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Wednesday, 22 February 2017

Ginger Thokku

Ginger Thokku
Posted by : Krithiga Sathya Narayanan
Posted on : 22/02/2017

Ginger-2cups ( remove the skin and chop roughly)
Sugar or jaggery - 1/4th cup 
Tamarind paste-1spoon
Byadgi red chili- 15
Salt
Hing 
Sesame oil-1/4th cup or more 

Method :
1.In a kadai add little oil. Add chili and hing. Fry well. 
2.In a mixie jar, coarsely powder this chili. Then add chopped ginger, tamarind paste, sugar, and salt. Grind well without water. If needed add very little water. Grind like a thick paste. 
3. In a kadai add sesame oil, put this paste and cook till the raw smell goes. Once the oil oozes out, switch off the stove. Thokku is ready. Shelf life is for 15 days in the fridge. 
Note- only this byadgi chili gives this bright color. Others won't give.