mint thokku recipe
Chutney/ Podi/ Pachadi, Mint Based Chutney, Recipes

Mint thokku recipe, Pudina thokku

Mint thokku/ Pudina thokku is a spicy, tangy, salty and flavorful multipurpose dish/ side/ chutney that goes well with many main dishes like idli, dosa, rice etc. This thokku can be stored in refrigerator and used for a month when you don’t have time to grind chutney. I prepared this thokku because I had lot of homegrown mint which had to be harvested. Initially I was wondering what to do with all that mint, later was reminded of my aunt who resides in Chennai, she makes delicious and many variety of pachadi and thokku that too in traditional grinding stone each time. Each time I wonder how she could make such big batches of tasty pachadi/ thokku in the grinding stone, its all her passion for cooking and love for her family. So got this recipe from her and made it, though it dint beat her pachadi taste 😂 The spice level for this thokku can be adjusted according to your preference. This pachadi stays good for a day in room temperature and for a month in refrigerator. So lets get to the making!
mint thokku

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Mint thokku recipe, Pudina thokku
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1. Mint leaves – 1 bunch
  2. 2. Dry red chilli – 5 (depending on spice level)
  3. 3. Tamarind – small gooseberry size
  4. 4. Coriander seeds – 1 tsp
  5. 5. Fenugreek seeds – ½ tsp
  6. 6. Cumin seeds – ½ tsp
  7. 7. Garlic – 2 pods
  8. 8. Salt – to taste (less than ½ tsp)
  9. 9. Hing – few pinches
  10. 10. Oil – 5 tbsp
  11. 11. Mustard seeds – ½ tsp
Instructions
  1. Remove leaves from the mint stem and discard it. Triple was the mint and drain the water completely. Now dry the mint under sun/ under fan.
  2. I dried the mint under the sunlight in the house and it was fast. Make sure there is not even a single drop of water as we want long shelf life for the thokku/ pachadi. Keep the dry mint aside.
  3. Heat a tsp oil in a pan and add cumin seeds, coriander seeds, dry red chilli and garlic. Roast it well until aromatic. When aromatic add tamarind/ puli . Roast it few more seconds. Put off the flame and allow the mixture to cool down. When the mixture has cooled transfer it to a blender, add salt and grind it coarse.
  4. Now add a tsp of oil in the same pan add the mint leaves without a drop of water. Saute it for a minute. Now switch off the flame and cool the mint leaves. When mint leaves have cooled add it to the blender and grind it coarse without adding any water. This time the mixture will be really flavorful and you will be tempted to taste it as well.
  5. Now heat 1 tbsp oil (adding more oil increases shelf life) in the same pan, add mustard seeds and hing when it splutters add the ground mint mixture. Saute it for 4 to 5 minutes until it oozes oil the sides and comes out rolled. Put off the flame. Now mint thokku is ready to be served with dosa, idli, rice and roti too. This thokku stays good for a day in room temperature but if you refrigerate it will be good for a month or so. Allow the mixture to cool before refrigerating.
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How to make pudina thokku with step by step images


mint thokku

  1. Remove leaves from the mint stem and discard it. Triple was the mint and drain the water completely. Now dry the mint under sun/ under the fan. I dried the mint under the sunlight in the house and it was fast. Make sure there is not even a single drop of water as we want long shelf life for the thokku/ pachadi. Keep the dry mint aside.
    mint thokku
  2. Heat a tsp oil in a pan and add cumin seeds, coriander seeds, dry red chilli and garlic. Roast it well until aromatic. When aromatic add tamarind/ puli . Roast it few more seconds. Put off the flame and allow the mixture to cool down. When the mixture has cooled transfer it to a blender, add salt and grind it coarse.
    mint thokku
  3. Now add a tsp of oil in the same pan add the mint leaves without a drop of water. Saute it for a minute. Now switch off the flame and cool the mint leaves.
    mint thokku
  4. When mint leaves have cooled add it to the blender and grind it coarse without adding any water. This time the mixture will be really flavorful and you will be tempted to taste it as well.
    mint thokku
  5. Now heat 1 tbsp oil (adding more oil increases shelf life) in the same pan, add mustard seeds and hing when it splutters add the ground mint mixture. Saute it for 4 to 5 minutes until it oozes oil the sides and comes out rolled. Put off the flame. Now mint thokku is ready to be served with dosa, idli, rice and roti too. This thokku stays good for a day in room temperature but if you refrigerate it will be good for a month or so. Allow the mixture to cool before refrigerating.
    pudina thokku


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