Ingredients:
Tomatoes........................1 kg
Tamarind........................125 gm
Chili powder..................3/4cup
Mustard seeds................2 tbsp ( fried without oil and powdered)
Fenugrrek seeds.............1tbsp ( fried without oil and powdered)
Ginger garlic paste.........1 tbsp
Hing...............................1 tsp
Oil................................. 1cup
Mustard seeds................1 tsp
Red chili seeds...............1tsp
Method:
Wash, cut and squeeze out the juice from the tomatoes in a bowl.
Put
the outer part of the juice extracted tomato in sunlight to dry.
Put
tamarind deseeded into the tomato juice and keep it aside for about 7-8
hours.
Once the outer tomato has dried which would take a whole day to
dry, mix it with the tomato juice and tamarind, and grind it in a mixer.
Now add, chilly powder, ginger garlic paste, mustard powder, fenugreek
powder and salt.
In a pan add oil and mustard seeds and red chilly seeds
and hing and add this to the grinded mixture.
In a flat utensil, add
the mixture and cover it with a white cotton cloth and keep it in
sunlight till the time all the water has evaporated and oil is seen
seperated.
It takes around 3 to 4 days . Once the pickle is done store it
in an air tight container.
Mango thokku is our family favorite pickle. I always make mango thokku in summer season
Ingredient:
Mango...........................5 cups ( grated)
Chili powder. ..............1/2 cup
Turmeric powder. ........1/2 tsp
Fenugreek seeds. .........1tbsp( fried without oil and powdered)
Mustard seed................2 tbsp ( fried without oil and powdered )
Mustard seeds. ............1 tsp
Asafoetida....................2 tsp
Oil(Sesame oil)............1/2 cup
Salt...............................1/4 cup or as required
Method:
Heat a pan with oil, add mustard seeds.
When mustard seeds pop, add one by one, turmeric powder, fenugreek powder, asafoetida, mustard powder, chili powder,
grated mango, salt and saute for 2-3 minutes.
Simmer the flame, to avoid burning, saute nicely till oil is separated.
Leave it to cool.
Store in a dry container and refrigerate it.
It tastes great with curd rice, sambar rice, paratha,and sandwich.
This is my daughter-in low's favourite.
This quick chutney for appam, dosa, idly.
Ingredients; Serves. 2
Garlic cloves-----------20 nos
Chili powder----------1 tbsp (adjust according to taste)
Oil-----------------------6tbsp (gingelly oil option)
Salt----------------------1 tsp
Method;
Crush garlic and transfer to the bowl.
Add Chilli powder, salt and oil.
Mix well and enjoy with uthappam.
Ingredients: Serves.4
Raw rice. …………………... 4 cups
Boiled rice…………………. 4 cups
Urad dal. ……………………1 cup
Fenugreek seeds. ……….......1tbsp
Cooking soda. ……………....1 tsp
Oil…..,……………………....as need
Salt. …………………………to taste
Method:
1. Soak raw rice, boiled rice,urad dal, fenugreek seeds in water together for 2-3 hours.
2. Grind them with salt like dosa batter consistency
3. keep aside over night for fermentation.
4. After fermentation, add cooking soda and water
till the batter is like a pouring consistency.
5. Make uthappam in dosa pan with little oil and close with lid.
6. Can make sweet uthappam by adding jaggery.
7. Uthappam goes with any chutney, kuruma and
quick garlic chutney which is my next recipe.
