Molagai Thokku

How to Prepare

1. Wash and pat dry 2 kg of green chilies. Remove the stems and roughly chop them.
2. In a grinder, coarsely grind the chopped green chilies without adding water. Set aside.
3. Heat 500 ml of sesame oil in a heavy-bottomed pan over medium heat.
4. Add 4 tablespoons of mustard seeds and wait until they splutter.
5. Add 2 tablespoons of fenugreek seeds and 1/2 cup of asafoetida powder, and sauté for 30 seconds.
6. Add the ground green chili paste to the pan and mix well with the tempering.
7. Cook the mixture on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
8. Add 1 cup of tamarind paste and 1/2 cup of salt. Mix thoroughly.
9. Continue cooking on low heat for another 10-15 minutes until the oil starts separating from the mixture.
10. Turn off the heat and let the thokku cool completely.
11. Once cooled, transfer the Molagai Thokku to sterilized glass jars.
12. Store in a cool, dry place or refrigerate for longer shelf life.