There is so much joy to see your garden bloom and yield. During my recent visit to my home in Coimbatore there was a large bunch of bananas which my gardener said would ripen during the month. Few days later, I was already back in Doha while he informed me that he had removed the bunch and distributed the fruits to my neighbours in the community. There were also green chillis that I have plucked and shared with my mother and my sister.
My daughter also has a good area of patch in here home and grows a variety of flowering plants and seasonal vegetables and fruits. She grows herbs, beans, peas, beets and more some of which are feast for the squirrels that lodge in their fence. She had to recently, remove a small branch from her red currant plant which was bowing down owing to the weight of its produce. These were unripe and green. Usually she gives away the ripened fruits not being aware of how to use them. These, she wondered were not going to fetch the same appreciation.
She shared photos with me and while chatting we wondered if they are good for pickling. When my mother saw her pictures, she said they can be substituted for lime in lemon rice, the squeezed juice can be substituted for tamarind extract and some more ideas. We tried few of such and gauged the tartness of the unripe fruits. Then finally, the idea of making a thokku came in.
I detailed her how we go about the gooseberry thokku and she went by her instinct for measurements. I woke up to her pictures and mail this morning and thus this post.
Red Currant Thokku
Following measures make about 150 milil litres Thokku
Ingredients:
Unrepentant red currants 3 US standard cups
Gingelley oil 1/4 cup
Salt 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 tablespoon
Mustard seeds 1 tablespoon
Asafoetida powder a generous 2 pinches - about 1/8 teaspoon
Method:
Rinse the berries, and drop them in a pan of hot water for a few minutes.
Drain and spread them on a dry cloth to dry.
Heat oil in a heavy pan and add the mustard seeds. Allow them to crackle and add the turmeric powder, asafoetida powder and the red currants. Cook the red currants until soft and mushy. You may press them down to mash.
Add the salt and red chilli powder.
Cook the pickle on medium heat until it reduces to a thick pulp and most moisture has been evaporated. The oil will separate and the pickle would leave the sides off the pan.
Remove from the heat and allow the pickle to cool before storing.
This thokku can stay good for a few weeks only.
This tastes good with the sour, salt and heat blended well with the oil and makes a great side dish for curd rice.
My daughter also has a good area of patch in here home and grows a variety of flowering plants and seasonal vegetables and fruits. She grows herbs, beans, peas, beets and more some of which are feast for the squirrels that lodge in their fence. She had to recently, remove a small branch from her red currant plant which was bowing down owing to the weight of its produce. These were unripe and green. Usually she gives away the ripened fruits not being aware of how to use them. These, she wondered were not going to fetch the same appreciation.
She shared photos with me and while chatting we wondered if they are good for pickling. When my mother saw her pictures, she said they can be substituted for lime in lemon rice, the squeezed juice can be substituted for tamarind extract and some more ideas. We tried few of such and gauged the tartness of the unripe fruits. Then finally, the idea of making a thokku came in.
I detailed her how we go about the gooseberry thokku and she went by her instinct for measurements. I woke up to her pictures and mail this morning and thus this post.
Red Currant Thokku
Following measures make about 150 milil litres Thokku
Ingredients:
Unrepentant red currants 3 US standard cups
Gingelley oil 1/4 cup
Salt 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 tablespoon
Mustard seeds 1 tablespoon
Asafoetida powder a generous 2 pinches - about 1/8 teaspoon
Method:
Rinse the berries, and drop them in a pan of hot water for a few minutes.
Drain and spread them on a dry cloth to dry.
Heat oil in a heavy pan and add the mustard seeds. Allow them to crackle and add the turmeric powder, asafoetida powder and the red currants. Cook the red currants until soft and mushy. You may press them down to mash.
Add the salt and red chilli powder.
Cook the pickle on medium heat until it reduces to a thick pulp and most moisture has been evaporated. The oil will separate and the pickle would leave the sides off the pan.
Remove from the heat and allow the pickle to cool before storing.
This thokku can stay good for a few weeks only.
This tastes good with the sour, salt and heat blended well with the oil and makes a great side dish for curd rice.
