கறிவேப்பிலை தொக்கு

To Grind:

Curry leaves (Kariveppilai) - 2 cups

Tamarind - a small lemon size

Fresh ginger - a small piece

To Powder:

Bengal gram dhal - 1 tablespoon

Urad dhal - 1 tablespoon

Black Pepper - 1 teaspoon

Jeera - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Asafotida - A small gooseberry size

Red chillies - 8 Nos

Coriander seeds - 1 tablespoon

For seasoning:

Gingelly oil - 1/2 cup

Mustard - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Curry leaves - few

Salt - 1 teaspoon or as per taste

Method:
First grind the curry leaves, tamarind, ginger to a coarse paste.
Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.
In a kadai pour the oil and when it is hot, add mustard. When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt. Fry the paste for five minutes on low flame. Then add the ground powder and fry again for a few minutes. The oil will float on top. Switch off the stove and cool it. Store it in a jar.
Note: You can use this thokku like Puzhi Kaichal and mix with hot rice. Goes well with curd rice also.

Rajappa

28-06-2014