MILAGU THOKKU

MILAGU THOKKU

INGREDIENTS 

Peppercorns - 1 Tbsp 
Coriander Seeds - 1 Tbsp 
Toor Dal - 1 Tbsp 
Urad Dal - 1 Tbsp 
Cumin Seeds - 1 Tbsp 
Grated Coconut - 2 Tbsps 
Red Chilli Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp 
Tamarind Pulp - 2 Tbsps 
Water - 1 cup
Shallots - 10
Garlic Pods - 10
Mustard Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Gingelly Oil - 5 Tbsps 
Salt - To Taste

METHOD 

Slice shallots and garlic pods
Dry roast coriander seeds cumin seeds urad dal toor dal and peppercorns 
When three fourth done add the grated coconut and roast until golden 
Allow to cool at room temperature
Powder the ingredients first in a blender then add enough water and grind to a smooth paste 
Heat oil in a pan temper mustard seeds and curry leaves and add the sliced shallots and garlic until golden and aromatic
Now add the ground paste stir continuously until the oil floats on top
Add salt to taste tamarind water chilli powder and turmeric powder stir again until oil floats on top
Add water simmer for 5 minutes until the paste is cooked and oil floats on top
Cool the thokku to room temperature 
Store in a sterilised glass bottle and use when required 

Notes:

Adding grated coconut is optional 
Shelf life is around 10 - 15 days without refrigeration 
Make sure the spoon you use is a dry one
Milagu thokku can be had with curd rice dosa and even plain white rice