Coriander leaves-2 big handfuls.
Red chillies: 15nos.
Split black gram- > cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Cut away the big stems and wash the coriander leaves well. Coriander
leaves with short stems will give more delicious taste. If so, there is no
need to leave away the stems. Dry the leaves on a paper or a cloth.
In a kadai, pour 1sp gingely oil and fry the asafortida
piece. Then fry the red chillies for a few
seconds. Take away the red chillies. In the same oil, fry the black gram
to a golden brown colour. These all must be fried in a slow fire. This
thokku is especially prepared in a ural. But we couldn't get
that nowadays. So we can make this in a mixie. Powder the fried
ingredients. Take away the powder.
In the mixie, drop the tamarind peieces and pour 2 tsp gingely oil. Run
the mixie in high speed for a
minute. Open it and see whether the tamarind has been crushed. If not, add
one or two spoons gingelly oil and again grind for a minute. Now add
the powder and again run the mixie for a minute. Then add the coriander
leaves and run the mixie for 2 minutes. Then open it and add enough salt.
Again run the mixie for a minute. Now Kothamalli thokku is ready to serve.