Hunasekayi Thokku | Raw Tamarind Thokku | Pickle

This recipe is called “Hunasekayi Thokku” in Kannada. This is similar to “Mango Thokku” in which we use grated mango but this recipe is prepared using raw Tamarind ( Hunasekayi ). This Thokku is usually prepared in winter season mainly because raw Tamarind is available fresh during this season. Prepping Tamarind for this recipe is hardest part. There are 2 ways this can be done which my mother has taught me, 
1. Peel the Tamarind skin & rip out the root strings. 
2. Break down the Tamarind into small pieces and just rip out the root strings 

The 2nd way is much easier & faster because it is quite a big & tedious task to peel the skin. It’s also very hurtful on the nails ;). One you have used either of the above ways to prep the Tamarind then use a hand pestle to crush the tamarind & remove the tamarind seeds. This is will suitable with hot plain rice with 1 tsp oil, or also good with Dose & Idli, etc.

Prep Time : 45 Mins
Cook Time : 4 Mins


  • Hunasekayi / Raw Tamarind - 3 cups (pieces)
  • Hasimensinakayi / Green Chillies - 20 (no) Or 100 grms (adjust as per your spice level)
  • Kalluuppu / Sea Salt - 1 tbsp (adjust as per taste)
Tempering :
  • Yenne / Oil - 2 tbsp ( I've used Olive oil)
  • Sasive / Mustard seeds - 1 tsp
  • Hing / Asafoetida - 1/2 tsp
  1. Wash tamarind throughly and dry completely
  2. Break it and remove root strings and mash them using pedestal with the skin
  3. In a blender/mixer add crushed tamarind , green chillies and salt
  4. Grind in to smooth paste (Do not add water)
  5. Transfer into a bowl 
  6. In a low flame, heat oil in a pan add mustard seeds allow them to splutter, Add hing
  7. Add slowly thokku into the oil and stir for 3-4 mins thats it 
  8. Let it cool. Transer into a glass jar and store it in refrigerator for more than 1 year.
Tips :
  • To avoid mess in the kitchen counter top place a sheet of plastic cover. 
  • If possible use food gloves to protect your hands and nails.

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