Thokku, a type of pickle popular in Tamil Nadu can be prepared with raw mango, mangai inji (curcuma amada), gooseberry, curry/coriander leaves, lemon etc., It suits well with curd rice and is easy to prepare.
Here is Elumicham Pazham (Lemon/Nimbu) Thokku. My family members enjoyed this thokku.
Lemon is known as Elumicham Pazham in Tamil and as Nimbu in Hindi.
- Lemon – 12 no
- Red chilli powder – 3 heaped table spoon (adjust as per sourness of lemon)
- Mustard – 1 table spoon
- Turmeric powder – 1 tea spoon
- Fenugreek seed – ½ tea spoon
- Asafetida (tiny pieces) – ¼ tea spoon
- Crystal salt – 2 table spoon (adjust as per sourness of lemon)
- Sesame oil – ½ half cup
- Sugar – 2 tea spoon (optional)
- Wash, wipe and cut lemon into small pieces; remove all seeds; add salt, turmeric and toss well.
- Cover and keep it for 2 to 3 days, till the lemon pieces are soft; toss this lemon pieces daily twice (here are day 1 and day 3 photographs).
- Dry roast fenugreek, asafetida and grind it coarsely.
- Grind the marinated lemon pieces partially.
- Heat a heavy bottom pan, add half of oil and do the seasoning with mustard; add ground lemon pieces, mix well and fry for few seconds.
- Add red chilli powder, fenugreek-asafetida powder; stir and cook in moderate flame by adding the remaining oil little by little.
- Add sugar, mix well and cook till the mix becomes thick and leaves the sides; remove and allow it to cool.
- Now Elumicham Pazham (Lemon/Nimbu) Thokku is ready. Store it in air-tight container.
- It takes almost a day for the taste of Thokku to stabilize.