Tomato Pachadi/Thakkali Thokku/Tomato Chutney

We are entering the 66th edition of Blogging Marathon and this week theme is going to be fruits that are vegetables.
Some of the veggies we use in our regular everyday  cooking are fruits.Veggies such as tomato,avacoda,corn,peas,eggplant,capsicum are technically fruits but those are considered as veggies.
For the day 1,I decided to make the tomato pachadi/thokku aka tomato chutney.This tomato chutney I noted down from my friend.Whenever I have lot of over ripened tomatoes,I make.Since I got lot of homegrown tomatoes from a friend of mine I made it.This chutney/pachadi is a perfect accompaniment for idly,dosa and roti,also can be mixed with rice.It stays fresh for a week in the refrigerator and perfect for travel.Off to the recipe................

                                                                    

                                                            
                                                                        Tomato Pachadi/Toamto Thokku/Tomato Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25- 27 minutes

   Makes around 1.5 cups

   

  Ingredients

  

Ingredient	Quantity
Tomato(chopped)	2-3 cups
Green chilly/pachamilagai	1 -2(finely chopped)
Garlic/poondu(finely chopped)	3-4 cloves
Red chilly powder/milagai podi	1-1.5 tsp
Turmeric powder/manjal podi	1/2 tsp
Salt	1-1.5 tsp
Oil	2- 3 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalparuppu	1 tbs
Red chilly/varamilagai	1(briken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Heat a pan with 1-2 tbs of oil and add in the chopped tomato.Saute it well for 2-3 minutes.Now add in the red chilly powder,turmeric powder and salt.Cook it uncovered if you want the chutney to be chunky.Otherwise cook it partially covered for 3-4 minutes in a medium flame.

• Now in a separate pan add the remaining oil and do the tempering with the given ingredients,Add the chopped green chilly and garlic to it .Fry it for a minute.

• Pour the tempering to the tomato mixture and cook it till the oil separates.After cooling store in a container and keep refrigerated.

• Serve it with idly,dosa and roti.

• If the tomato has more of juice and seeds discard some of it.
• Adjust the chilly powder according to personal preference.

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.

This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe...................................

Basic Information

Preparation time 10 minutes

Cooking time 25 minutes

Makes Around 11/2 cups

Ingredients

Ingredient	Quantity
Tomato(finely chopped)	7-8(medium size)
Onion(finely chopped)	1(medium size)
Garlic/poondu(chopped)	10-12 cloves
Red chilly powder/milagai podi	11/2-2tsp
Curry leaves	1 sprig
Mustard seeds/kadugu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	2 pinches
Salt	11/2tsp
Oil	3-4 tbs

Method

Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.

Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.

Store it in a glass container once thokku is completely cooled down.

Enjoy..........................................................

• The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
• The garlic here I used is fat clove,if its small clove use 15-20 cloves.
• The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.

This recipe is off to Vegan Thursday event started by Priya of Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Thakkali Urugai/Tomato Pickle

tomato thokku without any pickle masala version.But today's version is a slightly different one with the pickle masala and bit spicy which I learned from my friend's mom.This is a flavorful and tangy,spicy pickle which goes very well with curd rice,other tiffin varieties such as idly,dosa and upma.Now on to the recipe.......

Ingredients

Ingredient	Quantity
Tomatoes	2lbs
Tamarind paste	2tsp
Chilly powder	2tbs
Oil	1/2cup
Fenugreek seeds/vendhayam	1/2tsp
Mustard seeds/kadugu	3/4tsp
Salt	to taste

For tempering

Ingredient	Quantity
Mustard seeds	1tsp
Curry leaves	1 sprig
Asafoetida	1/8tsp

Method

                                Chop the tomatoes finely,dry roast the fenugreek seeds,mustard seeds separately and powder it in a mortar or blender,keep aside.
Heat 2tbs of oil in a heavy bottom pan.Once the oil is hot add the chopped tomato and cook it for 5-6 minutes.

Now add the tamarind paste,chilly powder and salt to it,cook it covered in the medium flame till the oil separates or it becomes thick(mine took 23mins.).Stir it in between to avoid  burning.At this stage add the ground powder,stir it well and cook it for a minute.

Heat the remaining oil in a small pan and do the tempering with the ingredients.Add it to the tomato paste and mix it well.Store it in a clean,dry air tight bottle after cooling.

 Tomato pickle is ready.

Enjoy....................

• Be generous in the oil to keep the pickle fresh and for long shelf life.
• Cover the tomato while cooking otherwise it will splash.
• Sliced garlic can also be added in the tempering. 
• Chopping the tomatoes to fine pieces makes the cooking fast otherwise it takes long time to get cook.
• Do not cook for a long time after adding the powder.

This goes for Cooking Concepts#9-Spring Seasonal Food event happening at Sravs Culinary Concepts and Pickles and Preserves Fest at Sizziling tastebuds.
Sumber http://www.naliniscooking.com

Methi Paratha

Under the theme Travel Food I am sharing methi paratha for the main course.Back in India my mom packs,lemon rice,idly with idly podi and chappathi or poori with tomato thokku.
As hubby dear prefers some kind of finger food and mess free food for the road trip,Imake some kind of parathas.This methi paratha is one such thing I make it for travel as it stays fresh and soft,tastes good with pickle or some spread.Letsmove on to the recipe..................................

Basic Information

Preparation Time 15 minutes
Resting Time 20 minutes
Cooking Time 15 minutes
Makes 6-7

Ingredients

Ingredient	Quantity
Wheat flour	13/4cups
Methi leaves/vendaya keerai	1cup(tightly packed)
Gram flour/kadala maavu	1/3cups
Green Chilly/pachamilagai	2(chopped)
Chilly powder/milagaipodi	1/2tsp
Garam masala powder	1/4tsp
Turmeric powder/manjal podi	1/4tsp
Amchur powder(optional)	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida/perungayam	a pinch
Salt	to taste
Oil	1tbs
Oil (for brushing)	2tbs

Method

• Clean and wash the methi leaves and chop it roughly,keep it aside.
• In a bowl add everything except the oil given for brushing,mix it well.
• Now slowly sprinkle water and knead it to a soft dough,let it rest for 15-20 minutes.
• Divide the dough into 6-7 equal portions and roll it on a floured surface to 6 inch disc.
• Heat the griddle,once the griddle become hot,transfer the rolled parathas and cook it both sides.Brush some oil  and remove it from the griddle.
• Soft delicious paratha is ready.
• Pack it in a aluminium foil after cooling.

Enjoy.........................................................

• Instead of oil,ghee can be used for extra rich taste.
• Clean the methi leaves foe 2 times atleast to remove the soil particles.
• Along with methi leaves,finely chopped coriander leaves can be added.

Check out my fellow bloggers participating in Blogging Marathon #36.

Sumber http://www.naliniscooking.com

Variety Rice Thali

Today's thali is a festive thali which we usually make it for Chitra Pournami day(full moon day comes in the month of April) for the pooja naivedhyam along with panakam,neer mor and fruits.
We don't use onion,garlic and other garam masalas but my kiddo doesn't like other variety rice except some kind of pulao,so I made tomato pulao for him.
The rice varieties I made on that day was

• Kalkand sadham(sugar candy rice)
• Puliotharai(tamarind rice)
• Mangai sadham(mango rice)
• Tomato pulao(tomato pulao)
• Thayir sadham(curd rice).

The accompaniments are

• Green peas curry
• Potato chips
• Fryums 
• Kothamalli thokku 
• Mangoes.

Mangai Sadham/Mango Rice

                                          Mango rice is a simple and tangy rice which can be made in a jiffy and it is a good option for lunch box.

Ingredients

Ingredient	Quantity
Raw mango(grated)	1cup
Rice(sona masoori/basmathi)	1cup
Mustard seeds/kadugu	1tsp
Urad dhal/ullutham paruppu	11/2tsp
Channa dhal/kadalai paruppu	11/2tsp
Peanuts	1tbs
Cashews(broken)	2tsp
Asafoetida/perungayam	1/8tsp
Red chilly/varamilagai/	1no.
Green chilly(chopped)	2-3nos.
Curry leaves	1 sprig
Turmeric powder/manjal podi	1/2tsp
Oil	1tbs
Salt	to taste

Method

                             Cook the rice with enough water,cool down and separate the grains.Peel the skin of the mango and grate in a grater.
Heat a pan with the oil,add the mustard seeds,urad dhal,channa dhal and asfoetida.Now add the red chilly,green chilly,peanuts,cashews and finally add the turmeric powder and curry leaves.Add the grated mango and saute it in a medium flame for 2 minutes.

Now add the salt and mix it well and keep it in a medium flame for 1 minute and turn off the stove.

Mix it with the rice till everything gets blend well.

Serve it with fryums,papad or chips.

Enjoy.................................

Check out the marathoners participating in Blogging Marathon #16.
Linking to Thali Mela happenings in Srivalli's space.

Sumber http://www.naliniscooking.com