DHANIYA COCONUT THUGAIYAL

DHANIYA COCONUT THUGAIYAL

INGREDIENTS:-
Dhaniya / Coriander seeds - 1/4 cup
Urid Dal - 1/4 cup
Coconut roughly chopped - half coconut, cut into pieces
Dried Red chillies - 8 to 10 nos.
Grated Jaggery - 1 tsp
Tamarind - 2 inches
Salt to taste
Oil - 3 tsp

For Tampering:-
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 leaflet
Asafoetida - 1/4 tsp 

METHOD:-
(1) Heat a Kadai with 1 tsp of oil and roast red chillies and urad dal. Roast until urad dal changes to golden colour; replace it in the mixer jar.
(2) In the same Kadai, add 1 tsp of oil and roast the coriander seeds, till nice aroma arises. Coriander seeds tend to burn. So, roast in sim/low flame; replace it in the same mixer jar, where urad dal & chillies were added.
(3) Now roast the tamarind, till it softens; remove it and add to the above jar.
(4) Add 1 tsp of oil, and roast coconut pieces. Keeping the flame in low/sim, and cover the kadai with a lid and roast it until it turns a golden colour. Allow it to cool completely.
(5) Add required salt to the jar, using the pulse mode,
grind all the roasted ingredients except coconut.
(6) After grinding, add 1tsp of jaggery and roasted coconut and again grind it in pulse mode. Check for salt and spice. Now add water little by little, to make a coarse paste.
(7) Remove it in a bowl. Heat 1 tsp oil in the kadai for tampering and add mustard seeds. Allow it to splutter, then add curry leaves and asafoetida.
Add the tampering to the Thugaiyal.

Tastes better with Tamarind Rice, Curd Rice, Aappam, Dosai

See also for

  Gongura Receipes

Kara Kuzhambu          

TOMATO TIFFIN SAMBHAR without Toor Dal | SIDE DISH FOR IDLY, DOSA, CHAPPATHI & UPMA

This is one of the favourites during my college days. In our hostel, they serve this side dish for Broken Wheat Upma on Thursdays as Morning Breakfast. For night dinner, they serve us Tomato Rice with Kovaikai fry along with white rice, rasam & buttermilk. It did really tasted awesome. I never skip these varieties.

TOMATO TIFFIN SAMBHAR

INGREDIENTS:-

Medium-sized tomatoes, finely chopped - 3 nos.

Pizza Sauce - 1 tbsp

Salt - as required

Turmeric Powder - 1/4 tsp

Roasted Gram dal - 1 tbsp

Black pepper - 8 nos.

Water - as required

Cooking Oil/ Gingelly Oil - 1 tbsp

FOR TAMPERING:-

Mustard seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

METHOD:-

Heat Oil in a kadai, add mustard seeds and allow it to splutter. Then add cumin seeds, curry leaves,  asafoetida & half of the coriander leaves. Fry it.

Add tomatoes and required salt. Cover with lid and cook for 5 minutes in sim to medium flame. The water content in tomatoes oozes. 

Add pizza sauce, turmeric powder & mix well. Cover with lid and cook till the oil separates from the mixutre.

Add water to it ( I added 1.25 cups of water). Allow it to boil for 5 minutes. 

In a mixer jar, add black pepper and roasted gram dal. Make a fine powder. Add 1/4 cup of water and grind. Add this paste to Sambhar and allow it to boil till it becomes a mild thick consistency.

Tasty Tiffin sambhar without cooked dal  is ready... Garnish with the remaining coriander leaves.

Tastes better with Idly, Chappathi, Dosa, Broken Wheat Upma.

See also for
Broken Wheat Upma / Godhumai Rava Upma
Siru Thaniya Dosai / Millets Dosa

TOMATO THOKKU VERSION 2

This is one of my all-time favourites in my childhood days. This is another version of making Tomato Thokku. Click the link for the previous version of Tomato Thokku/Thakkali Thokku.
It is similar to Red Chutney
For better results, use riped-red-tomatoes.

INGREDIENTS:-
Tomatoes -  15 nos.
Red Chillies - 15 nos.
Salt to taste
Cooking Oil - 100 ml
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 2 leaflets, chopped

METHOD:-
In a mixer jar, first, add the red chillies and make a powder. Then add roughly cut tomatoes to it ( DO NOT ADD WATER ) and make a fine paste. Set aside
Heat oil in a heavy bottomed pan and add the mustard seeds. Allow it to splutter. Then add cumin seeds, urad dal, curry leaves and asafoetida.
Now add the ground tomato paste to the seasoning. Mix well. Cover with lid and cook in sim/low flame, to avoid burning.
Mix it well for every 5 minutes and cover it and cook in sim flame. After 15 minutes add the required Salt to it, mix well and cover it and cook till the water content is fully absorbed.
Slightly increase the flame to medium, stir continuously for 5 minutes without any break; Check for salt and spice; if required add red chilly powder for spicy OR for required salt.
Cover with lid and allow to cook in sim/low flame.
The right time  to switch off the burner is, when you dip a clean-dry-spoon inside the thokku and remove it, there should be mild reddish coating on either side of the spoon.

Spicy Tomato Thokku is ready to serve.
Tastes better with Idlies, Dosas, curd rice, Chappathis...
See also for  Tomato Capsicum Thokku
                     Onion-Tomato Chutney
                      Mango Ginger Chutney
                     
Notes:-
I used normal Indian Tomato, Naatu Thakkali in particular. Refrigerate the thokku when not in use.

TOMATO GOTSU..... without Dal

GOTSU....is famous in southern parts of Tamilnadu. I tried  this GOTSU without using dal, but using pressure cooker. No Grinding is required.

TOMATO GOTSU

INGREDIENTS:-

Finely chopped Tomato - 2 nos.
Cubed Potato - 2 nos.
Finely Chopped Big Onion (Indian) - 2
Green Chillies - 2
Ginger, chopped - 1/2 inch
Salt - to taste
Red Chilly Powder - 1 tsp


For Seasoning:-
Oil - 4 tsp (teaspoon)
Urid Dal - 1/2 tsp
Mustard Seeds - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - for garnishing - 1 tablespoon.


METHOD:-

Cut the green chillies in 1/2 inch size. Peel the potato skin and cut into  cubes.

Heat  3 teaspoon of oil  in a pressure cooker ( any cooker 2 ltr or 3 ltr).  Add green chillies and ginger, saute for 20 seconds. Add chopped Onions and saute till the onions turn transculent.  Add cubed potatoes and saute for a minute.

Add chopped tomato, salt and red chilly powder and saute for 2 minutes. Add 100 ml of water.

Cover with lid. Cook for 1 whitle in high flame and 15 minutes in low flame. Switch off the burner. Allow the pressure to release. Once the pressure is released, using  karandi/spatula, mash the cooked ingredients.

In a kadai, heat 1 tsp of oil, add mustard seeds and let it splutter. Add urid dal and let it change into golden colour. Add curry leaves. Switch off the flame and add asafoetida.  Pour this seasoning into the cooker and mix well.

Garnish with chopped coriander leaves, mix well.

Simple and Tasty Tomato Gotsu is ready.

Instead of Potato, Chow chow, Knool-khool, Cauliflower can also be used.