Ingredients
To Steam
- 3 big onions
- Small piece tamarind
- 5 green chillies
- To Roast
- 1 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
Temper
- 1/4 cup sesame oil
- 1 teaspoon mustard seeds
- Curry leaves
- 1 teaspoon asafoetida
For the Pickle
- 2 tablespoon Kashmiri chilli powder heaped
- 1 tablespoon salt
- 3 tablespoon sesame oil
Instructions
- First steam cook ingredients under “to steam” 10 minutes; turn off the stove and cool then pulse
- Roast the ingredients under “to roast”, cool and powder
- Add oil to a wide heavy bottomed pan and heat the oil
- Add mustard seeds and let them splutter
- Add asafoetida, garlic and curry leaves; roast till they turn golden brown
- Turn down to low flame
- Add Kashmiri chilli powder and give a quick m
- Add the pulsed onion mixture and 2 tablespoon sesame oil; mix well
- Turn to medium flame
- Cook till thokku comes together
- Add salt and the ground roasted ingredients; mix well
- Cook until thokku turns into oorugai consistency and oil oozes out around the pan
- Cool and store in an airtight container
Video
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