Thursday, July 14, 2016

CORRIANDER AND CURRY LEAVES THOKKU




NEEDED
Curry leaves - 1 cup
Corriander  - 1cup
Urad dal - 1/2 cup
1tsp - oil for tempering
Red chilli - 7 to 8
Salt
Til oil  or normal cooking oil - 1tbsp
Mustard 1 tsp
Tamarind - small lemon size
Hing

METHOD

  • Wash the curry leaves and keep aside .
  • Clean  and  wash the corriander and keep aside.
  • In awok add 1tsp oil and slightly roast the curry leaves, and the tamarind  . remove and keep aside.
  • In the same wok add oil and temper mustard , urad dal , red chilly , hing .
  • Roast till urad dal  turns golden.
  • Remove , add salt , allow it to cool.
  • Then grind  curry leaves , corriander, red chilly, tamarind to a paste adding very little water.
  • Then add the mustard urad dal  to the paste and grind coarsely.
  • Remove and transfer to a wok .
  • Add til oil and  cook  till the oil leaves the sides.
  • Remove and allow  it cool .
  • Store it in a container.


NOTE
i made this very dry . but u can grind to a paste  , add enough oil and cook till it leaves the sides.


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