INGREDIENTS:
Onion - 3
Tomato - 6
Garlic - 5
Sambar powder - 1/2sp
Chilli powder - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Mustard seeds - 1/4sp
Oil - a little more.
METHOD:
- Cut onion and tomato and keep aside.
- Crush garlic and keep separate.
- In a kadai add more amount of oil. Once heated add mustard seeds.
- When it splutters add onion and fry til it becomes soft.
- Then add crushed garlic and fry til it is brown.
- It gives a good aroma.
- Then add tomatoes, sambar powder, chili powder, salt, turmeric powder and cook for few mins.
- Need not add water as tomato itself will leave more water.
- It should be cooked for nearly half an hour till the tomato gets smashed like thokku or chutney.
- If there's no water add little water.
- Once cooked off the stove.
This delicious thokku can be served with idli, dosa, chapathi.
This can be kept refrigerated for 10 to 15days as we add more of oil and cook it for a longer time.
INGREDIENTS:
Tomato - 3
Onion - 1/2
Curry leaves - few
Coriander leaves - few
Salt - to taste
Turmeric powder - a pinch
TO GRIND:
Coconut - 1cup
Roasted dalia split ( pottukadalai) - 1/2sp
Cinnamon - 1stick
Clove - 2
Fennel seed (sombu) - 1/2sp
Red chili - 3
Garlic - 3nos
METHOD:
- Slice onion and tomatoes lengthwise.
- Grind the above given ingredients to a paste.
- Keep kadai. Add oil, onion and fry til it gets translucent.
- Add tomato and fry til becomes soft.
- Now add the grinded mixture, turmeric powder, salt and little water.
- Let it boil for 10 mins till the raw smell leaves.
- Finally add curry leaves and coriander leaves and boil for 2mins.
- Off the flame and serve hot with idli or dosa.
INGREDIENTS:
Brinjal(egg plant) - 2
Tomato - 2
Onion - 1/2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Tamarind - 1sp tamarind water or a small pinch
Green chili - 1
Sambar powder - 1/2sp
Salt - to taste
Turmeric powder - a pinch
FOR SEASONING:
Mustard seeds - 1/4sp
Curry leaves - few
Coriander leaves - few
Red chili - 1
METHOD:
- Slice onion, tomato, brinjal and green chili lengthwise.
- Keep cooker. Add oil and once heated add mustard seeds.
- When it splutters add curry leaves, cumin seeds and coriander seeds.
- When it is brown add onion and fry til it becomes translucent.
- Then add brinjal, tomato, turmeric powder, salt and add half a glass of water.
- Close cooker and allow it to boil for 2 whistle.
- Open and take the floating juicy tomato water in a separate vessel and keep aside.
- Now add coriander leaves and grind the remaining items in cooker using smashing tool.
- Finally mix the tomato water into cooker and serve hot with idli and dosa.
INGREDIENTS:
Tomato - 3
Onion - 2
Green chili - 2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Coriander leaves - few
Mustard seed - 1/4sp
Curry leaves - few
Turmeric powder - a pinch
Salt - to taste
METHOD:
- Slice onion, tomato and green chili lengthwise.
- Keep cooker. Add oil and once heated add mustard seeds.
- When it splutters add curry leaves, cumin seeds and coriander seeds.
- When it is brown add onion and fry til it becomes translucent.
- Then add tomato, turmeric powder, salt and add half a glass of water.
- Close cooker and allow it to boil for 2 whistle.
- Open and take the floating juicy tomato water in a separate vessel and keep aside.
- Now add coriander leaves and grind the remaining items in cooker using smashing tool.
- Finally mix the tomato water into cooker and serve hot with idli, chapathi or wheat dosa.
INGREDIENTS:
Fish - 1kg
Onion - 1/2
Garlic - 7
Ginger - 1/4th to garlic
Chilli powder - 3sp
Coriander powder - 1/4sp
Pepper - 1/4sp
Curd - 1/2sp
Egg - 1
Lime syrup - 1sp
Garam masala - 1/4sp
Maida (All purpose flour) -
Corn Flour - 1sp
Rice flour - 1/2sp
Salt - to taste
Oil - to fry
Color powder - a pinch (if required)
METHOD:
- Grind onion, ginger, garlic and pepper to a fine paste
- Add all the above ingredients with grinded paste except oil to fish and marinate it for 2 to 3 hrs.
- Then fry in oil.
- Serve hot with onion and lemon.
INGREDIENTS:
Fish - 1kg
Ginger - 5
Garlic - 1/2 of garlic
Onion - 3
Tomato - 2
Coconut - 1small cup
Kulambu milagu podi - 1 1/2sp
Sambar powder - 1 1/2sp
Tamarind - 1 lemon size
Salt - to taste
Curry leaves - few
Turmeric powder - 1/2sp
Mustard seeds - 1/2sp
Red chilli - 1 (for seasoning)
METHOD:
- Keep kadai and oil to it.
- Now add the chopped onion, ginger and garlic to fry till it becomes translucent.
- Then add tomato and fry for a while. Allow it to cool and grind it to a smooth paste.
- In an empty kadai, add oil, chopped onion, tomato, grinded mixture, turmeric powder, salt, kulambu powder, sambar powder and finally tamarind syrup.
- Allow the above items to boil til the raw smell goes off.
- Now add fish to it and close kadai in a simmer mode for 10 to 15 mins till fish gets cooked.
- Now season it with Mustard seeds, 1 piece finely chopped garlic, red chiili and curry leaves.
- This can be served with hot rice.
