Sabbassige Soppu Tukkudi(Shankarpole)

Ingredients:
6 cups All Purpose flour
2 tsp Rice flour
1/2 bunch of Dil Leaves / Sabbassige Soppu
1/2 tsp Asafoetida powder / Small Grape sized
2 tsp Sesame seeds
2 tsp Chilly powder
1/4 tsp Carom seeds
Salt to taste
8-10 tsp of hot Oil
Oil

Recipe:
Clean and wash the dill leaves, chop them into very small pieces as shown in the picture below.

Put all purpose flour, chilly powder, sesame seeds, rice flour, asafoetida powder, salt and 8-10 tsp of hot oil in a vessel and mix them well. Knead the dough by adding sufficient amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below.

Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Gongura(Sorrel Leaves) Tokku

Ingredients:
1 bunch of Sorrel Leaves /  Gongura Soppu (Around 4-5 cups chopped leaves)
Small lemon sized Tamarind
Salt to taste (Around 3-4 tsp)
5 - 6 tsp Red Chilly powder
1/2 tsp Fenugreek seeds
1.5 tsp Coriander seeds
2 - 3 cloves of Garlic
2 - 3 broken Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp Turmeric powder
2 strands of Curry leaves
1/2 cup Oil

Recipe:
Wash and chop the sorrel leaves into medium sized pieces as shown in the picture below.

Put 2/3 amount of oil in a heavy bottomed vessel and heat. Add the chopped sorrel leaves and saute it in medium/low flame until it is cooked as shown in the picture below.

Dry roast the coriander and fenugreek seeds in low flame until it gives nice aroma.

Once its cooled, put it in mixer, add chilly powder, salt and make fine powder as shown in the picture below.

Remove the outer cover of garlic and chop it into medium sized pieces. Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, remaining oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, chopped garlic, curry leaves, keep it for few seconds.

Add the cooked sorrel leaves, prepared masala mix and mix them well. Keep this in low flame for about 3-4 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.