Halwai April 16, 2019

Ingredients:

• Tamarind, lemon-sized ball
• 1 tbsp – Channa dal/Bengal gram dal
• 1 tbsp – Urad Dal
• 1 tsp – powdered Jaggery
• 1/2 tsp – Fenugreek seeds
• 1 tsp – pepper
• 10 – Red Chillies
• Asafoetida, a pinch
• 2 tsp – gingili oil
• Salt to taste
• 1/2 tsp – mustard

Method:

  1. Fry the ingredients (urad dal, Bengal gram dal, fenugreek seeds, pepper and red chillies) till golden brown and powder.
  2. Soak tamarind in a little water and extract the juice.
  3. Temper mustard in oil. Add tamarind juice and boil well.
  4. Once tamarind juice starts to thicken, add the ground ingredients, jaggery, asafoetida and salt to taste.
  5. In case you would like to store the thokku for later use, add more oil while cooking.

Recipe courtesy of parvathi