ginger thokku/inji thokku with curry leaves/marudhuskitchen
Ingredients
- Ginger - 50 gm scrape and cut
- Mustard seeds - 1tsp
- Cumin - 1 tbsp
- Pepper - 1 tbsp
- dry red chilli - 1-2
- Turmeric powder - 1 tsp
- Coriander powder - 1 tbsp
- Curry leaves - one big handful
- salt to taste
- Jaggery -11/2 tbsp
- Gingelly oil - 1/4 cup
- Tamarind - 1 big lemon size Soak,squeeze and extract
Instructions
- Scrape and cut the ginger.
- keep ready all the ingredients ready,soak tamarind before hand and take thick extract and keep ready.
- Separately fry ginger in little oil.
- Put cumin and pepper in same little oil and fry till nice aroma starts.
- Now add curry leaves and chillies ,saute and switch off.
- Then Grind the ingredients (sauteed things including ginger)by adding the tamarind water to a paste.
- Now heat a kadai with remaining oil and add mustard seeds and when it splutters add coriander powder,turmeric powder,jaggery and then the mixture .when it is boiling add salt.
- When the oil spills out at the corner switch off the stove and cool.
- Store in suitable containers.
Notes
More jaggery is added to balance the sharpness of ginger.
Its keeps well outside for more than five days and if you are not satisfied keep it in fringe for longer shelf life.
When handling the thokku always use a dry spoon.
The water used for tamarind extract is itself enough for grinding and there is no need for water at any stage.
Its keeps well outside for more than five days and if you are not satisfied keep it in fringe for longer shelf life.
When handling the thokku always use a dry spoon.
The water used for tamarind extract is itself enough for grinding and there is no need for water at any stage.