Thursday, November 15, 2012

Thonde Karakara

This is a Dakshin Kannada-Udupi Jain speciality. Our neighbours at Ballalbagh used to prepare this and we simply used to love this! This is modified version of sukkha and Jains being pure vegetarians have perfected the art of making this. Here's my method of making this dish as my mother used to cook.

Gherkins(Tendle/Thonde/Manoli) - 250Gms, washed and cut into long finger like strips
Grated coconut - 2 Cups
Coriander seeds - 2 Tsp
Methi seeds - 1/2 Tsp
Red long chillies - 6
Red short chillies - 4
Tamarind - A small ball Size of its seed
Jaggery - A small piece
Turmeric powder - 1/2 Tsp
Salt - To taste
Coconut oil - 2 Tsp
Garlic - 6 Cloves peeled and chopped
Mustard Seeds - 1 Tsp
Black Gram Daal - 1 Tsp
Curry leaves - A handful

Cook the gherkin strips with little salt in boiling water. Drain and keep aside.
Grind coconut, chillies, tamarind, jaggery, coriander seeds and methi seeds into a coarse paste
Heat oil in a thick bottomed pan. Add mustard seeds and allow them to splutter.
Add black gram daal and allow that to turn golden.
Now add chopped garlic and curry leaves and saute till garlic turns golden.
Add turmeric powder and then the masala paste. Saute well till the raw smell disappears.
Now add the cooked gherkins and salt to taste.
Allow to cook under slow fire for 5-10 mins. The gravy should be thick.
Avoid adding excess water to the masala.

Goes well with Rice and Daalithove. Also can be eaten with chapathis.


Anonymous said...

Can you also post the recipe for 'Taalu' which was a red gravy?

Rajanikanth Shenoy, Kudpi said...

Is it 'Taalu' or 'Koddel'?

I don't remember Taalu. Koddel is with red gravy. It is almost like our Puli Koddel.


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