Nethili Karuvadu Thokku

Nethili cooked down with onion, tomato, and tamarind into a thick, almost pickle-like side — the kind that keeps well and gets better with a day's rest.

Ingredients

Preparation

Rinse the nethili; no soaking needed.

Step-by-Step Instructions

1. 1Heat oil, splutter mustard seeds, add curry leaves and onion; cook until deep golden (longer than for a kuzhambu — this builds the concentrated flavor).
2. 2Add tomatoes and cook down completely until the raw smell is gone and it's a thick paste.
3. 3Stir in chilli, turmeric, coriander powder; cook a minute.
4. 4Add the nethili and mashed tamarind pulp (strain out fiber first).
5. 5Cook uncovered on low-medium heat, stirring often, 15–18 minutes until it thickens into a dry, jammy, non-runny mass.
6. 6Cool completely before storing.

Cooking Tips

• Thokku should end up almost paste-like, not saucy — keep cooking down if it's still wet.
• Store in a clean, dry jar; it keeps 1–2 weeks refrigerated.

Common Mistakes to Avoid

• Stopping the cook too early, which leaves it runny and shortens shelf life.
• Using too little oil — thokku traditionally uses more oil than a kuzhambu, partly for preservation.

Serving Suggestions

A spoonful with hot rice, or as a side with curd rice.