TOMATO THOKKU

                               

As the prices of tomatoes is plummeting,I decided to prepare this tasty thokku.There are different recipes available for this thokku,but I have followed my mom's recipe.But she incorporates ground  paste of tomatoes.But I prefer the chunks in this recipe,hence I added the same.With this tasty thokku on hand,you can whip up tasty tomato rice in a jiffy.

 INGREDIENTS

 

RIPE TOMATOES-- 500 GRAMS

CHILLI POWDER- 2 TSP

MUSTARD- 3/4  TSP

FENUGREEK SEEDS- 3/4 TSP

SALT TO TASTE

SESAME OIL- 1 TBSP

CURRY LEAVES- 2 SPRIGS

TURMERIC POWDER- 1/4 TSP

CUMIN SEEDS- 3/4 TSP

TAMARIND- MARBLE SIZE

ASAFOETIDA- 1 TSP

PROCEDURE :

1.Wash wipe and chopped tomatoes and keep it aside.Dry roast mustard and fenugreek seeds and powder it.

2. Heat sesame oil in pan,splutter mustard seeds,cumin seeds,curry leaves and add asafoetida

3. Transfer the chopped pieces over the seasoning and saute well. Now pour the tamarind syrup,salt and allow it boil.

4. Add turmeric powder,chilli powder and the ground powder and boil till the oil starts to leave the sides and switch off .

 

 

CHAMMANTHI ( KERALA DISH)

 

Chammanthi is a chutney prepared in Kerala.I would liken it to thogayal,owing to thick consistency.I loved the flavour of this dish with plain rice and ghee.Actually shallots is used in the authentic recipe,but I was running out of the same and hence substituted it with onions.It tastes best when ground on rolling stone.But since I don't possess one,I used mixer jar.It was bit difficult to replicate firm consistency in a mixer jar.

 INGREDIENTS:

COCONUT OIL- 3 TSP

BIG ONION-  1

RED CHILLIES -3

RED CHILLI POWDER -3/4 TSP

COCONUT GRATED- 2 TBSP

TAMARIND - GOOSEBERRY SIZE

CUMIN SEEDS - 3/4 TSP 

CURRY LEAVES --2 SPRIGS

GINGER CHOPPED--1 TSP

SALT TO TASTE

PROCEDURE :

1. Heat coconut oil in a pan.Saute onions,red chillies,cumin seeds,curry leaves,chopped ginger,tamarind.

 

2. When the ingredients are completely sauteed,add chilli powder and turmeric powder and saute for a second and switch off else the spice powders will get burnt.

 

3.Allow the ingredients to cool and transfer the same to a mixer jar along with salt and grind to thick paste without adding water,instead you can add a few drops of coconut oil.

 

4. The best method to get the right consistency of chammanthi is grinding it on roller stone.