Soothing Thankuni Paste (Centella Leaves) – A Bengali Remedy
20 minutes
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About Soothing Thankuni Paste (Centella Leaves) - A Bengali Remedy
Awaken your palate with the vibrant green hues and earthy delights of Thankuni Paste (Centella Leaves), a cherished Bengali recipe known for its healing properties and delicate flavor. This simple yet powerful condiment offers a taste of tradition.Fresh centella leaves, garlic, green chilies, and coriander blend seamlessly to create a quick and flavorful experience. Enjoy the health benefits of this incredible herb in every bite.Pair it with steamed rice for a truly authentic Bengali meal, or explore its versatility as a condiment for a variety of dishes. Discover the magic of Thankuni Paste today!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Produce
- 1 bunch Centella Leaves thankuni
- 1 bunch Coriander dhania, fresh
- 2 Chilies chopped, green
Pantry
- 1 cup Beans cooked and drained, white
- 4-5 clove Garlic
- 1 tsp Mustard Seeds
- 2 tsp Mustard Oil
- 1 1/2 tsp Salt or to taste
Instructions
- In a food processor or blender, combine the centella leaves, cooked white beans, green chilies, cilantro, and salt.
- Process until a smooth paste forms. Add a little water if needed to facilitate blending.
- Heat the mustard oil in a small pan over medium heat. Add the mustard seeds and let them splutter. This releases their nutty aroma and adds flavor.
- Add the thankuni paste to the pan and sauté for about a minute, stirring constantly, until fragrant. Heating the paste enhances the flavors and cooks out any raw taste.
- Serve the Thankuni Paste as a condiment or side dish with hot steamed rice.
Recipe Notes
Good To Know
- For a deeper flavor, lightly toast the garlic and green chilies in oil before grinding them with the Thankuni leaves—this adds a subtle smokiness to the paste.
- If you prefer a smoother consistency, blanch the Thankuni leaves briefly in hot water and then plunge them into ice water before blending; this also helps retain their vibrant green color.
- Serve the paste as a flavorful accompaniment to steamed rice and a drizzle of mustard oil for an authentic Bengali experience, or spread it on crisp rice crackers for a modern snack twist.
Expert Tips
- Adjust the amount of green chilies to control the spice level of the paste.
- Experiment with other herbs like mint or coriander leaves along with the Thankuni leaves for a unique flavor profile.
- A squeeze of lemon juice added just before serving can brighten the flavors of the paste.
Storage Instructions
- The paste can be stored in an airtight container in the refrigerator for up to two days.
- Add a thin layer of oil on top to preserve freshness and prevent discoloration.
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Recipe Nutrition
Calories: 40kcalFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1710mg
Geeta Biswas
Articles: 919
5 Comments
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This looks so appealing! Thanks for sharing.
This looks so inviting! I’m eager to try it.
This is awesome! Can’t wait to cook it.
Yum! This recipe is a must-try.
This is so tempting! Thank you.