Curry leaves Thokku also makes an excellent accompaniment to many dishes and also as a useful paste to mix with rice and eat when elaborate cooking is not possible .
Excellent recipe for bachelors and to send with your traveling family members.
Curd rice tastes heavenly with a spoon of this yummy Thokku .
Curry leaves Thokku tastes delicious when mixed with ghee and served to kids .
The following recipe can be made to a loose consistency like a thick liquid by thickening to the consistency you need . I have deliberately made it almost like a paste as I wanted to carry with me and avoid spillage . It also lengthens shelf life by reducing it to a thick paste like texture .
The Thokku that you see in many stores is almost like a liquid with lots of oil standing on top.
Here we use only the quantity of oil needed .
To sautée and grind
3 cups washed dried curry leaves .
1 small piece of ginger
To roast and grind
1 tsp Chana dal
3 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp pepper corns
1 tsp udad dal
8 Kashmiri red chillies ( reduce depending on your preference for spice
Red chilly powder may also be used if you don’t have red dry chilies .
A big pinch of asafoetida powder or crystal
1 tsp turmeric powder
1 lime size tamrind . Extract about 1 cup of thick tamrind water .
Salt as required
1/2. Cup sesame oil
1 tsp mustard seeds
1 tsp Chana dal
Some fried peanuts may be added after Thokku is prepared ( optional )
In a pan add 1 tsp sesame oil and fry the dals and red chillies .
Keep aside to cool .
In the same pan add the washed dried curry leaves and sautée a bit .
Remove and keep aside. .
First powder the roasted dals with red chillies .next grind the curry leaves with ginger to a smooth paste . Avoid adding water.
In a pan add 1-2 tbsp sesame oil and splutter the mustard seeds. Add the Chana dal to be fried .
Now add the ground paste of curry leaves , add the extracted tamrind water and add the roasted powdered dals .
Add turmeric powder , asafoetida powder , salt .
Let this mixture cook on very low flame . Add remaining oil and let mixture cook till thickened and oil leaves sides of the pan .
Store this Thokku in a book dry container .
You can remove Thokku when it is almost thick and bubbling with oil on top . ( see below pic )
It will keep the Thokku at a slightly loose consistency . ( your preference )