indian / lunch / onion-garlic free / sauted / shallow fried / vegetarian

Tondekai jajida taalu,

kitchen tondekai¼ Tondekai pounded.

2 tbsp. Oil.–  preferably coconut.

Salt to taste

1 tbsp. Of tamarind pulp

1 tbsp. Of grated jaggery

1 tbsp. Of red chilli powder

1 tsp. Jeera powder

1 tsp. Coriander powder

Seasoning mustard, asafoetida, urad dal (optional) kharipatta, and grated fresh coconut.


In a wok, heat the oil, drop in the mustard, urad dal, asafoetida, kharipatta.

Drop in the pounded Tondekai, and sauté for a while.

Add the jeera powder and chilli powder sauté till all the Tondekai is coated with chilli and jeera powder.

Add in the tamarind pulp, and jaggery, sauté. The Tondekai turns a little brown and crisp.

Now turn of the flame and top with fresh grated coconut.

Goes well with rice and roti.


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