Hunasekai thokku recipe | How to make raw tamarind thokku | Hunase thokku recipe | Hunasekayi dry chutney

By Latha on December 19th, 2017

hunasekai thokku, raw tamarind dry chutney

Hunasekai thokku or raw tamarind thokku recipe explained with step by step pictures. Hunasekai thokku or hunase tokku is a type of dry chuteny prepared using raw tamarind, green chili and fenugreek seeds. This tamarind thokku or chutney is a very easy recipe and can be stored like pickle.

Thokku is a general name used for dry chutneys. Thokku are prepared without water and can be stored for 1 or 2 weeks. Thokkus can be used as pickle. You can even enjoy it with pain rice along with ghee or oil.

You can find nellikai thokku recipe and coriander leaves thokku recipe on this website.

Raw tamarind season is getting over. So hurry up. Get some raw tamarind from the market, prepare hunasekayi thokku and enjoy. Tamarind thokku goes very well with hot rice. I will be posting 2 more tasty recipes prepared using this thokku in coming days.

You can find more pickle or uppinakayi recipes on this website like tomato pickle, tender mango pickle and lemon and green chili pickle recipes.

Hunasekai thokku or dry chutney recipe

Preparation time: 20 min
Cooking time: 10 min
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

  1. 250gm or 1 handful raw tamarind or hunasekai
  2. 5 - 10 green chilies (adjust as per your spice level)
  3. 1 tsp fenugreek seeds or menthe
  4. Salt as per your taste

Ingredients for tempering:

  1. 1 tsp mustard seeds
  2. 1 tsp cumin seeds
  3. 1/4 tsp asafoetida
  4. 1/4 tsp turmeric powder
  5. 4 tbsp oil

Instructions for making hunasekai thokku or dry chutney:

  1. Wash and pat dry the raw tamarind. Please note, there should not be any water traces leftout.raw tamarind for hunasekai thokku or hunase thokku
  2. Next break them into pieces and remove the extra fibres.cut raw tamarind for hunasekai thokku or hunase thokku
  3. Mash the raw tamarind pieces using a pestle. If the seeds are hard, remove them. Otherwise no need to discard anything. Keep it aside.mashing raw tamarind for hunasekai thokku or hunase thokku
  4. Take a small frying pan and dry roast the fenugreek seeds or menthe until it starts spluttering. Once done, take it out and keep it aside.fenugreek seeds for hunasekai thokku or hunase thokku
  5. Next in the same pan prepare tempering. For that heat the oil. Add in mustard and cumin seeds.tempering for hunasekai thokku or hunase thokku
  6. When the mustard seed starts spluttering, switch off the stove. And add in turmeric powder and asafoetida. Let it cool, keep it aside.turmeric powder and asafoetida for hunasekai thokku or hunase thokku
  7. Next in a mixie jar take green chilies (cleaned and dried) and roasted fenugreek seeds. Grind it without adding any water.green chilies for hunasekai thokku or hunase thokku
  8. Now to that add in mashed tamarind pieces and grind it until fine. Once done add in salt and grind it again. Do not add any water.grinding hunasekai thokku or hunase thokku
  9. Once the tempering is cool, add in ground raw tamarind into it.making for hunasekai thokku or hunase thokku
  10. Give a quick mix and store it in a glass container. If preparing in large quantity, then tempering can be done just before the use.hunasekai thokku or hunase thokku

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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