In a pan dry roast the chilli and fenugreek seeds till they slightly turn colour. Allow it to cool down and blend them to a coarse powder.
Clean the coriander leaves well and chop them into smaller pieces. Heat a pan with 1 tbsp oil.
Saute the coriander leaves well along with the tamarind till the leaves shrink.
Allow it to cool down and blend to a coarse paste long with ginger salt and the fenugreek red chilli paste.
Heat a pan with oil and mustard seeds and hing and then add in the blend coriander paste, saute in a low flame for 5-6 mins till the mixture turns into a deep green colour and starts leaving oil.
Notes
Be little generous with oil so as the thokku will have a longer shelf life.
Don’t blend the coriander leaves to a very fine paste.