RAW TAMARIND THOKKU/ CHINTAKAYA THOKKU

Tamarind thokku is a mouthwatering preparation similar to the pickles. Thokku is also referred to as chutney or pachadi.

This is a very old recipe of thokku which comes from my nanima, who belonged to Andhra. Thokku rice has always lit up my mood, especially when mom fed me with her hands.  I think that added to the taste and made it much tastier.

First the base for thokku is prepared with raw green tamarind, salt and turmeric powder. Then as per the requirement the thokku is removed in a bowl and tempered. This is grinded to a coarse paste. Water should not be added to it. The tempered thokku can be stored for one to two months in the refrigerator.

Thokku has a good shelf life, it can be stored for over a year. As a child I remember thokku pounding used to be a big affair involving all the females and kids of the house. Washing, cleaning and then pounding the tamarind with turmeric and salt.

Choose green, big, fuller and hard variety of green tamarind. Discard the flat ones and the ones which have started to ripen. Such tamarinds are available in the market around the month of October and November.

Use ceramic achaar barni or jar only to store the thokku. Wash the jar thoroughly. Then sundry it. Also remember to cool the jars to room temperature. Do not put the thokku in a warm jar.

I have used sea salt in this recipe. Table salt can also be used. The number of green chillies may seem too much. The pungency of green chillies balance the sourness of tamarind. The amount of green chillies can be adjusted according to their pungency.

Recipe for Raw tamarind thokku

Ingredients for Raw tamarind thokku

• 1 kg raw tamarind
• 2 tbsp turmeric powder
• 250 gms sea salt or table salt

For tempering

• ¼ cup oil
• 1 tbsp mustard seeds or rai
• ½ tsp fenugreek or methi seeds
• ¼ tsp asafetida or heeng
• 12 to 15 green chillies

How to make

Firstly wash and dry the tamarind in shade.

Separate the flat and small size tamarinds. Remove the dried stems.

Cut the tamarind into one inch pieces.  Check the pieces from inside for any dark patches, discard it.

If the seeds are hard remove them.

Pound the tamarind in small batches. Gradually keep adding the salt and turmeric while pounding in batches.

Transfer the pounded thokku to a clean and dry jar. Keep in a cool dry place for a week.

For preparing the thokku, remove the required quantity in a bowl.

Heat oil. Roughly break the chillies in two or three pieces. Fry it in oil for a minute. Remove and keep aside.

In the same oil add methi seeds, rai and heeng. As the rai splutters remove from heat.

First grind the green chillies.

Then add the thokku and seasoning to it. Grind without adding water to get a coarse paste.

Serve it over steamed rice and a spoonful of ghee or oil.