Serves 1
Directions
- 1Dry roast flaxseeds until they start to gently pop.
- 2Remove the flaxseeds and let them cool.
- 3In the same pan, dry roast curry leaves until fragrant and crisp.
- 4Add red chillies and cumin seeds to the pan with curry leaves.
- 5Lightly roast the chillies and cumin seeds until aromatic.
- 6Allow all roasted ingredients to cool.
- 7Add soaked coconut, tamarind, roasted ingredients, and salt to a blender.
- 8Pulse and coarsely grind the mixture.
- 9Add 2-3 tbsp of water only if needed, keeping the consistency chunky, not smooth.
- 10Serve the thogael with warm millet or rice.
Ingredients
- 2 cups curry leaves
- 0.33 cup brown flaxseeds
- 7 8 Guntur red chillies
- 0.5 tsp cumin seeds
- 0.5 cup desiccated coconut (soaked)
- 1 coin-sized piece tamarind (seed removed)
- to taste salt
- 2 tbsp water
- 1 tbsp coconut butter
- 1 tbsp peanut butter
Equipment
panblenderplatespoon
Tips
- Flaxseeds are rich in omega 3, fiber and natural good fat.
- Cooking is all about resourcefulness; you can use flaxseed if you don't have roasted chana.
- For richness, mix in 1 tbsp coconut butter or peanut butter, though flaxseed usually provides enough good fat.
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