Gongura thuvayal/Gongura thokku

An all favorite spicy typical Andra recipe. Gongura plants specially grows during summer seasons because it cools down the temperature of the body. So here goes!!

Gongura thuvayal/Gongura thokku

Ingredients

Gongura leaves – 1 small kattu (bunch)

Coriander seeds - 4tbsp

Channa dhal - 3tbsp

Urad dhal – 2tsp

Red chillies – 4-6

Jeera – 1 ½ tsp

Asafoetida powder – 2tsp

Tamarind paste – 1tbsp

Gingili Oil (nallanai) – 8tsp

Sugar – 1tsp

Salt – to taste

Preparation

For masala powder:

In a hot kadai dry fry channa dhal and coriander seeds and keep separately.

Next, add 1tsp of oil and fry urad dhal, red chilles and jeera and keep aside.

Cool the above fried items to room temperature and grind them to a powder.

For keera:

Add 1tsp oil in a kadai and fry the gongura leaves along with sugar and cool them.

Method

Grind the gongura leaves, tamarind paste, salt along with the required amount of masala powder (respective to level of spicyness) to a paste.

Add the remaining spoons of oil and season asafoetida powder.

Fry the paste till the raw taste disappears in low flame. (Paste may burn if the amount of oil is not enough, add more oil if necessary).
Mix with rice and serve.

Tips

If chilly (karam) is not enough, add few red chillies while seasoning.