Name: Spicy Curry leaves thokku recipe by Subhashni Venkatesh at BetterButter
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 8
Ingredients: Curry leaves 1 bowl; Tamarind gooseberry size; Coriander seeds 1 teaspoon; Pepper 1 teaspoon; Red chillies 5; Garlic pearls 8; Shallots 8; Jageery powder 2 tea spoons; Sesame oil 3 tablecspoons; Salt to taste; Mustrad,urad dal and fenugreek fir seasoning; Asafoetida powder 1/2 teaspoon

ABOUT Spicy Curry leaves thokku RECIPE

A spicy paste to tickle your taste buds. Goes heavenly with curdcrice, idli,dosa and roti

Ingredients Serving: 8

Curry leaves 1 bowl
Tamarind gooseberry size
Coriander seeds 1 teaspoon
Pepper 1 teaspoon
Red chillies 5
Garlic pearls 8
Shallots 8
Jageery powder 2 tea spoons
Sesame oil 3 tablecspoons
Salt to taste
Mustrad,urad dal and fenugreek fir seasoning
Asafoetida powder 1/2 teaspoon

Instructions

WASHED,WIPED CURRY LEAVES 1 BOWL, A GOOSEBERRY SIZE TAMARIND SOAKED IN WATER, FEW SHALLOTS AND GARLIC
IN 2 TEASPOONS OF SESAME OIL FRY 1 TEASPOON DHANIA
5 RED CHILLIES, 1 TEASPOON PEPPERCORNS
FEW SHALLOTS AND GARLIC , STUR FOR A MINUTE
NOW ADD THE CURRY LEAVRS AND GIVE FEW STIRS
PINCH OF TURMERIC, REQUIRED SALT AND POUR IN THE SOAKED TAMARIND
ONCE COOLED DOWN, GRIND TO PASTE
HEAT A PAN WITH 3 TABLESPOONS OF SESAME OIL
SEASON WITH MUSTARD,URAD DAL, FENUGREEK SEEDS AND ASAFOETIDA
WAIT TILL THEY BECOME BROWN
TRANSFER THE PASTE IN TO THE PAN AND COOK IN MEDIUM FLAME
ADD 2 TEASPOONS OF JAGERRY POWDER AND STIR
WAIT TILL OIL SEPARATES AND SWITCH OFF

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