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Tamarind Thokku or Puli Thokku prepared in Karnataka style is great in taste and goes very well with Rice, Dosai, Idly or for that matter with chappathi or parotthas. You should be , however prepared to enjoy typically hot and tangy spiced taste with extra drinking water .  For best enjoyment try out this Thokku with Ghee and Rice. You would simply love it!!


Green Tamarind fruits 250 gms
Green Chillies 100 gms
Fenugreek 30 gms
Sugar 3 to 4 spoons
Salt To taste
Edible oil 50 ml
Asfoetida 2 spoons



Take fully mature , sour green fruits of Tamarind and remove the hard coat as far as possible, also remove any seed part if present. Remove fibres after pounding with mortar .  Set it aside. Take Chillies and remove the stalk part. Make 1/2" pieces and set aside.  Take oil in a kadai and heat it over medium flame. Add Fenugreek seeds.  When the seeds start turning pink, remove them with a sieve or poori frying ladle. Add Chillies and let it fry for about 15 seconds,now add Tamarind mass and Asfoetida and salt. Turn the whole thing thoroughly for about three to five minutes, first on medium and then on a low flame. Ensure that the oil prevades on complete thokku mass .When the frying is done, remove from fire and let it cool. Now powder Fenugreek seeds which were fried previously and add the powder to Thokku mass.  Make a coarse paste in a mixi or a Mortar stone.  I do not advice to make a very fine paste as the appeal of Green Chilli taste disappears if you make very fine paste.  Taste for salt and sugar at this stage.  If less, you can add some and then fill up the TamarindThokku in a glass jar and store it in fridge.  It does not get spoilt for a long time. 

ENJOY!!!! And I would love to have your feed back please. 


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