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Thakkali Chammanthi / Tomato Chutney

In: Appetizer, Chutney, Gluten free

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato chutney / Thakkali Chammanthi.

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Split Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Whole Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil

Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger , red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney.

For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uttapam or even rice and dal.

We enjoyed this with Ragi Idli and Drumstick Sambar | Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian

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Sambrasam#SoupSwappers

In: Main course, Rasam, Sambar

This is a fusion of sambar & rasam, really so very de ..ee ..licious, it has a tangy, peppery garlic flavor. It so simple to make and once you taste it, your addict to it and will have more servings.

A super delicious, lip-smacking meal, that goes perfectly well with rice, idli or dosa . In this recipe the use of turmeric is more, so do use it as given in the ingredients list.

Ingredients
1/3 Cup Tur dal - wash and soaked for an hour
1 Cup Tamarind juice

Coarsely Grind
1 Teaspoon Black Peppercorns
6 Big Cloves Garlic
½ Teaspoon Cumin seeds

Other Ingredients
2 Medium Tomato -chopped
3 Dried Red Chillies
2 Tablespoons Turmeric powder
1 Tablespoon Heaped Oil
1 Teaspoon Mustard seeds
A Bundle Coriander with stalks
3 -4 Sprig Curry leaves with stalks

1 Green Chilly
Salt to taste
½ Teaspoon Asafoetida
Method

Soak a lemon size ball of tamarind in 250ml warm water and squeeze out the juice as much as you can.

Take a pressure cooker add washed tur dal and sufficient water. Cover with the lid and cook till on medium high flame for 3 whistles. Let the cooker cool completely.

In the meantime heat oil, in a large pot/kadai, add mustard seeds, turmeric powder, dry chillies, sauté for a minute. Add tomatoes, salt and cover simmer on low flame till soft and mushy.

Once the tomatoes are softly mashed

add the tamarind juice

bundle of curry leaves, coriander stalks, the ground garlic, cumin, pepper, salt to taste

cooked dal, give it a good mix and bring it to a boil.

Then add 2 cups water let is simmer for 5 - 6 minutes over on medium low flame, stirring after every 2 minutes.

Now add the asafoetida and green chilly let it simmer for 2 minutes, that's it. Switch off the flame. Drizzle a teaspoon of lemon juice this is optional, but it does give a tangy flavor.

Sambrasam is ready. It is very good to drink as a hot soup, taste delicious, serve with hot steamed rice.

It's so yummilicious and delightful, you will love it we had this as our soup with steamed rice.
Labels: Sambar, Rasam, South Indian, Soup, Soup Swappers, Main course, Spicy

Soup Swappers - September 2021

Spicy Soups

Fire Roasted Hatch Chili and Corn Soup by Magical Ingredients
Instant Pot Chicken Tortilla Soup by A Day in the Life on the Farm
Make-Ahead Spicy Oktoberfest Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Sambrasam by Sneha's Recipe
Sausage, Vegetable, and Bean Soup by Karen’s Kitchen Stories
Cajun Gumbo with Chicken, Andouille, and Shrimp + 2018 Maricool Muscadet by Culinary Adventures with Camilla

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Quinoa Dosa With Peanut Coconut Chutney

In: Breakfast, Chutney, Crepes

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame.

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!!
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery
Kung Pao Chicken by Palatable Pastime
Minty Tomato Peanut Chutney by  Magical Ingredients
Quinoa Dosa With Peanut Coconut Chutney by Sneha's Recipe

2 comments

Kerala Style Egg Stew With Idiyappam#Soupswappers

In: Breakfast, Coconut Milk, Egg

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame.

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil.

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes.

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading.

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist.