This is a nice way of preserving podhina and reciving the goodness from pudhina, all days.
Ingredients:
1. Pudhina - 1 medium size bunch
2. Red Chillies - 20 or as required
3. Tamarind - 1 medium lemon size
4. Salt - as required
5. Oil - for cooking
Seasoning:
1. Mustard seeds - 2 tsp
2. Curry leaves - 1 twig
Method:
1. Remove leaves alone from pudhina, leaving its stems. Clean and wash it thoroughly. Dry it in a clean white cloth or pat it with kitchen tissue to absorb the moisture from the leaves.
2. Heat the pan, dry roast the red chillies until it gets crispy, without turning out into black.
3. Switch off the pan, add the tamarind to the hot pan.
4. Transfer the red chillies and the tamarind to a seperate bowl. Heat the same pan again, add the pudhina to the pan, which you have dried and fry for 2-3 minutes with 1 tsp of oil.
5. Once everything comes to room temperature, add salt and grind all the ingredients to fine thick paste by adding required amount of water.
6. Heat 1/2 cup of oil to the pan, add mustard seeds and curry leaves. Once they got fried, add the grinded pudhina paste to the pan and keep stirring until all the water gets evoprated and the oil comes out completely from the paste and the colour of the paste changes to blackish green. Keep stirring without allowing the paste to get stick to the bottom of the pan.
7. Once it gets cool and comes to room temperature transfer to a clean, dry storage container and its life time comes to 2 months.
CORINADER THOKKU:
1.For coriander thokku, follow the same procedure as above. But there is no need to fry the coriander leaves, you can grind it directly with the roasted red chillies and continue with the same procedure
Its great to mix with white rice and also a side to the curd rice´and uppuma.
Ingredients:
1. Pudhina - 1 medium size bunch
2. Red Chillies - 20 or as required
3. Tamarind - 1 medium lemon size
4. Salt - as required
5. Oil - for cooking
Seasoning:
1. Mustard seeds - 2 tsp
2. Curry leaves - 1 twig
Method:
1. Remove leaves alone from pudhina, leaving its stems. Clean and wash it thoroughly. Dry it in a clean white cloth or pat it with kitchen tissue to absorb the moisture from the leaves.
2. Heat the pan, dry roast the red chillies until it gets crispy, without turning out into black.
3. Switch off the pan, add the tamarind to the hot pan.
4. Transfer the red chillies and the tamarind to a seperate bowl. Heat the same pan again, add the pudhina to the pan, which you have dried and fry for 2-3 minutes with 1 tsp of oil.
5. Once everything comes to room temperature, add salt and grind all the ingredients to fine thick paste by adding required amount of water.
6. Heat 1/2 cup of oil to the pan, add mustard seeds and curry leaves. Once they got fried, add the grinded pudhina paste to the pan and keep stirring until all the water gets evoprated and the oil comes out completely from the paste and the colour of the paste changes to blackish green. Keep stirring without allowing the paste to get stick to the bottom of the pan.
7. Once it gets cool and comes to room temperature transfer to a clean, dry storage container and its life time comes to 2 months.
CORINADER THOKKU:
1.For coriander thokku, follow the same procedure as above. But there is no need to fry the coriander leaves, you can grind it directly with the roasted red chillies and continue with the same procedure
Its great to mix with white rice and also a side to the curd rice´and uppuma.
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