Thakkali Thokku | How to make Tomato Thokku | Side dish for Idli

Tomato thokku is one of my favorite thokku from my childhood days till now. After the preparation I used to take a spoon and lick it always and my Mom used to scold me for that. This can be eaten with any kind of main dishes like Dosa, Idli, chappathi or even with rice or curd rice. I have a post already with Thakkali Thokku with different preparation style. Try this and let me know your comments.

How to make Thakkali Thokku

Preparation time: 15 min | Cook Time: 35 min | Yields: 350gms

Recipe Category: Sidedish | Recipe Cuisine: South Indian

 

Ingredients 

Ripe tomatoes - 1 kg

Dry red chillies - 7 to 8 (adjust according to spiciness of chillies)

Mustard seeds - 1/5 tsp

Fenugreek seeds - 2 tsp

Chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt as per taste

Gingelly Oil - 6 tbsp

Jaggery - 1.5 tbsp

Curry leaves - 2 springs

Asafoetida - 1/4 tsp

Method

1. Take the tomatoes and wash them.

2. Cut then into small pieces as shown below. 

3. Fry the chilli till light brown or until they become crispy. ( When you try to break the chilli, it should break the chilli, it should break easily ). Keep it aside. 

4. Fry the fenugreek seeds till light brown.  If you smash it with a spoon it should break immediately.

5. Using a food processor powder the red chillies and fenugreek seeds. Keep it aside. 

6. In a pan or kadai, add the oil. When it is hit, add the mustard. When the mustard splutters, add the curry leaves together with asafoetida. 

7. Add the chopped tomatoes. Start cooking them without adding any water. 

8. When they are half cooked, add the chilli powder, turmeric powder and salt. 

9. When the tomatoes are cooked nicely, add the powder which we made. Add 1 tsp first and after 5 min, check for the taste. If it is not bitter, add some more. 

10. Add the jaggery at this stage. This step is optional but thokku will taste great when you add jaggery.

11. Keep on sauting the tomatoes, till oil oozes out. 

12. Switch off the stove and transfer the content to an air tight container. 

Notes:

1. Adding jaggery increases the taste and if suppose your thokku is but spicy or bitter, it equalizes it.

2. Jaggery can be relaxed by sugar.

3. I sometimes dry fry 1/4 tsp mustard seeds and grind along with chili and fenugreek mixture. You can try, if you want. 

4. If your tomatoes are not tangy enough, you can add tamarind pulp as per the taste. 

5. Always use dry spoon to take the thokku. 

6. This can be kept for a month in fridge, if properly stored. 

7. Try to use gingelly oil ( nallennai), for better taste. 

Tags: Thakkali thokku, Thakkali oorugai, Tomato thokku, Thakali thokku, how to make Tomato thokku, how to make Thakkali thokku, side dish for idli

Coriander Chutney | Kothamalli chutney | Kothamalli thuvayal | How to prepare coriander chutney | Chutney recipes | Side dish for idli or dosa

Coriander Chutney or Kothamalli chutney or kothamalli thuvayal is one of the healthy chutney I can say. But, as my kids do not eat this and ask for ground nut chutney or pottukadalai chutney always, I prepare this chutney rarely. Last saturday, I prepared this chutney, and clicked the snaps. This coriander chutney is my MIL's. speciality. 

Here are the other chutney recipes in this blog...

Thengai chutney

Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

How to prepare Coriander Chutney

Preparation time: 5 min | Cook Time: 10 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Coriander - 1 bunch

Curry leaves - 3 to 4 springs (Optional)

Red Chillies - 3 to 4

Urud dal / black gram - 1/2 tsp

Tamarind - Small amla/gooseberry size

Oil - 1 tsp

Salt - as per taste

Grated coconut - 1/4 cup

Method 

1. Wash the coriander leaves and curry leaves.

2. In a vessel add the oil and when it is hot, add the urud dal, red chilli. 

3. When the urud dal is light brown, add the grated coconut.

4. Fry it, till the coconut is light brown. 

5. Add the coriander leaves and curry leaves.

6. Saute them nicely.

7. Transfer the content to the mixer grinder or food processor adding the salt and the tamarind.

8. Add little water and grind to a coarse paste. Coriander chutney is ready to be served.

Yummy coriander chutney / Kothamalli chutney / Kothamalli thuvayal is ready to be served as a side dish for idli or dosa. 

Notes:
1. Addition of curry leaves is optional. But my mil's adds this.
2. If you like more coconut, you can increase it to 1/2 cup.

Tags: Chutney Recipes, Chutni Recipes, Chatney Recipes, Chatni Recipes, Kothamalli Chutney Recipes, Coriander Chutney Recipes, Coriander Chatney Recipes, Coriander Chatni Recipes, Kothamalli thogaiyal, Kothamalli thogayal, Kothamalli thuvaiyal, Kothamalli thuvayal, Kothamalli Chutni Recipes, Kothamalli Chatni Recipes, Kothamalli Chatney Recipes, How to make Coriander chutni, How to make Coriander chutney, How to make Coriander chatni, How to make Kothamalli chutney, How to make cilantro chutney, How to make Kothamalli chatni, How to make cilantro chatni, Tamil nadu chatni recipes, south indian chatni recipes, How to make Kothamalli thuvayal, Side dish for dosa, Side dish for idli, Coriander chutney

Coconut Chutney | Thengai Pottukadalai Chutney | Side dish for Dosa or Idli | Chutney Recipes | Easy Coconut Chutney Recipe

Coconut Chutney / Thengai Pottukadalai Chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu. This post is mostly for the beginners in cooking.

You can check some Chutney Recipes
Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

How to make Coconut Chutney / Thengai chutney with pottukadalai

Preparation time: 8 min | Cook Time: 3 min | Serves: 4

Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients
Coconut  - 1 cup (grated)
Roasted Gram (pottukadalai) - 1/3 cup
Green chillies - 3
Onion - 1 small (optional)
Garlic - 1 clove (optional)
Salt - as per taste
Water - as required

To Temper
Oil - 1 tsp
Mustard seeds - 2 pinch
Urud dal - 1/4 tsp
Curry leaves - few

Method

1. Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.

2. The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.

3. Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.

4. Transfer this tempering to the chutney. 

Easy Coconut Chutney / Thengai Chutney is ready

Tags: Chutney Recipes, Chutni Recipes, Chatney Recipes, Chatni Recipes, Thengai potukadalai Chutney Recipes, Coconut Chutney Recipes, Coconut Chatney Recipes, Coconut Chatni Recipes, Thengai potukadalai Chutni Recipes, Thengai potukadalai Chatni Recipes, Thengai potukadalai Chatney Recipes, Coconut potukadalai Chatney Recipes, How to make Thengai chutni, How to make coconut chutney, How to make coconut chatni, How to make Thengai potukadalai chutney, How to make Thengai chutney, How to make Thengai potukadalai chatni, How to make Thengai chatni, How to make Thengai potukadalai chutney, Side dish for dosa, Side dish for idli, coconut chutney

Pottukadalai Chutney | Fried gram dal chutney | Chutney Recipes - How to make Potukadalai Chutney for Idli or dosa

We always tend to forget to post some recipes, which we do it most often, thinking that, it is not of much importance. Such a kind of recipe is Pottukadalai chutney recipe / Fried Gram dal Chutney. I prepared this last Saturday and had it for the breakfast, suddenly, I remembered that I have not posted this recipe. So the next day, I prepared it again and clicked it. It may sound very simple but, you believe it or not, in my early stages after marriage, I do not know how to cook this Pottukadalai chutney. This chutney is my hubby's favorite and he used to cook it for me during weekend. The second chutney, I learnt in my cooking life. First being the tomato chutney and third, ground nut chutney.

Pottukadalai chutney Recipe/Roasted gram chutney

Preparation time: 10 min | Cook Time: 05 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

• Pottukadai / Fried gram dal - 1 cup
• Coconut grated - 1/4 cup
• Green chillies - 3
• Salt - as per taste
• Water - 1/2 cup ( or adjust accordingly)

To temper

• Oil - 1 tsp
• Mustard seeds - a pinch
• Urud dal / Black gram - 1/4 tsp
• Curry leaves - 5 to 6
• Dry chilli - 1
• Asafoetida - 1 pinch

Method
1. Take 1 cup of Pottukadalai and slightly dry roast it for just a minute. Take a food processor and add the pottukadalai, salt and green chilli and water and grind to a paste.
2. Now add the grated coconut and grind again to a coarse paste. Transfer the content to a bowl.
3. In a kadai, add oil and when hot, add the ingredients under the To Temper, one by one and fry a min. When they are slight brown, switch off the stove and add this temper to the chutney. Mix and serve it .
4. Goes very well with Idli, Dosa or Pongal etc.

Notes:

1. If you prefer the tamarind taste, you can add a little piece and grind together.

2. Also you can increase or decrease the quantity of coconut according to your taste. But I feel, if coconut quantity is increased, the gram taste decreases. So I added the quantity, which is required for our family. 

3. Adding the dried red chilli is purely optional. 

4. You can also adjust the water quantity to make the chutney thick or as per your taste.

You can also check the below chutneys
Groundnut chutney
Mint coriander yogurt chutney
Tomato Chatni

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