Raw tamarind thokku – pickle

Malpua (6)


  • 250gm or 1 handful raw tamarind.
  • 5 – 10 green chilies (adjust as per your spice level)
  • 1 tsp fenugreek seeds
  • Salt as per your taste

Ingredients – tempering:

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp turmeric powder
  • 4 tbsp oil


  1. Wash and pat dry the raw tamarind.
  2. Break them into pieces and mash the raw tamarind using a pestle.
  3. If the seeds are hard, remove them.
  4. Take a small frying pan and dry roast the fenugreek seeds. Set aside to cool
  5. Heat oil and add mustard and cumin seeds. When the mustard starts spluttering, switch off the stove, add turmeric powder and asafoetida. Set aside to cool
  6. Grind green chilies and the roasted fenugreek seeds without adding too much water.
  7. To this paste, add in the mashed tamarind pieces and grind it until fine.
  8. Once done add salt and grind again without adding any water.
  9. Mix the tempering with the ground raw tamarind and store in a clean glass jar.

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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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