Pachai Sundakkai Thogayal

How to Prepare

1. Rinse 2 cups of fresh green sundakkai thoroughly and remove any stems.
2. Soak the sundakkai in water with a pinch of turmeric for 10 minutes to reduce bitterness, then drain.
3. Heat 4 tablespoons of sesame oil in a kadai over medium heat.
4. Add 20 dried red chilies and fry until they turn crisp, then remove and set aside.
5. In the same oil, add 1 cup of urad dal and fry until golden brown, then remove and set aside.
6. Add the soaked and drained sundakkai to the kadai and sauté for 5-7 minutes until they soften and change color.
7. Add 2 small lemon-sized balls of tamarind (soaked and pulp extracted) to the kadai and mix well for 2 minutes.
8. Turn off the heat and let the mixture cool completely.
9. In a mixer grinder, add the fried red chilies, urad dal, sundakkai-tamarind mixture, and salt to taste.
10. Grind into a coarse paste without adding water. If needed, add 1-2 tablespoons of water for consistency.
11. Transfer the thogayal to a serving bowl. Optionally, temper with 1 teaspoon of sesame oil, mustard seeds, and a pinch of asafoetida.
12. Serve with hot rice and a drizzle of ghee or sesame oil.