GingerInstead of grated ginger (amount determined by preference)~2 tbspest.
Garlic clovesPeeled or unpeeled100 g
OnionsLarge size, halved; can substitute with small onions2
Red chili powder3 tbsp
Black pepper½ tsp
Cumin seeds1 tsp
SaltTo taste~1½ tspest.
Turmeric powder¼ tsp
Coriander powder1 tsp
Garam masala1 tsp
WaterAs needed for paste consistency~¼ cupsest.
Mustard seedsSmall amount for tempering~1 tspest.
Cumin seedsFor tempering~1 tspest.
Fenugreek¼ tsp
Dried red chilies2-3
Curry leavesA sprig~10-15est.
Rice oil
More like this
2 tbsp
Spinach (Palak)Washed and chopped1 bunch
Steps
1
Roughly crush ginger and garlic cloves on a cutting board. Leave some garlic cloves unpeeled if desired. Wash and set on a plate.
2
Cut onions in half and place in a blender jar with 100g peeled garlic. Add chili powder, black pepper, cumin, salt, turmeric, coriander powder, and garam masala. Add water as needed and blend into a smooth paste.
3
Heat rice oil in a pan. Once hot, add mustard seeds, cumin, fenugreek, and dried red chilies for tempering.
4
Add curry leaves and crushed garlic. Fry on medium heat for 1-2 minutes until fragrant.
5
Pour in the ground paste mixture. Rinse the blender jar with water and add that liquid as well. Mix thoroughly.
6
Bring to a boil over medium heat. Cover and reduce to low heat, cooking until oil separates from the mixture. Stir occasionally to prevent sticking.
7
Add the washed and chopped spinach. Mix well until spinach is fully combined with the paste.
8
Cover and cook on low heat until oil separates again from the mixture. Stir occasionally. The spinach will naturally release its moisture.
9
Once complete, the thokku should have a rich, thick consistency with separated oil. Serve as a side dish with rice, bread, or other staples.
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