SUNDAIKKAI THOKKU:

Clean and wash a cup of Sundaikkai [200gms] and cut all of them into two.
Heat a kadai and pour 1sp oil.
When it becomes hot, add ½ sp of methi seeds, 2sp of black gram and a small
piece of asafetida.
Fry them to a golden brown colour.
When cooled, powder them finely.
Powder 12 dry red chillies in the same mixer separately and take it away.
Then pour 1sp gingelly oil and add a small lime‐sized tamarind.
Run the motor in HIGH for a second and see whether the tamarind is crushed.
Run the motor again and again until you get the desired mash of tamarind.
Then add 1sp turmeric powder, the ground red chillies, enough salt and the
sundaikkai.
Run the motor again and again until you get the thokku consistency.
Heat a kadai and pour 3‐4 tbsp of gingelly oil.
When it becomes hot, add the sundaikkai thokku and fry it in medium fire for
some minutes until it is cooked and becomes like a thokku. Add the powder and
a small piece of jaggery and mix well.
Fry for a few seconds and put off the fire.