Ever wondered how South Indian kitchens transform humble green chilies into a powerhouse of flavor? Let me introduce you to Pachai Milagai Thokku, a concentrated burst of spicy goodness that's been lighting up taste buds for generations.
In the bustling streets of Tamil Nadu, where aromatic spices waft through the air and traditional recipes are treasured like family heirlooms, Green Chilly Thokku stands as a testament to culinary ingenuity. This isn't just another condiment – it's a celebration of heat, a preservation of tradition, and a masterclass in flavor balancing.
Thokku is a category of South Indian condiments that sits somewhere between a chutney and a pickle. Unlike regular pickles that need weeks or months to mature, thokkus are quick-made accompaniments that can be prepared fresh and stored for a few weeks. The preparation involves grinding or crushing the main ingredient with spices and then cooking it down with oil until it reaches a thick, paste-like consistency.
What makes this condiment truly remarkable is its preservation technique. The combination of oil and natural preservatives from spices creates an environment where flavors not only sustain but evolve. Store it in the fridge, and you'll notice how the taste deepens over days, though it rarely lasts that long in most households!
Green Chilly Thokku can be stored in an airtight container in the refrigerator for up to three weeks. Always use a clean, dry spoon to handle the thokku to ensure it lasts longer.
Ingredients:
- Green Chillies - 200 g.
- Tamarind - lemon sized
- Asafoetida - ½ tsp.
- Salt - as needed or 2 tbsp.
- Gingelly Oil - 1 ladle
- Mustard - 1 tsp.
- Methi / Fenugreek Seeds - ¼ tsp.
Method:
- Soak tamarind in hot water for 10 minutes.
- Wash the green chillies well and remove the stems from green chillies.
- Cut the chillies into two pieces.
- Now grind the chillies, tamarind, salt and asafoetida in a mixer grinder to a little coarse paste.
- In a pan, heat oil and add mustard seeds.
- When the seeds splutter, keep in low flame and add methi seeds.
- Fry for a second and add ground chilly paste and mix well.
- Cook in low flame for about 10 minutes and switch off the stove.
- Spicy green chilly thokku is ready to be served.
Note:
- Choose firm, fresh chilies for the best results
- Adjust the spice level by deseeding some chilies
- Always use a clean, dry spoon
- Store in an airtight glass container
- A layer of oil on top helps preservation
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