KARUVEPPILAI THOKKU / CURRY LEAVES THOKKU

THIS THOKKU CURES INDIGESTION AND STOMACH UPSETS. THIS IS VERY EFFECTIVE FOR ANNADWESHAM (WHEN WE DO NOT FEEL LIKE EATING).

INGREDIENTS:

Curry leaves - 4 cups tightly packed
Tamarind - a lemon sized ball
Dry red chillies - 4
Pepper - 1/4 tsp.
Dried sundakkai (Turkey berry) - 10
Cumin seeds - 1/2 tsp
Salt - as per taste
Ghee - 1 tsp.
Gingelly oil - 1 ladle
Mustard seeds - 1 tsp.
Hing - a pinch

METHOD:

Soak tamarind in a ladle of water.

In a heavy-bottomed pan, heat a spoon of ghee and saute the sundakkai till black, but should not be burnt. Transfer to a vessel. Keep aside. In the same pan, heat a spoon of oil and fry the pepper and chillies. Keep aside.

Take out the curry leaves from the stem. Wash well. Heat a pan and saute the leaves without moisture. Keep aside.to cool. When cool, grind alongwith tamarind, pepper and chillies to a smooth paste.

In the same pan, heat gingelly oil, add mustard seeds and hing. When mustard seeds splutter, add cumin seeds. When they sizzle , add the ground paste and fried sundakkais. Add salt as per your tastebuds and stir it often so that it doesn't stick to the pan. When oil leaves the sides and the paste is thick, transfer it to a bowl.

Store in a sterile bottle.

This can be used as a side dish for idli, dosa,  adai and curd rice. But it will be best when mixed with hot cooked rice with a little gingelly oil and ghee added to it.

Goes well with roasted appalam or papad.