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Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste
Thokku is a pickle like condiment.
Preparation: Wash and dry the curry leaves. Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total. During the 4 minutes of microwaving after every minute of microwaving remove the bowl and stir the contents. Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.
Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.
To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop. When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate. Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator. It lasts for at least one month.
Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste
Thokku is a pickle like condiment.
Preparation: Wash and dry the curry leaves. Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total. During the 4 minutes of microwaving after every minute of microwaving remove the bowl and stir the contents. Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.
Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.
To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop. When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate. Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator. It lasts for at least one month.
