Description
This mouth watering thokku can be used along with rice or could be used as a side dish for dosa, idli or chapathi.
I learnt this awesome receipe from one of my friends. The green used could be any variety ranging from arai keerai to pasalai keerai / gonkura.
Ingredients |
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Instructions
Ingredients:
Green leaves – 1 Bunch
Tamarind – Size of a small lemon to make thick paste
Garlic – 8-10 pieces
Big onions – 2 (finely chopped)
Mustard – to saute
Chilli powder – to taste
Salt – to taste
Turmeric powder – 1/2 tsp
Oil – for sauting
Method:
1. Cut green leaves and wash in water for 2-3 times. Cook them in a vessel without adding water.
2. Once half cooked, make thick paste of tamarind and pour it to the boiling green leaves.
3. Parallely, heat a pan with oil and add mustard. Saute and add garlic.
4. Once garlic is cooked a bit, add onion and saute until brown.
5. Add turmeric powder and then add chilli powder and salt.
6. When the green leaves + tamarind has cooked 3/4th, add them to the above sauted onion, garlic mixture and cook until it thickens.
7. Add more oil and let the dish cook for a long time in low flame, for it to be stored for about a week.
2 Comments
Now, is this good for Gongura too??? Pasalai is called Spinach and Sorrel (Pulicha Keerai in Tamil, Gongura in Telugu), correct me if I’m wrong.
Mullai, what you pointed is right. It was a typo error. Corrected it now. Thanks for correcting.