Saturday, 1 July 2017



Mysore Dal 100 gms
Tamarind one gooseberry size
Lady's finger 12 nos
Shallots 10 nos/Bellary onion half
Curry leaves 10 nos
Mustard seeds one spoon
Asafoetida one pinch
Sambar powder one tablespoon
Turmeric one spoon
Castor oil four drops
Tomato one
Coriander leaves chopped half a cup
Sesame oil one tablespoon


Soak the tamarind in two cups of water for 15 minutes.
Cook the Mysore dal with required water, one spoon of turmeric and four drops of castor oil.
I use Mysore dal because it is cooked fast without the pressure cooker.
Wash the lady's fingers and wipe them.
Cut the veggie into bit long pieces.
Chop the onion and tomato.
Heat the wok with sesame oil over a medium flame.
Add mustard seeds. once it starts to crackle, add onion, curry leaves and the veggie pieces.
Saute them constantly until the veggie fried well and shrink.
Add asafoetida, sambar powder, half spoon turmeric.
Saute again.
Pour the tamarind extract over the fried veggie.
Add salt.
Allow boiling for ten minutes until the veggie cooked soft.
Now transfer the cooked dal contents with water.
Allow boiling for few minutes
Check the salt.
Add corianderleaves and remove from the flame.

Lady;s finger sambar is ready to have with hot rice or idlies.!


So delicious and nutritious thokku You will like it!


Brahmi leaves two cups
Garlic pods five
Tamarind gooseberry size
Jaggery one (achu vellam)
Salt to taste
Red chilly powder one spoon
Sesame oil half cup
Mustard seeds one spoon
Asafoetida one pinch
Fenugreek powder half spoon
Turmeric powder one spoon
Fennel powder one spoon
water as required


Wash the leaves several times to remove the mud.
Blend all the leaves, tamarind, garlic with water to form a fine paste.
Heat the sesame oil and add mustard seeds to crackle.
Switch off the flame to avoid burning.
Add red chilly powder, turmeric powder, asafoetida, fennel powder, fenugreek powder and add the blended paste. 
Add jaggery and salt.
Switch on the flame and bring to boil.
Allow boiling for getting a thick paste consistency.
Stir often to avoid the burning at the bottom of the pan.

Now the vallarai/brahmi leaves thokku is ready.
Pour one tablespoon of sesame oil over the thokku and serve.

You can have it with idlies, dosas or hot steamed rice.
It tastes supreme. You will love it. 

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