CURRY LEAVES THOKKU
Ingredients
Curry Leaves : 2 Handful
Red Chilly : 8 to 10 nos
Tamarind : 1 medium lemon size
Hing : ½ tsp
Jaggery : 2 tsp
Pepper : 1 tsp
Mustard : ½ tsp
Gingelly Oil : ½ ladle
Salt to taste
Method
Take curry leaves, wash thoroughly and wipe well with a cloth. Dry roast red chillies and hing and grind in mixie with rock salt first. Then add curry leaves, soaked tamarind, jaggery, pepper to this and grind to fine paste. In kadhai add oil and mustard seeds and add the ground mixture. Keep stirring on low flame until oil oozes out. This can be stored for a few weeks.
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