GREEN CHILLY THOKKU

This is a traditional recipe from my paati and amma who are here right now. They were very much interested in sharing this recipe in my blog. They used to do it years back and said it was the best combo with "Saar theertham"( leftover cooked rice soaked in water) or curd rice. It was spicy, hot and tasty. They also gave some post - natal and post - partum food and care guidance for the whole family's (FAMILY TREES?!!!) future guidance which will be shared in a future post. What an interest at this age ?!!!!!! I admire their generosity to share things which will be useful for everyone. KUDOS PAATI AND AMMA. THANKS A LOT. Another combination they gave was mixing this thokku with a spoon of coconut oil and having as a side dish for Thengai dosai. Here is the way they prepared this.

INGREDIENTS:

Very tender green chillies - 50 gms.
Tamarind - a lemon size
Salt - as per taste
Oil - 1/2 ladle
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing

METHOD:

Slit the green chillies, heat a tablespoon of oil and saute the green chillies till the colour changes, with white spots in it and the raw smell is diffused. Grind it alongwith salt and tamarind to a fine paste. Again, heat the remaining oil, temper with mustard seeds, urad dhal, hing and turmeric powder. Add in the ground paste and saute well till oil leaves the sides. This can be preserved even for a month if sauted well with oil. It can also be refrigerated.

NOTE: THE CHILLIES SHOULD BE VERY TENDER. YOU CAN SOAK THE TAMARIND IN WATER AND USE THE VERY THICK EXTRACT. BUT FOR GETTING A PERFECT TEXTURE USE THE TAMARIND DIRECTLY WHILE GRINDING SUBJECT TO THE QUALITY OF THE PRODUCT.