Easy betel leaves chutney that goes well with hot steamed rice. I got this recipe idea from nee's kitchen and slightly adjusted to my taste. My kids don't like them but I liked it. The betel leaves itself have little spice hence add green chili according to it. This thokku/thogayal can be kept for a long time if the ground paste is sauteed again in oil till all water evaporates. But I didn't do that as I finished off that day itself.
Let us see how to make this thokku/thogayal.
Preparation time: 2 mins
Cooking time: 5 mins
Recipe type: dip/chutney
Recipe Cuisine: South Indian
Small onions/shallots- 4-5
Channa dal/toor dal-1/4 Tsp
Urad dal-1/4 tsp
Coriander seeds-1/2 tsp
Tamarinds- very small piece
Instructions with step by step pictures:
1. Heat oil in a pan. Add shallot, green chili, garlic and torn betel leaves in it. (Remove the stick part of the leaf).
2. Saute it well and then add tamarind and switch off.
3. Heat oil in a pan roast both dal, coriander seeds,jeera in it well.
4, In a mixer first pulse the dal mix then add the onion mix, salt and grind to a fine paste with little water.
1. For longer shelf life saute the ground paste in oil till all the water in it evaporates.