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Saturday, October 29, 2011

Thondekayi Idigayi

30 - 40 Tindoras / Thondekayi
1/4 cup grated Coconut
Small lemon sized Tamarind
Grape sized Jaggary
Salt to taste
2 tsp Mustard seeds(1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Cumin seeds
1/3 tsp Fenugreek seeds / Menthe
3 tsp Black Gram seeds
6 tsp Bengal Gram seeds / Kadle bele
4 Red Chillies (2 for Masala + 2 for Seasoning)
Small piece of Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
6 - 8 Curry leaves
3 tsp Oil

Remove the edges of each tindora and slit both the sides of tindora as shown in the picture below.

Put 2 red chillies, black gram seeds, 1 tsp mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Put grated coconut in a pan and fry it in medium/low flame for about 3-4 mins until it turns light golden in color.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.
Put 1 tsp mustard seeds, 2 red chillies, 2 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves, tindoras and fry them for about 3-4 mins.

Add tamarind pulp, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep the palya in low flame for about 2-3 mins. Serve hot. It goes well with rice & ghee, chapathis. I tried this recipe from ETV Saviruchi. Thanks for the recipe.