Spice up your meals with Ginger Green Chilli Thokku

Spice up your meals with Ginger Green Chilli Thokku - A Simple & Delicious Recipe

Get ready for a burst of flavor with our Ginger Green Chilli Thokku recipe! This traditional South Indian side dish combines the spicy kick of green chilies with the aromatic warmth of ginger, creating a tangy and sweet symphony in every spoon. Perfect accompaniment for curd rice, idli, and dosa.

The three main ingredients for this thokku are green chili, ginger, and tamarind. To balance the taste, we have to add a good amount of jaggery. For any thokku varieties, try to use clean and well-dried ingredients before sautéing. The ginger and green chili must be well-dried before sautéing. In my previous post on Virundhombal, I shared a recipe for Ginger Pachadi with red chillies. For any ginger thokku or pachadi recipes, it's crucial to avoid prolonged sauteing of the ginger as it can impart a bitter taste. Adjust the quantity of green chillies to suit your preferred spice level. I also recommend against increasing the amount of fenugreek and mustard seeds as it can alter the overall taste of the dish. Now let's see how to prepare Ginger green chilli thokku.

Here is the video for Ginger Garlic Green Chilli Thokku

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Ginger Green Chilli Thokku Recipe Details

Prep time : 25 minutes
Cook time : 20 minutes
Yields : 250 grams
Category : pickle

Ingredients

1/2 cup (125 grams) ginger
1/2 cup (75 grams) green chillies
big lemon sized tamarind
1/4 tsp fenugreek
1/4 tsp mustard
1/4 cup jaggery
1/2 cup + 1/4 cup gingely oil
1/4 tsp asafoetida powder
1 tsp mustard
salt to taste

Cooking Directions

Preparation

Wash the ginger thoroughly under running water to remove any mud or dirt. Using a spoon or peeler, peel the skin off completely. Chop the ginger into bite-sized pieces and pat it dry on an absorbent paper.

Similarly, wash the green chilies thoroughly and pat them dry on an absorbent paper to ensure they are completely dry.

Dry roast 1/4 teaspoon of fenugreek and 1/4 teaspoon of mustard. Roast the fenugreek seeds until they release a nice aroma. Do not roast the mustard seeds for too long, as they will become bitter.

Heat 1/8 cup of gingely oil and add the ginger pieces. Fry them gently on medium heat until lightly golden. Avoid over-sautéing or browning the ginger. Transfer the fried ginger pieces to a plate.

Break the chillies in half. Add the remaining 1/8 cup of oil to the pan.Add the chillies to the kadai. Fry the chillies over medium heat until they blister. Transfer the fried chillies to a plate.

Next, add the tamarind to the kadai. Roast the tamarind over medium heat until slightly softened and it becomes easier to separate.Turn off the heat. Transfer the roasted tamarind to a plate.

Allow all the roasted ingredients to cool down well. Take a wide mixer jar and add salt and roasted tamarind pieces. Grind them first. Next add the roasted green chillies and ginger. Grind them coarsely. Now add the roasted fenugreek and mustard. Add 2 tbsp water and grind to a slightly coarse texture.

How to make Ginger green chilli thokku

To the same kadai add 1/4 cup oil and heat it. Add 1 tsp mustard and allow it to crackle well.

Now add the ground paste and mix well. Add jaggery and asafoetida powder. Mix well.

Rinse the mixer jar with very little water and add it to the mixture. Adding more water will shorten the shelf life of the thokku. Now taste and adjust salt and jaggery. If you feel it is still spicy add a little more jaggery. The spiciness depends on the nature of the green chilli.

Cook the thokku on medium heat until oil specks appear on the top of the paste and it stops sticking to the bottom. Turn off the heat. The ginger green chili thokku is ready.

Allow the thokku to cool completely before transferring it to a clean glass bottle. It can be stored in the refrigerator for 2 to 3 months.

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Cq11 February 2025 at 22:40
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