Palak Thokku (Pickle) Recipe

Cooking Directions

• STEP 1.Wash and blanch the spinach leaves in boiling water for a few minutes.
• STEP 2.Drain the water and let the spinach cool. Then grind it into a smooth paste.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 4.Add the spinach paste, tamarind pulp, red chili powder, turmeric powder, and salt. Mix well.
• STEP 5.Cook the mixture on low heat until the oil separates and the pickle thickens.
• STEP 6.Allow the pickle to cool completely before transferring it to a clean, dry jar.
• STEP 7.Store the Palak Thokku in the refrigerator and it will stay fresh for up to a month.

Cooking Tips

• Make sure to blanch the spinach leaves properly to retain their vibrant green color.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can also add a pinch of asafoetida (hing) for additional flavor.
• Serve the Palak Thokku as a side dish with rice, roti, or dosa for a delicious meal.

Storage and Serving

• Store the Palak Thokku in a clean, dry jar in the refrigerator.
• It can be served as a side dish with rice, roti, or dosa.
• Make sure to use a dry spoon to take out the pickle to prevent spoilage.