Hunasekayi Thokku | Green Tamarind Tokku

Hunasekayi thokku is finger-licking pickle prepared using tender tamarind .. Ajji used to make this wonderful mouthwatering call it as pickle or thokku always a lifesaver when we develop aversion to food. Thokku along with hot rice and a spoonful of ghee..mmm can’t describe. You should try this to experience. During pregnancy it is the one dish to which a pregnant lady say NO to. This is very famous in Karnataka and andhra pradesh region. The health benefits are good source of Vitamin C and Vitamin E along with Vitamin B , potassium, iron and calcium. Ajji used to make this wonderful mouthwatering call it as pickle or thokku always a lifesaver when we develop aversion to food. Thokku along with hot rice and a spoonful of ghee..mmm can’t describe.You should try this to experience. During pregnancy it is the one dish to which a pregnant lady say NO to.
Benefits of tamarind are:
reduces inflammation
reduces pitta imbalance
increases immunity
lowers cholesterol
weight loss

Try these other thokku such as Tamarind thokku / HuNase thokku , Nellikai thokku  

Here is simple to make recipe of hunasekayi thokku

Ingredients:

• 1/2 kg hunasikai – green tamarind ( 2 big handful)
• 1/2 cup salt
• 3 tbsp roasted methi seeds/fenugreek seeds powder
• 1 tbsp turmeric powder
• 50 or 1 cup fresh green chillies

Method:

Watch the video for tips:

1. Dry roast the methi seeds and powder it and keep it ready.
2. Wash and dry the hunasekayi, break it and crush it using mortar and pestle along with seeds and skin.
3. Transfer it to a dry bowl. To this add salt, roasted menthya powder, and turmeric powder, mix it.
4. Grind this mix in dry jar along with chillies to a fine paste. Do not add any water.
5. Transfer it to a bowl and mix it well. Store it in a glass jar.
6. Use whenever you want to eat.

How to eat this thokku:

1. Take desired amount of thokku.
2. Heat oil in a ladle, once the oil is hot add mustard seeds, once it pops add hing. Turn of the heat and add this to the thokku. Mix it.
3. Eat this with hot rice and ghee, goes well with rotti too.

Note:

• You can store this 2 to 3 years.
• To avoid the discoloring you can store in the refrigerator.