Mint & Curry leaves pickle (thokku)

Mint & curry leaves pickle!

(Pudhina & karuvepillai thokku)

A healthy and tasty thokku made with mint leaves and curry leaves which is good for health, skin and hair too.

Of course which everyone are aware off and nothing new am doing here.

I like to stock up with thokku as it’s always useful at times when you don’t feel like cooking. And the homemade gives a satisfaction and happiness for me.!

Here we go with the recipe method.


1. Take the leaves of and wash a bunch of mint leaves and keep it aside. Take 3/4th cup of curry leaves.

2. In a pan add 1 tbsp of oil, to it add 1/2 tsp of pepper corns, 6 red chilies, 1 tsp black sesame seeds. Sauté them and to it add 1 big onion and to it add the washed and fresh mint leaves and curry leaves. Then add diced fresh ginger.

3. To it add 1/2 tsp of asafetida powder, salt and sauté well. Then remove from flame and allow it to cool. And add 2 tsp of water and grind it into a coarse paste.

4. In a pan add 3 tbsp of gingely oil and to it add 1 tsp of mustard, 1 tsp of urud dal and the grounded mixture. Let it get cooked more for another 10 mins.. you will see the oil getting separated from the thokku.

5. Add a pinch of dry fried and powdered fenugreek. It’s a preservative. Which will help keep the food without getting spoiled.

6. This will stay in fridge for even a month. Store this in a steel box or glass ware.


Onions can be avoided.

You can also add coriander leaves.

Try out with green chilies instead of red chilies.

*if I have left anything to mention please comment on the comment column*


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s