Showing posts with label Thogayal. Show all posts
Showing posts with label Thogayal. Show all posts
Monday, November 16, 2015
Tomato Onion Chutney
This chutney post is quite dear to me .. In the first place ,this is for my own reference. Secondly.. I have managed to get the fitting taste I have been looking for… Voilà!! South Indian Chutney’s are not in my comfort zone cooking at all… I need to practically search any bits and bobs that I have pen down from home... One among those kind is this chutney. My dear sis – in – law is quite an expert at this.. and I tweeted her recipe and prepared to suit my palate… They are a great side for Dosa’s ( Lentil Pancake) & Idly’s( Lentil Doughnuts)
We , predominantly end up having Lentil Pancakes for dinner and hence the concomitant has to be elaborate like Chutneys, Sambar & Dosa Milagapodi ( Gun Powder). I earnestly take pride when my chutney’s are spot on…. Hardly do I toil like this to make a raitha or chaat chutney.. I can just have fun with the available elements.
Anyways.. here comes my fool proof recipe for Tomato Chutney …
INGREDIENTS:
INGREDIENTS:
| Onions | 2 Nos |
| Tomatoes | 4 Nos |
| Garlic | 2 Cloves |
| Tamarind | Small Piece |
| Dried Red Chilly | 2 Nos |
| Curry Leaves | 4-5 Nos |
| Turmeric | A pinch |
| Salt | To Taste |
| Oil | 2 Tblspn |
| Jaggery crushed | 1 Tsp |
For Tempering:
| Oil | 1 Tsp |
| Mustard Seeds | 3/4 Tsp |
| Urd Dal | 1/2 Tsp |
| Curry Leaves | 5-6 Nos |
| Dried Red Chilly | 1 Nos |
DIRECTIONS:
- Chop onions and tomatoes into small chunks. Crush the garlic ..
- Heat oil in a kadai and drop in crushed garlic . Sauté until it gets light brown.
- Throw in curry leaves , red chilly followed by chopped red onions along with a pinch of salt. Sauté for 3-4 minutes. Add tamarind and sauté along with the onions. Else soak the tamarind in 2-3 tbsp. of water and squeeze out all the pulp. Add them along with chopped tomatoes.
- Fry until onions turn slightly brown . Pop in chopped tomatoes and turmeric.. Fry until the tomatoes get quite soft. Allow all of the ingredients to cool and then blend them along with jaggery in the blender to obtain a smooth paste. Adjust Salt to suit the taste.
- Transfer the chutney into the serving bowl . Prepare the kadai for tempering by heating one tea spoon of oil. Drop all the ingredients under the tempering table , allow the mustard seeds to crackle. Turn off the gas and season the chutney with the tempering.
- Serve them as an accompaniment for Dosa’s just like I did..
KITCHEN NOTES:
- Dried Red Chilly can be increased or decreased to suit the required chilliness
- Jaggery can be omitted if you don't like the hint of sweetness..
- If you like , you can introduce ginger into the chutney.
Wednesday, November 4, 2015
Cilantro Balls - Kothamili thogayal
Its a great accompaniment with many of Tam Brahmin kitchen dishes like Keerai Masiyal- Spinach mash , Molagutal and many more. It has been my brother's & mine hot favourite and I remember my mother storing it in Jar for 1 month or so everytime she made it.
Some of my pre marriage dinner time nostalgic memories are linked with this pickle like thing.With my mother's receipe in my cook book , I tried to replicate it .. It was just the same in GUI & taste. What a sigh of relief when I completed it & had it with curd rice.
Ingredients:
How do we go about this Cilantro Balls ?
Some of my pre marriage dinner time nostalgic memories are linked with this pickle like thing.With my mother's receipe in my cook book , I tried to replicate it .. It was just the same in GUI & taste. What a sigh of relief when I completed it & had it with curd rice.
- Kadala Parup (Chana Dal) - 1/2 Cup
- Ultham Parup(Urid Dal) - 1/2cup
- Red Chilli - 5 - 8 nos .I used 5 of them
- Tamarind - small lemon size
- Peringayam ( Asafoetida) - 1 tsp
- Kothamili (Coriander /Cilantro) - 1 Big Bunch ( washed and dried without water)
- Oil - 1 tsp
- Jaggery - 2 * lemon size quantity . Broken into small pieces
- Salt to taste
- In a kadai , Add the Chana Dal & tamarind fry for about 2 min . Now add the urid dal and fry was 2 more min until the dal turns slightly golden brown .
- To this , add the oil & drop in the red chilli & sprinkle the asafoetida powder & required salt .Saute for 2 more min & now turn off the flame and keep it aside. Allow it to cool.
- Let the cilantro leaves be washed well ,dried without water & chopped finely. Dry it open in the sun to get rid of maximum water , apart from drying inbetween your towel. If a little water is left , add the cilantro leaves to a kadai and saute it for 2 min to eliminate all the water.
- In a blender jar, first powder everything other than cilantro leaves & keep it aside. It will not be very smooth.texture will be Rava like.
- Now add the cilantro leaves to the blender on its own & blend it. Add jaggery & blend it with it. Now add the remanining powders and blend all together.
- Make small balls out of it and store it in a jar. PS: Add very few droplets of water if required for grinding the cilantro leaves.
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