METHI LEAVES(VENTHAYA KEERAI) THOKKU
This recipe has won a prize in cookery competition conducted in Nanganallur, Chennai.
2 bunches of venthiya keerai
2 or 3 green chillies (as per your taste)
tamarind a small amt.
salt to taste
hing a pinch.
Clean the leaves, wash it strain it for some time and put all the
things together in the mixer and grind. Dont pour more water
may a spoon or two for grinding.
On the kadai put about a karandi(big spoon) of oil (preferably gingelly oil)
season with mustard seeds. Add the ground thokku and nicely
saute till the oil leaves the sides.
It will be amazing with white rice and curd rice to eat with. You will
not feel the bitterness. for about a day or two you may leave
it outside and thereafter in the refrigerator.
by Vasudha, my sister-in-law