Murungakkai Thogayal

How to Prepare

1. Heat 1 tablespoon of sesame oil in a kadai over medium heat.
2. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal. Fry until golden brown.
3. Add 20 dried red chilies and fry for 1-2 minutes until they turn crisp.
4. Add 2 cups of chopped drumstick pieces and sauté for 5-7 minutes until they soften.
5. Add 1.5 cups of grated coconut and 2 teaspoons of tamarind paste. Mix well and cook for 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a mixer grinder. Add salt to taste and grind to a coarse paste without adding water.
8. Heat 2 tablespoons of sesame oil in the same kadai for tempering.
9. Add 2 teaspoons of mustard seeds and let them splutter. Add a pinch of asafoetida and 2 sprigs of curry leaves. Fry for a few seconds.
10. Add the ground thogayal paste to the tempering and mix well for 1-2 minutes on low heat.
11. Remove from heat and serve with hot rice or dosa.