Monday, March 7, 2011

Pudina Thogayal

Prep Time: 20 min
Yields: about half cup

Shelf life: a week or two

Storage mode: Refrigerator

  1. Pudina leaves (loosely packed) - 4 cups
  2. Whole urad dhal - 2 tbsp
  3. Whole dry red chillies - 3 to 5
  4. Asafoetida powder - 1/4 tsp
  5. Tamarind - small pebble sized
  6. Sesame oil - 2 tsp
  7. Salt - to taste
  1. Soak pudina leaves in water for about 15 min; wash & drain water.
  2. Wash leaves well in water again for about 2 to 3 times to get rid off dirt & mud.
  3. Drain leaves using a colander; set aside.
  4. Heat a teaspoon of oil in a pan in medium flame for 2 min; add whole urad dhal; reduce flame to low & saute until golden brown.
  5. Transfer contents on to a plate & sprinkle asafoetida powder over the hot sauteed urad dhal; set aside.
  6. Remove stalks, add whole red chillies & saute for 2 to 3 min in low flame; set aside.
  7. Discard impurities from tamarind; add to pan & saute for a min or two; set aside.
  8. Wash pan & dry with a clean cloth.
  9. Heat a teaspoon of oil in the pan, add the washed & drained pudina leaves & saute until fairly dry.
  10. Remove them on to a plate; allow to cool.
  11. Wash & wipe small dry grinding jar of the mixie with a clean,dry cloth.
  12. Grind sauteed urad dhal along with asafoetida powder, red chillies and salt to a fine powder.
  13. Add sauteed pudina leaves, tamarind & grind once again for about a min or two stirring contents at regular intervals.
  14. Once done check & adjust salt according to taste.
  15. Transfer contents to a clean, dry jar; seal tightly with lid and refrigerate.
  16. Can be served along with plain, steamed rice with a dollop of ghee/sesame oil or with curd rice.

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