Tomato chutney

Thakkali Thokku

Ingredients

500 gm  ripe tomatoes

½ cup thick tamarind pulp

1 tsp turmeric powder

3 tbsp mustard seeds

1 tsp fenugreek seeds

1 tsp asafoetida powder

4 tbsp gingely oil

1 tsp jaggery  powder(or sugar)

Salt to taste

.

Preparation

Grind  tomatoes into fine paste.
Marinate tamarind in hot water for 10 minute and extract the pulp.

Mix tomato paste, tamarind pulp with salt and turmeric powder.

Roast and Powder

Fry 2 tbsp mustard seeds and fenugreek seeds each separately and powder them together.

Method

Heat gingerly oil in a thick bottom pan

Add 1 tsp mustard seeds and asafoetida.

Once the mustard pops add the tomato pulp.

When it starts to boil simmer  and open cook until oil floats to the top.

Switch off the flame add the mustard and fenugreek powder.

Once the pickle is cold store  it in a clean glass jar.

This can be stored in fridge for two weeks.

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Brown chickpea gravy

 Kadalai Kulambu

Ingredients

1 cup Brown channa

1 tbsp cooking oil

 2 red onion chopped (or 1 cup small onion)

2 tomatoes chopped

5 dry red  chillies

4  garlic clove

1 tsp cumin seeds

10 curry leaves

1 tbsp coriander powder

1 tbsp grated coconut

1 medium size eggplant (or 4 small eggplant)

Chopped Coriander leaves to garnish

Preparation

Soak the  channa for 4 to 5 hours

Wash and cook them until soft in pressure cooker

To grind

 In pan heat oil

Add onion and fry until transparent.

Add red chillie, garlic, cumin seeds, curry leaf and chopped tomatoes.

Once the tomatoes are cooked add the coriander powder and coconut.

Fry for further 2 minutes.

Remove from heat and allow the mixture to cool.

Add 3 tbsp of cooked channa to the mixture and grind into fine paste.

Method

Heat pan add 1 tsp oil and mustard

Once the mustard splutter  add the grind paste with some water.

Allow gravy to boil for 5 minutes.

Now add the cubed brinjal(eggplant) and salt.

Once the brinjal is cooked garnish with coriander leaves and serve  with hot rice.

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