- Cuisine: Indian
- Course: Side dish
- Prep time: 10mins
- Cook time: 20mins
- Serves : 1 medium jar.
Ingredients:
- Gingelly oil – 2 tbsp + 4 tbsp
- Urad dal – 2 tbsp
- Tamarind a small piece
- Chana dal – 2 tbsp
- Dry Red chillies – 7 to 8
- Garlic – 8 pods
- Small onion – 1/2 cup chopped
- Gongura leaves – 2 cup tightly packed
- Salt to taste
- Mustard – 1 tsp
- Urad dal – 1 tsp
- Dry Red chillies -3 to 4
- In a pan add oil 2 tbsp. Once they are hot add urad dal, chana dal, Tamarind, Dry red chillies and fry for a min.
- Add Garlic and small onions. Cook until they are soft.
- Now add washed and towel dried gongura leaves.
- Cook until they shrink.
- Once cooked, transfer to plate and cool down.
- Add them to blender and add salt.
- Grind them to coarse paste.
- Now in same pan add oil 4 tbsp.
- Add mustard seeds, urad dal and red chillies.
- Now add the gongura paste and cook them until oil separates.
- Transfer to airtight container.
- Serve with dosa idli or hot rice too.
- Note:If you do not like gingely oil, you can replace any oil of your choice. Usually it tastes good with gingelly oil.
- Always use clean dry spoon.
- Adding extra oil increases the shelf life of the thokku.
