Curry Leaves Thokku
Curry leaves – 6 hand full
Tamarind – 1 and 1/2 lemon size
Garlic cloves – 30
Jaggery – 100 gm
Gingerly oil – 200 ml
Coriander seeds – 2 tbs
Pepper – 1 tbs
Jeera – 1 tbs
Methi seeds – 1 tsp
Red chilli – 20
Dry roast all and powder it.
Rock salt, hing, mustard seeds.
Soak tamarind in hot water for 20 minutes. Take out pulp for 4 times. Grind curry leaves, garlic, along tamarind pulp,to a smooth paste. In gingerly oil, add the paste, salt and cook for 5 minutes.
Close, cook in low flame and cook for 10 minutes. Add the powder, mix, cook for another 8 minutes, add jaggery, cook for 5 minutes. Check the taste, adjust salt, add little water, adjust consistency. In gingerly oil, fry mustard seeds, hing, add it to thokku, mix, switch off. Keep it aside open, let it come to room temperature in few hours.
Store in dry box, you can keep outside for 2,3 days. Can keep it in fridge for 3 weeks.
It can be use as a side dish for idly, dosa, roti, curd rice..
Good choice along millet Kanji, Kool, dosa..
Iron rich food, good for hair growth, good for women in pregnancy and for new mothers.
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