Apricot Thokku/ Pickle
Ingredients
Roast and grind
Instructions
  1. In a small kadai, dry roast 1 tbsp methi seeds, 1/2 tbsp mustard seeds.
  2. Once the methi turns dark brown, turn off flame. Let it cool and grind.
  3. In a large kadai, heat 4 tbsp gingelly oil. ENSURE THE ENTIRE COOKING HAPPENS IN LOW TO MEDIUM FLAME.
  4. Once oil is hot, add 4 cups of chopped apricots. Choose apricots that are firm.
  5. Add 1/2 tsp hing, 1 tsp turmeric, 4 tbsp Chili powder, 2.5 – 3 tbsp tamarind paste and required salt.
  6. Sauté well. After 5 mintues, add 2 tbsp. of gingelly oil and 2 tsp of the ground powder.
  7. After another 3-5 minutes, add 2 tbsp. of gingelly oil and 1 tsp of the ground powder. Taste and adjust salt if necessary.
  8. Sauté 2 minutes and turn off flame. Set aside to cool. Thokku is ready!

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