- Fresh red chilli [ not dry chilli ] - 1 / 4 k. g.[ cut in to pieces ]
- Tamarind paste - 1 1 / 2 tabl. sps.
- Dry red chilli [ kashmeri ] - 7 to 8
- Salt - as required
- Jaggery - little
- Channa dal [ bengal gram ] - 1 hand ful
- Broken black gram [ urad dal ] - 1 hand ful
- Asafoetida - 1 / 4 sp
- Sea same oil - for frying
- Mustard seeds - 1 sp
Method :
First take one kadai, pour 2 teaspoon of oil. Heat the oil and add dry red chili, channa dal, urad dal and fry till the dal becomes golden in colour. Then add the fresh red chilli, fry for 5 mints in low flame. Then add salt, tamarind, jaggery, asafoetida and mix well. Remove from the gas make it cool and grind in mixer. Then keep the same kadai on the gas, pour 2 tabl. sp of oil. Heat it and add the mustard seeds, when it pops mix the grind thokku and fry for some time till it leaves the side. Your tasty melagai thokku is ready. It goes well with rice, dosas, and roti.
