In South Indian Thokku varieties, pickle varieties, podi varieties, asafoetida plays a great role in enhancing the taste and flavour. It gives a nice aroma to the dish. I used SSP asafoetida, the no gum added asafoetida, the new shaker bottle and that did a magic in the taste. I have used SSP asafoetida in my coconut hing chutney recipe. This time we get the asafoetida in a new shaker bottle which is super easy to handle. Asafoetida is used in South Indian cuisines more widely. And in rasam, sambar and kootu recipes it is one of the main taste enhancer. Though it is slightly priced higher compared to other brands, but a very tiny pinch of SSP asafoetida gives more flavour to the dish. So if a recipe calls for 1/4 tsp of asafoetida, when you are using SSP perungayam, you can use 1/8th tsp of it. Their products are available Amazon and for my readers in Singapore, you can buy from Saravana stores Singapore, located at Rangoon road. They have a wide range of products and i used Ultra powder asafoetida in this recipe. To buy SSP asafoetida Please visit Amazon link for purchase and also the SSP pandian website to see about their wide range of products.
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 35 Minutes
- Serves: 1 cup
- Author: Jeyashri
- Recipe Category: Lunch | Dinner| Breakfast
- Description: Learn how to make Vendhaya keerai thokku with video and step by step pictures.
Vendhaya keerai 2 cups
Red chili 10-12
Urad dal 1 tblsp
Channa dal 1 tblsp
Dhaniya | coriander seeds 1 tblsp
Asafoetida | hing 1/4 tsp
Sesame oil 3 tsp + 2 tblsp
Salt as needed
Tamarind a small lemon sized.
Mustard seeds 1/4 tsp
Jaggery a small piece
Method :
- Wash the vendhaya keerai| methi leaves and pat dry it.
- Take out the leaves and keep it aside. No need to chop the keerai.
- Soak the tamarind in hot water and keep it aside.
- In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida.
- Saute till the dals turn nice golden colour.
- Once done switch off the flame.
- Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely.
- Let it be in the pan itself.
- Once it is cool grind this into a fine paste.
- You can add water to this. I added 1/2 cup of water while grinding.
- Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
- In a pan add 2 tblsp sesame oil and add the mustard seeds.
- Add the 1/8th tsp of asafoetida.
- Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice.
- Add the ground vendhaya keerai paste to this.
- Add salt and the jaggery to this.
- Mix well.
- Cook this in a medium low flame for 10- 15 minutes.
- The mixture will come to a thokku consistency.
- Do not cook in high flame as this will splutter.
- Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want.
- But it gives a nice glossy texture and enhances the taste.
- Allow this to cool completely.
- Transfer this in a clean dry jar.
- Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can’t keep it outside for more than 3 days.
- Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
- You can mix this thokku with rice and temper with peanuts and pack for lunch box too.
- Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
- This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
Video of how to make Vendhaya keerai thokku
Method with step by step pictures :
- Wash the vendhaya keerai| methi leaves and pat dry it.
- Take out the leaves and keep it aside. No need to chop the keerai.
- Soak the tamarind in hot water and keep it aside.
- In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida.
- Saute till the dals turn nice golden colour.
- Once done switch off the flame.
- Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely.
- Let it be in the pan itself.
- Once it is cool grind this into a fine paste.
- You can add water to this. I added 1/2 cup of water while grinding.
- Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
- In a pan add 2 tblsp sesame oil and add the mustard seeds.
- Add the 1/8th tsp of asafoetida.
- Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice.
- Add the ground vendhaya keerai paste to this.
- Add salt and the jaggery to this.
- Mix well.
- Cook this in a medium low flame for 10- 15 minutes.
- The mixture will come to a thokku consistency.
- Do not cook in high flame as this will splutter.
- Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want.
- But it gives a nice glossy texture and enhances the taste.
- Allow this to cool completely.
- Transfer this in a clean dry jar.
- Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can’t keep it outside for more than 3 days.
- Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
- You can mix this thokku with rice and temper with peanuts and pack for lunch box too.
-
- Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
- This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
