- GREEN CHILLY – 600 GMS/3 CUPS OF
- GROUND CHILLY
- SALT CRYSTAL – 3/4 CUP
- TAMARIND – 250 GMS/SIZE OF A BIG ORANGE
- TURMERIC – 2 TBSP
- FENIGREEK SEEDS – 1 TBSP
- MUSTARD SEEDS – 1 TBSP
- ASAFOETIDA – 1 TSP
- SESAME OIL – 1/2 CUP
METHOD
- Grind the green chilly and the tamarind into a paste without addition of water in a mixer.
- Take a heavy bottomed pan and add the oil. Once the oil heats up, add in the mustard and once it splutters add the fenugreek seeds and asafoetida.
- Now add the ground mixture of green chilly and tamarind along with the turmeric and salt. Sauté for 2 minutes.
- Lower the flame and cover the pan and allow the mixture to cook with occasional stirring. Once the oil leaves the sides of the pan remove from fire. Bottle in a dry glass jar when warm and store.
NOTE
- Use the dry attachment of your mixer a to grind. The paste need not be smooth.
- The shelf life of this thokku is about 10 days at room temperature and 1 month in the refrigerator.
- You can increase the oil quantity if needed.
