KEERAI THOKKU

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Keerai thokku is a thick, spicy and tangy traditional South Indian relish made by sautéing leafy greens (keerai) along with onions, garlic, tamarind and few other spices. They have a semi-solid, thick and jam-like consistency, cooked down in oil.

Keerai thokku has high oil content and the tamarind added, allows it to last for several days or weeks when refrigerated. It serves as a flavorful condiment or side dish that pairs well with hot steamed rice and ghee, idly, dosa or chapathi.

ABOUT THE RECIPE:

I’ve used arai keerai (amaranth leaves) for this recipe. Any kind of leafy greens can be used for this recipe. Leafy greens such as amaranth leaves or spinach has a mild flavour, whereas, moringa leaves, black nightshade greens or ponnanganni keerai has a strong traditional flavour.

The oil and the tamarind puree added to the recipe acts as a preservative. It can be stored in an airtight container, in the refrigerator for about a month.

INGREDIENTS FOR KEERAI THOKKU:

FOR THE GROUND PASTE:

• ONION (MEDIUM SIZE/SLICED) – 2 NO.
• GARLIC (PEELED) – 10 NOS.
• CHILLY POWDER – 2 TBSP

MAIN INGREDIENTS:

• AMARANTH LEAVES (CLEANED, WASHED AND CHOPPED) – 1 BUNCH
• DRY RED CHILLY – 2 NOS
• ASAFOETIDA – 1/2 TSP
• SALT – AS REQUIRED
• GROUND PASTE
• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• CUMIN SEEDS – 1/2 TSP
• TAMARIND – 10~15 GMS
• OIL – 1/4 CUP

HOW TO MAKE KEERAI THOKKU:

• Soak 10~15 grams of tamarind in water for about 15 to 20 minutes.

• Add the onions, garlic and chilly powder to a blender, and blend them to a fine paste.

• Heat a kadai, and add 1/4 cup of oil to it. Maintain the flame at medium-high.

• Once the oil is heated, add the mustard seeds, urid dhal, cumin seeds and dry red chillies to it.

• Once the seeds start to splutter, turn the flame to medium-low, and add the ground paste to it.

• Also, add the asafoetida and salt to it, and saute it until it thickens.

• Once it thickens, add the cleaned, washed and chopped amaranth leaves to it.

• Mix it really well until the leaves shrinks completely.

• Meanwhile, squeeze the soaked tamarind and extract the puree.

• Add the tamarind puree to the kadai, and mix it well.

• Turn the flame to medium-high, and cook it until it thickens.

• Once it thickens, turn the flame to medium-low and cook it for another 10 minutes, or until the color darkens.

• After about 10 minutes on medium-low flame, turn off the flame.

YUMMY AND DELICIOUS KEERAI THOKKU IS READY.

SERVE IT WITH HOT RICE, IDLY, DOSA OR CHAPATHI.

I HAD KEERAI THOKKU WITH HOT STEAMED RICE, ALONG WITH URULAIKILANGU PUTTU AND POTATO CHIPS ON THE SIDE.

VARIATIONS:

• Any kind of leafy greens can be used for this recipe.
• Spiciness can be adjusted according to our preference.
• Gingelly oil is commonly preferred thokku or pickles. But, any neutral oil can be used.
• Readymade tamarind paste (1 tbsp) can also be used.

PRO TIPS:

• The ground masala should be sauteed well in the oil. This helps to remove the raw flavour of the masala.
• Add the tamarind puree only after the amaranth leaves shrink completely. Any vegetables or leafy greens tends to stop cooking, after the tamarind puree is added to it.
• Cooking on medium-low flame for 10 minutes is mandatory. This gives the thick jam consistency for the recipe.
• For storing it for a long time, add 2 to 3 tablespoons of extra oil to it.

NOTE:

This recipe can be stored at room temperature for 2 to 3 days, and in the refrigerator for about 1 month.