HOW TO COOK Simple Tomato Chutney \ Thakkali Chutney

With tomatoes, we can try out different varieties of chutney. One of the simplest variety of tomato chutney or pachidi is made only with the mix of tomatoes and green chillies. It goes very well with pongal, idly, dosa.. Its very easier to make with very less ingredients and the process is also quicker.

Ingredients

Tomatoes - 3 Big one

Green chillies - 2 Big or 3 Medium

Turmeric Powder - 1 tsp

Olive Oil - 2 tsp

Hing \ Asafoetida - 1 pinch

Mustard seeds - 1 tsp

Urad dal \ Ulutham paruppu\Minna Pappu - 1 tsp

Curry Leaves - 2 or 3

Salt - To Taste

Nalla yennai \ Thill Oil \ Gingelly Oil - 1 tsp

Method

Wash and cut the tomatoes and green chillies. Grind them to a coarse paste in a mixer grinder. On a thick medium sized kadai, add olive oil first. When it gets heated, add Hing, mustard seeds, urad dal, curry leaves for tempering. Add a tsp of turmeric powder to the oil. Finally add the grounded paste and required amount of salt to the contents in the vessel. Mix them well and fry them on a low heat till the tomato chutney reduces to one third in its quantity. Then add the gingelly oil to the tomato chutney \ pachidi and mix it well. Switch off the heat. Serve this tangy and tasty tomato chutney for any south indian tiffin variety.

HOW TO COOK Mullangi Pachidi \ Mullangi Thogayal \ Radish Pachidi

Due to the strong and pungent taste of radish, many people do not like to see radish in their plates. But due to its high nutritional value, its wiser to include radish in our regular cooking. This mullangi thogayal \ mullangi pachidi is very tasty and made with fresh, juicy radish and other spices.

Ingredients

Fresh juicy Radish \ Mullangi - 1 Big one

Urad Dal \ Ulutham Paruppu \ Minna Pappu - 2 tsp

Olive Oil - 1 tbsp

Hing \ Asafoetida - 1 Dash

Dry Red Chillies - 4 or 5

Fenugreek seeds \ Menthilu \ Vendhayam - 5 or 6 seeds

Salt - To Taste

Tamarind - 1 small pinch

Jaggery - 1 tsp

For Tempering

Mustard Seeds - 1 tsp

Jeera - 1 tsp

Urad Dal \ Ulutham Paruppu \ Minna Pappu - 1 tsp

Curry Leaves - 4 or 5.

Method

Peel the mullangi skin and grate the Mullangi or cut it into small thin pieces. On a kadai, add oil first. When its heated, add Hing, urad dal, dry red chillies, tamarind, fenugreek seeds and fry them slightly on low heat till they get roasted. Take it out and transfer the contents into a mixer grinder. On the kadai, now add the mullangi pieces or grated mullangi and fry them in the same oil for few minutes till the mullangi cooks completely. After that, transfer them too to the mixer grinder. Add required amount of salt and little jaggery to the grinder and grind everything together to a coarse paste. After its done, transfer the Mullangi Chutney \ pachidi to a bowl. Finish the tempering process by adding the ingredients as mentioned. Pour the tempered oil and its contents over the chutney. Serve it with hot white rice with ghee or as a side for any south indian tiffin.