get the pulp.

Now transfer sauteed ginger, red chilly, salt and jaggery into a blender jar.
Grind coarsely and then add tamarind pulp.
Grind into a smooth paste.
Transfer into a bowl and set aside.

Heat a kadai with remaining oil on a stove over medium flame.
Crackle mustard seeds and then add curry leaves.
After that add the prepared paste & turmeric powder and mix well.
Adjust salt.
Keep stirring at regular intervals.
The paste slowly turns into a single mass and oil starts coming out.
At this stage powder the roasted fenugreek using a pestle and add into the kadai.
Mix well for a minute.
Turn off the stove and transfer into a clean and dry porcelain bowl or bottle.
Close only after the thokku comes down to room temperature.

Tasty tasty spicy inji thokku is ready.
It goes well with almost all tiffin items and tastes great with thayir sadham.

It can be stored in a dry and clean bottle for ten days to a month at normal room temperature.
Take extra care to use only a clean and dry spoon to take out the pickle every time.

Other pickle recipes you might like to try

lemon in salt

kothamalli thokku

nellikkai thokku

Avakkai urugai

maangai thokku

Maangai-Thokku

#MaangaiThokku #MangoPickle : Is there anyone who doesn't like thayir sadham with tangy n spicy maangai thokku [ Curd rice with mango pickle ]. It is one of the best mouth watering combinations!
Mango pickle can be prepared with either sour or mildly sour mango variety.
The mango is sliced into thin slices after removing the skin. Then it is steamed either in a pressure cooker or using a idli maker. After that starts the real process of making thokku.
Now let us see the method of preparation.

Ingredients :
1/2 Cup	Mango slices
1 Tsp	Red chilly powder [ adjust ]
1/4 Tsp	Turmeric powder
1/2 Tsp	Asafoetida powder
1 Tsp	Salt [ adjust ]
1 Tsp	Mustard seeds
1/4 Tsp	Fenugreek
5 Tsp	Gingelly Oil [ till/sesame oil ]

Method :

Add 1 cup of water to a pressure cooker.

Take mango slices in a vessel and keep inside the pressure cooker.

Close the lid and do not put weight on.

Cook on medium heat for 8 - 10 minutes.

Take out after that and keep aside.

Heat a kadai with 1/2 Tsp of oil on a stove over a small flame.

Fry fenugreek until it turns golden color.

Transfer into a mortar and pestle.

Powder roasted fenugreek and keep aside.

Now add remaining oil into the same kadai.

Heat over a medium flame.

Splutter mustard seeds and then add asafoetida powder.

Immediately after that add steam cooked mango.

Stir well till its raw smell goes off.

Then add red chilly powder, turmeric powder and salt.

Mix well and allow to simmer on slow flame.

Keep stirring at regular intervals until the oil comes out and the thokku becomes shiny.

At this stage add fenugreek powder and mix well.

Let it simmer for another one minute.

Turn off the stove and transfer into a clean and dry clay pot or a glass bowl.

Tasty tangy and spicy maangai thokku is ready.

Enjoy with curd rice, pongal, upma and also with poori & chappathy.

It can be stored in a clean and dry bottle for a week at room temperature.

It can also be stored in a refrigerator for a longer period.

Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

nellikkai urugai

Recipe Index

Kothamalli Thokku

#KothamalliThokku : #Kothamalli thokku ( #CorianderPickle ) is also called #Milagaithokku ( #GreenChillyPickle ). We generally get fresh coriander after rains and especially during winter season. When we get plenty of fresh coriander, we used to make this pickle and store for a year. If properly done and stored in an air tight container, it taste very good for two to three years also. It goes well with curd rice, upma and pongal.
Its one of the hot n spicy pickles. Let us see the method of preparation.

Ingredients :

Coriander leaves                              : 1/2 kg
Green chilly                                     : 1/4 kg
Tamarind                                         : 1 big lemon size ( adjust )
Salt                                                   : 5 tsp ( adjust )
Gingelly oil ( till oil )                      : 1/2 cup
Mustard seeds                                  : 2 tsp

Method : 
Remove stems of green chillies.
Wash well and pat dry with a clean towel.
Keep a kadai on slow flame with 2 tsp of oil.
Add chiily and saute well till it becomes soft.
Keep stirring at regular intervals.
Be careful the chilly may bust out due to heat and may harm you.
Let it cool down to room temperature.

Soak tamarind in hot water.
Clean coriander and wash two to three times.

Cut nicely and grind into a nice paste using a mixer grinder.
As far as possible grind without adding water.
Transfer into a bowl.

Now grind the chilly and transfer into the bowl containing coriander paste.
Squeeze out juice from tamarind and strain into the bowl.

Add salt and mix well.

Now keep a kadai with half cup of oil.
Splutter mustard seeds and slowly add the prepared mix.
Stir well and allow to simmer on slow flame.
Keep stirring at regular intervals till the mix completely loses its water content.
The process will take more than an hour depending on the water content.

When its ready the oil comes out and the mix does not stick to the surface of the kadai.
Cool to room temperature and transfer into a clay/glass container.

Keep in bright sunlight for a week and then store in a glass/pet bottle.

If you do not have a place to dry, daily heat in a kadai for 10 minutes for three to four days.
Then store in a airtight glass/pet bottle.

Whenever required use a dry spoon. Do not keep a spoon permanently inside the thokku.

This thokku is very very spicy and goes well with curd rice.

If you do not have time to prepare coconut chutney or any chutney for upma or pongal then this thokku comes in handy.

Take a tea spoon of Kothamallithokku in a small cup and add 3 tsp of water and pinch  of salt.
Mix well & this diluted thokku with a dash of gingelly oil ( sesmae/till oil ) goes well with rawa dosai.










Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

nellikkai urugai

thakkali thokku

maangai thokku

Nellikkai Urugai - Amla Pickle

Nellikkai - amla- goose berry is a rich source of vitamin C.
Many recipes can be prepared with nellikai. Here let us see the method of preparing pickle using nellikkai.

Ingredients :
Nellikai ( amla )                               : 1/4 kg
Tamarind                                        : 2 nellikkai size ball
Mustard seeds                                : 1 Tsp
Fenugreek seeds                             : 1/2 Tsp
Red chilly powder                            : 2 Tsp
Asafoetida powder                           : 1 Tsp
OR
Asafoetida                                       : 1 small piece
Turmeric powder                              : 1/2 Tsp
Oil ( gingelly oil preferred )                : 6 Tsp
Salt                                                 : 2 Tsp ( adjust )
Fresh green coriander seeds            : 2 Tsp [ if available ]

Method :
Soak tamarind in lukewarm water.
Take washed nellikkai in a cooker container/vessel.
Take 1 cup of water in the cooker.
Keep the cooker vessel with nellikkai inside the cooker.

Close the lid and do not put weight over the nozzle.
Cook over high flame until steam starts coming through the nozzle.
Now reduce the flame and steam cook for 10 minutes.

After 10 minutes the nellikais would have become very soft.

Remove seeds and coarsely grind using a mixer grinder.
keep aside.

Keep a kadai with a Tsp of oil on a stove over slow flame.
First fry fenugreek until it turns to golden color and transfer into a plate.

Now add 6 Tsp of oil in the same kadai.
Spluttrer mustard seeds then add asafoetida, turmeric powder and ground nellikkai.
Saute well for few minutes.
Now add chilly powder, salt and mix well.
Now strain tamarind water into the kadai.
Mix well and let it simmer until water dries up.
Keep stirring at regular interval.

Now adjust salt, add coriander seeds and keep stirring.

The oil comes out and the pickle ( urugai ) leaves out of the kadai's surface.
At this stage powder the roasted fenugreek and add.
Mix well and keep stirring for a minute.

Now turn off the stove and allow it to cool down to room temperature.
Store in a clean and dry bottle.

Always use dry spoon to take out the urugai from the bottle.
Keep urugai in the Sun to avoid fungus formation.
If don't have sunny place, stir in a kadai over slow flame for 5 minutes once in 2 days.

This urugai can be stored in fridge or outside for a week to a month.
Of course!! urugai/thokku ( pickle ) is very very good with curd rice.
This goes well with paruppu rice, idly, dosai, chappathy/roti, paratta, and the list goes on!!..






Other pickle recipes you might like to try

lemon in salt

avakkai - mystyle

kothamalli thokku

thakkali thokku

maangai thokku