₹90
Mudakathan (balloon vine) is best known in Tamil kitchens through mudakathan keerai dosai, eaten specifically for joint comfort. This thokku is a more concentrated way to take it. The leaves are ground and cooked down in wood-pressed groundnut oil with tamarind, mustard, fenugreek, chilli and asafoetida until the oil separates.
Eat a teaspoon with hot rice and ghee, with curd rice, or with idli and dosa.
The herb's Tamil name comes from its long association with stiffness and joint pain — 'mudakku' meaning to bend or stiffen. Leave the oil layer undisturbed on top; it is what keeps the thokku.
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