Category Archives: Pickles and Podis

Mint Chutney


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Mint chutney is one tasty yet healthy accompaniment for rice. When I am running out of time to make elaborate lunch or when we are back from a trip, i usually make this chutney and rice and it would be as good as a complete meal. This week I got a bunch of fresh mint leaves from my patio garden and made this chutney . This chutney can be eaten with hot rice and ghee or as an accompaniment for rasam or curd rice.

Ingredients:

  • Mint leaves – 1 cup, closely packed
  • Red chillies – 3 or 4 (depending on the spice level preferred)
  • Urad dal – 1 tablespoon
  • Shredded coconut – 2 tablespoons
  • Tamarind – a small gooseberry sized
  • Salt – to taste

Method :

  1. In a pan, dry roast the red chillies for a minute in medium flame.

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2. Then add in the urad dal and fry till the dal turns golden brown.

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3. Then add in the shredded coconut and fry till the coconut turns golden brown and then add in the mint leaves , and fry for 30 seconds and switch off the flame.

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4. Once it cools down, grind it along with tamarind , salt and a little water and grind it to paste. Enjoy this chutney with some hot rice and ghee. Yummm…

mint chutney

Tomato Thokku


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Tomato Thokku is one of the easiest and the tastiest accompaniment that can be prepared in just few minutes. But this thokku so versatile and goes well with idli/dosa/curd rice/chapathi/stuffed parathas or even plain rice. This has a shelf life of a week to 10 days and can be stored in refrigerator and used upto 15 days. Whenever I make any stuffed parathas, I will make this tomato thokku as the side since we love this more than any other pickles.

 

Ingredients :

  • Tomato – 2, ripened
  • Fenugreek seeds – 1 teaspoon
  • Chilli powder – 3/4 teaspoon to 1 teaspoon ( depending on the spice level preferred)
  • salt – to taste
  • Gingelly oil – 1 tablespoon
  • Asafoetida- a pinch
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – a sprig

Method:

1. In a pan, dry roast the fenugreek seeds in medium flame till they turn brown. Transfer it to another plate and let it cool. Once cooled down, grind it to a fine powder and keep aside.

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2. In a sauce pan, bring 4 cups of water to rolling boil. Once the water starts to boil rigorously, put the tomatoes in it and switch off the flame and cover the pan for 2 minutes.

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3.After 2 minutes, transfer the tomatoes to ice cold water and when the tomatoes are cool enough to handle, peel the skins off the tomatoes and using a blender ,puree the tomatoes without any lumps.

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4. Now heat 2 tablespoons of oil in a sauce pan. I suggest using a deeper pan , as the tomato puree splutters a lot while cooking. Once the oil is hot, add the mustard seeds, and the curry leaves.step4

5. When the mustard splutters, add in the tomato puree and salt and mix well and let them cook stirring in between so that it doesn’t get burnt.

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6.When the puree starts to thicken , add in the chilli powder, asafoetida and 1/2 teaspoon of the ground fenugreek powder. Take care not to add more fenugreek powder as it will give a bitter taste.

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7. You can also add 1/2 teaspoon of sugar or jaggery to the thokku but is purely optional. When the oil starts oozing out of thokku, switch off the flame and transfer it to a airtight dry container.

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Relish this tangy and spicy thokku with Idli, dosa , rotis or curd rice.

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