Wednesday, 8 February 2012

GINGER AND GARLIC THOKKU



Ingredients
Ginger – 250gms (chopped)
Garlic – 250gms (chopped)
Tamarind pulp – 1/4 cup
Chilli powder – 1 1/2 Tbsp
Asafoetida powder – 1/4 Tsp
Gingelly oil – 250 ml
Dry red chillies -5
Curry leaves – 3 sprigs
Jaggery– 1/4 cup (grated)  
Salt – to taste
Method
1.       Grind ginger and garlic to a smooth paste.
2.       Heat oil in a thick bottomed pan.
3.       Add the curry leaves and red chillies .
4.       To this add the ginger and  garlic paste .
5.       Keep stirring till raw smell is no more.
6.       At this stage add chilli powder , asafoetida powder and salt .
7.       Stir well and add the tamarind pulp and jaggery.
8.       When the oil floats on top remove from stove.
9.       Store in a dry pickle dish.

6 comments:

  1. wow tats so easy acca ill surely try it tis week.acca keep rocking!!!!

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