¼ 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.
Method
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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