Vendhaya keerai thokku, வெந்தய கீரை தொக்கு செய்வது எப்படி

#thokkurecipes #SSPasafoetida Learn how to make Vendhaya keerai thokku To buy SSP asafoetida - https://www.amazon.in/dp/B00VWZ5X1I/ref=cm_sw_em_r_mt_dp_U_C.hRCbAXE238G Ingredients Vendhaya keerai 2 cups Red chili 10-12 Urad dal 1 tblsp Channa dal 1 tblsp Dhaniya | coriander seeds 1 tblsp Asafoetida | hing 1/4 tsp Sesame oil 3 tsp + 2 tblsp Salt as needed Tamarind a small lemon sized. Mustard seeds 1/4 tsp Jaggery a small piece Method : Wash the vendhaya keerai| methi leaves and pat dry it. Take out the leaves and keep it aside. No need to chop the keerai. Soak the tamarind in hot water and keep it aside. In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. Saute till the dals turn nice golden colour. Once done switch off the flame. Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. Let it be in the pan itself. Once it is cool grind this into a fine paste. You can add water to this. I added 1/2 cup of water while grinding. Extract the tamarind juice from the soaked tamarind using 3/4 cup of water. In a pan add 2 tblsp sesame oil and add the mustard seeds. Add the 1/8th tsp of asafoetida. Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. Add the ground vendhaya keerai paste to this. Add salt and the jaggery to this. Mix well. Cook this in a medium low flame for 10- 15 minutes. The mixture will come to a thokku consistency. Do not cook in high flame as this will splutter. Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. But it gives a nice glossy texture and enhances the taste. Allow this to cool completely. Transfer this in a clean dry jar. Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days. Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi. You can mix this thokku with rice and temper with peanuts and pack for lunch box too. Notes: Always keep this thokku in a clean dry jar and use clean dry spoon to handle it. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.