Fenugreek leaves sautéed with red chillies, tamarind, and urad dal, then ground to a paste.
Prep: 20 minutes
Cook: 15 minutes
Serves: 20 people
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How to Prepare
Wash the fenugreek leaves thoroughly to remove dirt and sand. Roughly chop them and set aside.
Heat 2 tablespoons of sesame oil in a kadai over medium heat. Add urad dal, chana dal, and dried red chilies. Fry until the dals turn golden brown.
Add asafoetida and tamarind to the kadai. Sauté for a minute.
Add the chopped fenugreek leaves to the kadai. Sauté until the leaves wilt and reduce in volume, about 3-4 minutes.
Turn off the heat and let the mixture cool completely.
Transfer the cooled mixture to a blender. Add salt and a little water (about 1/4 cup) and grind to a coarse paste. Adjust water as needed for desired consistency.
Heat the remaining 1 tablespoon of sesame oil in the kadai. Add mustard seeds and let them splutter. Add this tempering to the ground thogayal.