Ingredients
Scale
- 4 tablespoon gingely oil (Indian sesame oil)
- 1/4 cup curry leaves
- 3 cups cleaned sorrel leaves (pulicha keerai / gongura)
- 1 tablespoon white urad dal
- 1 tablespoon chana dal
- 1 tablespoon toor dal
- 1 teaspoon coriander seeds
- 7–8 black peppercorn
- 1/2 teaspoon methi seeds (fenugreek)
- 15 dried red chillies
- goose berry size tamarind (1 tablespoon)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon asafoetida
- 2 tablespoon jaggery
- 1 teaspoon salt
Instructions
- Clean the Sorrel Leaves and get rid off the stems. Wash the leaves and dry them. Set aside. Heat a teaspoon of oil in a pan and add in the curry leaves and the Sorrel leaves. Saute for a few minutes till the Sorrel leaves are wilted and slightly changes color. Remove from heat and set aside on a plate to cool.
- Heat half a teaspoon of oil in a kadai and add in the urad dal, chana dal and toor dal. Roast the lentils on a low flame. Saute continuously to avoid the lentils from burning. Once the lentils are slightly brown and fragrant, remove from the kadai and set aside on a plate to cool.
- In the same kadai, heat half a teaspoon of oil, add in in the coriander seeds, black pepper and methi seeds. Saute for a few seconds on a low flame until fragrant. Remove from heat and set aside on a plate to cool.
- In the same kadai, heat half a teaspoon of oil, add in the dry red chillies (preferably guntur chillies), and tamarind. Saute till the red chillies plump up. Saute on a low flame at all times to avoid burning the spices. Once the chillies are plump, remove from heat and set aside on a plate to cool.
- Take in all the roasted and cooled lentils / spices except the greens and grind to a coarse powder without adding any water. Make sure that the powders are coarse. Do not grind to a fine paste.
- In the same mixie, add in the cooked curry leaves and sorrel leaves mixture. Sprinkle little water and pulse for a couple of times. Make sure not to add a lot of water while grinding and also make sure that the ingredients are still coarse. Set aside.
- Heat 3 tablespoon of sesame oil (Indian gingely oil) in a pan and when the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the asafoetida. Add in the ground paste.
- Add in the jaggery and the salt.
- Saute for a good five minutes till the mixture is dry and streaks of oil starts to appear from the mixture. The thokku is ready.
- Store the thokku in a glass / ceramic jar for 10 – 15 days in the fridge. Serve with rice and ghee.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Chutney
- Cuisine: Tamilnadu