Lemon peel thokku

Tuesday, June 24, 2014 0 comments
This is also one of my favorite thokku. Having this thokku requires an acquired taste but once you are used to it, you'll love its unique bitter flavor.

5 lemons
1.5 ts methi seeds
15 red chillies ( 3 red chillies for a lemon)
3/4 ts hing
2 ts salt ( approx)
2 tbs sesame oil
1 ts mustard seed

The lemon in my city are mandorin orange sized, so I've used 3 red chillies for each lemon. If you are using regular sized Indian lemon, use only 2 red chillies for each lemon.


- Slice the lemon into small pieces. Add salt, toss and mix well. Keep them closed in a container for a minimum of one day. The lemon pieces would have softened a bit and released most of its water.
- Heat a kadai. Dry roast the methi seeds in low flame until they change color a bit and turn aromatic. Switch off flame. Add red chillies and allow them to crisp a little. Let it cool down.
- Grind methi seeds, red chillies and hing into a fine powder. Now add the lemon pieces and grind everything together into a coarse paste.
- Heat sesame oil in a kadai. Temper hot oil with mustard seed. After they splutter lower flame and add the ground thokku. Give a mix for few seconds.

Lemon peel thokku is now ready. It stays good for a month in the refrigerator.


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