This is my MIL’s Signature recipe. She used to prepare this once in two weeks and I love this spicy tangy thokku with hot white rice topped with a tsp of ghee. This delicious gravy is very simple and is a boon as it has more shelf life. Here goes the easy version of this traditional gravy..!
Ingredients
Tamarind - lemon sized ball
Chana dal - 1 tbsp
Pepper - 1 ½ tsp
Red chilly - 5 or 6
Coriander seeds - 1 tbsp
Red gram - ½ tbsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Fenugreek - 1 tsp
Sun dried manathakkali vathal - handful
Oil - 4 to 5 tbsp
Mustard - ¼ tsp
Curry leaves - handful
Turmeric pwd - ¼ tsp
Asafetida - ¼ tsp
Jaggery powdered - 1 tsp
Salt to taste
1 of 3
Instructions
1.
Soak tamarind in warm water and extract thick juice.
2.
Dry roast the ingredients chana dal, pepper, red chillies, coriander seeds, red gram, cumin seeds, urad dal and fenugreek.
3.
Roast in medium flame, until they let spicy aroma.
4.
Turn off flame and allow to cool.
5.
Grind to coarse pwd.
6.
Heat oil in a fry pan.
7.
Add sun dried manathakkali vathal ( Solanum nigrum )
8.
Sauté until it turns dark brown.
9.
Drain and reserve.
10.
In the same pan, add mustard, curry leaves.
11.
Wait till mustard crackle.
12.
Add the tamarind juice and allow to boil well.
13.
Once it got thickened, add the ground pwd, turmeric pwd, asafetida, salt and jaggery.
14.
Stir well, add fried manathakkali vathal and allow to boil.
15.
Simmer and cover for 5 minutes.
16.
Once it attains the thokku consistency, and the oil separates, remove from flame.
17.
Allow to cool.
18.
Serve hot with plain white rice.
19.
You can store the thokku in air tight container for later use.