Ingredients

Hunase kayi ( raw tamarind//imli)—1/2 kg

Green chillies ( hari mirch//hasiru menasina kayi)—25

Salt—1/2 cup ( not flowing)

Turmeric powder (arisina//haldi)—1 tablespoon

Menthya kaalu ( methi dana//fenugreek seeds)—3 tablespoon

Method

Firstly dry roast menthya kaalu till nice aroma comes and turns to light brown colour.

Take it out ,cool it and powder it and keep it ready .

Wash hunase kayi thoroughly and dry them completely.

Break each hunase kayi and remove root strings and mash them using a stone or pedestal or mortar and pestle along with seeds and skin.

Next transfer the crushed hunase kayi into a clean dry mixer grinder jar.

Add green chillies,salt,arisina,menthya kaalu powder and grind to smooth,do not add water.

( you can grind in batches )

Transfer the ground paste (mixture) into a bowl.

Mix everything well together if you are grinding in batches.

Thokku is ready

Oil—4 to 5 tablespoon ( i have used ground nut oil as it gives special taste).

Sasive (mustard seeds//rai)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Dry red chillies (ona menasina kayi//lal mirch)—3 broken

Heat oil in a pan,add mustard seeds when it crackles,add hing and red chillies.

Add thokku ( ground paste),and stir for 3 to 4 minutes on low medium flame.

Switch off the stove.

Let it cool completely.

Transfer into a clean sterilised glass jar and store it in refrigerator for more shelf life.

Tasty hunase kayi thokku is ready to serve

Serve with hot rice with ghee or ground nut oil or til oil.

This is a traditional recipe from malenaadu.