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Lemon Peel | Thokku Recipe

Lemon Peel thokku is a simple and easy recipe and I finished making it pretty soon. You can serve it a side condiment with any South Indian meal. It also tasted great with the chana dal khichdi also.

LEMON PEEL THOKKU RECIPE

This is a very easy peasy recipe. It’s simple and easy one to make. And it can be stored in the fridge for up to a month. Having this thokku requires an acquired taste but once you are used to it, you’ll love its unique bitter flavor. If you don’t like some bitter taste coming through this pickle, please add jaggery in this.

Lemon Peel thokku is a simple and easy recipe and I finished making it pretty soon. You can serve it a side condiment with any South Indian meal. It also tasted great with the chana dal khichdi also.You could have tomato thokku with idli, dosa or even just plain bread or plain boiled rice.

Thokkua 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.

#Special Note: Want to reduce cooking time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

Recipe Video :

Recipe Card :

LEMON PEEL | THOKKU RECIPE

Achala
Lemon Peel thokku is a simple and easy recipe . serve it with any South Indian meal.Thokku, a type of pickle prepared with raw mango,
4.67 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Chutney, Pickle
Cuisine Indian, South Indian
Servings 1 small jar

Ingredients
  

  • 5 no Lemon rind
  • 1 tbsp Mustard Seeds
  • 1/2 tsp Fenugreek Seeds
  • 2 tbsp Vegetable Oil
  • 4 whole Red Chillies
  • 1/4 tsp Hing/Asafotida
  • 1/2 cup Water

Instructions
 

  • Collect all the required ingredients.
  • Take lemon peels and cut them into bits. ( Here I have used scissor to cut them onto small pieces).
  • .Take a pan and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.
  • Add the chopped lemon peel and salt and cover it and cook it on a medium flame for 3 minutes or until they well cooked.
  • Take another pan add fenugreek seeds and dry roast the methi seeds in low flame until they change color a bit and turn aromatic. Be extra sure not to roast it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in colour.
  • After removing fenugreek seeds, in the same pan add mustard seeds and it should change colour a bit of whitish you would know as its starts spluttering making noises, dry roast them on a low flame ensures perfect roasting and smells wonderfully.
  • Switch off the flame. Add red chillies and allow them to crisp a little.
  • Transfer them into a plate and let it cool down.
  • Now we will check whether lime peels cooked properly or not. The lemon pieces would have softened a bit. Switch off the flame.
  • Take a strainer, and strain the lemon peels and add normal water so that peels will cool down fastly.
  • Add all the roasted masalas into a grinder and grind everything together into a coarse powder.
  • Once the lime peel is cooled, now add the lemon pieces and grind everything together into a smooth paste.
  • Well, not all of them will be become smooth paste you might find little chunks so that’s alright not to worry. Add 1 tsp of water to make smooth paste.
  • Check it using spoon whether it grinds into fine paste or not. Keep them aside.
  • Heat vegetable oil in the same pan, add 1/8 tsp mustard seeds, when they start spluttering.
  • Keep the low flame add hing/Asafoetida and the ground Lime paste into it.
  • Mix well and allow it cook for 2 to 3 minutes, any moisture content should just evaporate during this process.
  • Keep stirring now and then, careful that it doesn’t stick. You can see that the oil starts floating soon enough.
  • Now your Lemon Peel Thokku is ready to enjoy….
Tried this recipe?Let us know how it was!

how to make lemon peel recipe (step by step directions with photos)

1. Collect all the required ingredients.

2. Take lemon peels and cut them into bits. ( Here I have used scissors to cut them into small pieces).

3. Take a pan and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.

4. Add the chopped lemon peel and salt and cover it and cook it on a medium flame for 3 minutes or until they well cooked.

5.Take another pan add fenugreek seeds and dry roast the methi seeds in low flame until they change color a bit and turn aromatic. Be extra sure not to roast it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in color.

6. After removing fenugreek seeds, in the same pan add mustard seeds and it should change color a bit of whitish you would know as it starts spluttering making noises, dry roast them on a low flame ensures perfect roasting and smells wonderful.

7. Switch off the flame. Add red chilies and allow them to crisp a little.

8. Transfer them into a plate and let it cool down.

9. Now we will check whether lime peels cooked properly or not. The lemon pieces would have softened a bit. Switch off the flame.

10. Take a strainer, and strain the lemon peels and add normal water so that peels will cool down fastly.

11. Add all the roasted masalas into a grinder and grind everything together into a coarse powder.

12. Once the lime peel is cooled, now add the lemon pieces and grind everything together into a smooth paste.

13. Well, not all of them will become smooth paste you might find little chunks so that’s alright not to worry. Add 1 tsp of water to make a smooth paste.

14. Check it using spoon whether it grinds into a fine paste or not. Keep them aside.

15. Heat vegetable oil in the same pan, add 1/8 tsp mustard seeds when they start spluttering.

16. Keep the low flame add hing/Asafoetida and the ground Lime paste into it.

17. Mix well and allow it to cook for 2 to 3 minutes, any moisture content should just evaporate during this process.

18. Keep stirring now and then, careful that it doesn’t stick. You can see that the oil starts floating soon enough.

19. Now your Lemon Peel Thokku is ready to enjoy….

Recipe Notes :

  • It stays good for a month in the refrigerator.
  • This tasted great when mixed with hot steamed rice and ghee.
  • As and when you get lemon peels, instead of throwing away, you can cut them, add a little salt and store them in a glass/ceramic jar in the fridge. Once the jar is filled with lemon peels and layers of salt, you can prepare this thokku. If using like this, the lemon peels will be soft and you can skip the step of boiling the peels in water.
  • Jaggery can be added depending on the bitterness of the peel.
  • Tamarind can also be added so that the bitterness of the peel lessens and tamarind also gives a great taste to any recipe.
  • You can also use mustard/seaseme oil instead of vegetable oil.

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