Ingredients
To roast
- 30 grams of mint leaves
- Small piece tamarind
- 1/2 teaspoon mustard seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon sesame seeds
- 1/2 teaspoon cumin seeds
- 4 garlic
- 3 small onion
- Pinch of turmeric powder
To temper
- 3 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- Curry leaves
pudhina Thokku
- Required salt
- jaggery
- 1 tablespoon Kashmiri chilli powder heaped
- 3/4 cup water
Instructions
- First saute mustard seeds, fenugreek seeds, coriander seeds, and sesame seeds; roast well
- Add cumin seeds, small onion, garlic, tamarind; mix well
- Furthermore add Pudhina; saute for a minute
- Cool and transfer to a mixie jar
- Add 1/2 cup of water and grind
- Heat 2 tablespoon of oil and temper mustard seeds
- Add curry leaves and saute
- Furthermore add chilli powder; quick mix
- Add ground mixture; mix well
- Furthermore add 1/4 cup of water, salt, asafoetida, and jaggery; cook for 3 minutes
- Add 1 tablespoon of oil and cook till oil oozes out
Video
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