ORANGE PEEL AND GINGER THOKKU
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INGREDIENTS
| ORANGE PEEL (FINELY CHOPPED) | 1 CUP |
| GINGER (SKINNED & CHOPPED) | 1 CUP |
| TAMARIND | SIZE OF A LIME |
| MUSTARD | 1 TSP |
| ASAFOETIDA | 1 TSP |
| CHILLI POWDER | 3 TSP |
| TURMERIC POWDER | 1 TSP |
| JAGGERY (CRUSHED) | 1/2 CUP |
| WATER | 4 CUPS |
| RICE FLOUR | 1 TSP |
| GINGELLY OIL | ½ CUP |
| SALT | 2 TSP |
Soak tamarind in four cups water. Make
a thick extract, strain and set aside
Heat oil in a kadai (wok), add mustard
seeds, when they pop add the
asafoetida, stir add tamarind extract.
Add chilli powder, turmeric powder,
orange peel and ginger to the boiling
thokku.
Cook in pressure cooker for five whistles.
Lower heat and cook for 20-30 minutes until it starts thickening.
Mix rice flour with a little water to a thick pouring consistency.
Add rice flour and jaggery to the simmering thokku. Cook till the thokku starts rolling off the kadai and the oil separates.
Cool and store in a clean glass container.
Serve with rotis, rice and bread.
