Pudina Thogayal - Mint Thogayal - South Indian Mint Chutney with Coconut - Vegan

Wishing you all a very Happy New Year. I hope you all enjoyed a great holiday season. I have been seeing a lot of people post New Year Resolutions. I am very scared of them. They have failure written all over them. When it comes to resolutions, I think New Year ones have the highest failure rate. But that does not stop anyone of us from taking up a resolution, does it? So like every one I decided to change my life in some small ways possible. So for the sake of the blog, and my love for it i think I should get more regular in blogging. So hoping this to be the beginning of a wonderful year filled with recipes and friendship!

Today's recipe is a very simple one. Its a healthy side dish for your rice. For me, I love thogayals as a side for dosa and idlis better. It can be used as sandwich spread or instead of pesto :-) So whichever is your choice, do make this and enjoy with your family!

Green Apple Thokku - Green Apple Pickle

Thokku is a pickle preparation very popular in Tamil Nadu. A pickling vegetable is grated and cooked in spices till all the water evaporates. I have prepared the Tomato Thokku and posted here before. Another popular thokku is made with Garlic. I am yet to post a recipe for that. I will definitely post it this summer!

Coming to today's thokku, it was a result of a discussion we had in a facebook group. I just knew it will be amazing. Ran off to the kitchen to make it immediately. What a wonderful preparation. Do try this unusual thokku today and let me know what you think.

Ingredients

Green Apple 5 (450gms when pealed and cored)
Sesame Oil  6 tbsp
Mustard 1 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves 1 sprig
Hing generous pinch
Kashmiri Chilli Powder 3 tsp (for mild thokku)
Salt to taste (I used a little less than 1 tsp)

Method of Preparation

1. Peal, quarter and core the green apples. Chop them finely, grate or pulse in a food processor.

2. Heat oil in a heavy bottomed pan. Add mustard seeds.

3. When it sputters, add fenugreek seeds, curry leaves and hing.

4. When it sizzles, add apples.

5. Cook till the water drains from the apples and oil starts to ooze.

6. Keep stirring well towards the end.

7. Cool and store in an airtight container in the refrigerator. Use a clean dry spoon to take the thokku every time.

It will stay good for a week or even upto a month  (if care is taken while handling and cooking). I would recommend using it in a week or 2. 

Tzatziki - Greek Cucumber and Yogurt Dip

Tzatziki is a Greek Yogurt based recipe. It can be used in a variety of ways. It can used a dip - will work great with some Pita Bread, Carrot or Celery sticks. It can be used along with fillings in a Pita Pocket. You can use this as a substitute for Mayo in Burgers. You can also use it as a Raita with Indian Style Rice or Parata.

Thakkali Thokku - Tomato Pickle

Thakkali Thokku (a kind of tomato pickle) is a family favourite. It differs from chutney where tomatoes are sauted till cooked and then made to a paste. For a thokku, the tomatoes are cooked thru till most of the water is drained.

Every time we visit India, my Mother in Law makes us this huge jar full of thokku. It will be brought here and we would devour it for about a month. Somehow this was something she made and not something I ever tried. Since making it a few weeks ago, I have already made it a couple more times. We all love it at home, including my little one. So my version is pretty mild. You can make it spicy if you like it that way.



Be warned that a Kilo (10 medium) tomatoes will only fetch you a jam jar full of pickle. So if you want loads, do double or triple the quantity. When I get from India, it is a huge jar. Now I realize my MIL must be easily processing about 5-6 Kg of tomato!



Ingredients

Tomato 10 medium (1Kg)
Sesame Oil (see below) 6 tbsp
Mustard 1 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves 1 sprig
Hing generous pinch
Kashmiri Chilli Powder 3 tsp (for mild thokku)
Salt to taste (I used a little less than 1 tsp)

Method of Preparation

1. Pulse the tomatoes in a food processor or finely chop them.

2. Heat oil in a heavy bottomed pan. Add mustard seeds.

3. When it sputters, add fenugreek seeds, curry leaves and hing.

4. When it sizzles, add tomatoes.

5. Cook till the water drains from the tomatoes and oil starts to ooze. Initially the water will splash. So you can cover and cook.

6. Keep stirring well towards the end.

7. Cool and store in an airtight container in the refrigerator. Use a clean dry spoon to take the thokku every time.

Notes about Oil

* Any oil will work. But Sesame Oil/Gingely Oil (Nalla Ennai) especially Idayam Nallannai enhances the taste like none other can!

* You can use more or less oil as per your taste and dietary requirement. The  6tbsp I used was slightly above average and tasted perfect. Even 3-4 tbsp should work.

Kariveppilai Paruppu Podi - Spice Powder made with Lentils and Curry Leaves

Curry leaf is an amazing herb with a lot of medicinal properties. It happens to be my favorite as well. I have made Kariveppilai Podi (curry leaf powder) before. This version is a spin on the classic Paruppu Podi

Adapted from here



Ingredients

Curry Leaf 1 cup
Toor Dal 1/2 cup
Roasted Gram Dal / Pottu Kadala 2 tbsp
Red Chilli 2 (or more depending on your chilli)
Pepper 1/2 tsp
Cumin Seeds 1/4 tsp
Oil 1 tsp
Salt a little

Method of Preparation

1. Heat a little oil in a pan. Add the toor dal and pottu kadalai. Saute till it starts to brown.

2. Add the red chillies, pepper, cumin. Saute for a minute or 2.

3. Add the curry leaves and switch off. It will dry up.

4. Let it cool and then powder.

Store in an air tight jar. Stores well for a week or so.  If stored in Fridge, it lasts for 3 weeks (don't know about more than that as it always gets over by that time). Mix with rice and enjoy!

Roasted Pumpkin Thogayal - No Coconut Recipe - Roasted Pumpkin Spread/Dip

Thogayals form a great part of meal in South India. Typically it is used in combination with rice and a dry side dish. In our family we love eat it with dosas and idlis as well. Thogayals can be made with or without coconut. This one does not use one and has the goodness of vegetables in it.

You can use this as a dip or a spread as well. Will taste awesome!



Ingredients

Roasted Pumpkin 1 cup
Urad Dal 1/4 cup
Dry Red Chilli 2
Tamarind paste 1/2 tsp
Oil and Salt to taste

Method of Preparation

1. Cut the butternut squash into 2 vertically. Brush a little oil and bake in a preheated oven at 150C for 45 min. Scoop out the flesh and keep ready. I used half of a small squash to get 1 cup of roasted pumpkin flesh. You can alternately, just peal, chop and cook the pumpkin.

2. Heat a little oil in a pan. Add the urad dal. Roast till it turn slightly brown.

3. Add the broken red chilli as well.

4. Grind the dal, chilli, tamarind paste, salt and pumpkin into a coarse paste by adding very little water.

Enjoy as a dip for carrots/chips or a sandwich spread or as a chutney for dosa/idli.

Pulikachal - Puli Sadam - Tamarind Rice - Puliyodarai

Pulikachal is a tamarind based sauce and is used to make a rice variety called Puli Sadam (or Tamarind Rice). It can be used as an awesome spread for Sandwiches too. Its quite popular in South India. It keeps well for a long time. So you can make the sauce ahead of time and keep in fridge. Just make sure you use a clean and dry spoon to take it out.

My best memories of Puli Sadam is from my childhood. When we did train journeys (2 days worth of it) to get to my grand parent's house, my mom used to pack food for us. Poori Masala was usually for day 1. Day 2 usually was puli sadam and Idli with molaga podi. And loads of snacks packed from home. Not to forget the coffee/tea from the train. Though just mediocre, we used to love buying them with some snacks from different states we used to pass by. One of the nights, my dad would buy us Railway Meals as well. Again, it was not great tasting, but we used to look forward to it!



This post is for my friends M and N who love Puli Sadam. We used to take some rice variety while going hiking. And after a long hike, picnic was fun. Miss you guys!

My MIL makes really awesome Pulikachal. She packs a jar for us whenever we visit. It lasts in the fridge for us for upto a month.. A real treat.



The Red Chilli and Puli (tamarind) you use for this recipe is very much dependant on the type you get. Most recipes call for 10-15 red chillies. But mine was super hot chilles and the 2-3 that I used made my rice nice and spicy. So it is about making it and experimenting with the quantity based on your chilli. I would recommend starting low and upping it if needed.

Ingredients

Mustard 1/2 tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Hing/Asafetoda 1/4 tsp
Dry Red Chilli 1
Curry leaves few
Tamarind Paste 1.5 tbsp
Peanuts 1/4 cup
Sesame Oil (or any oil) 2-3 tbsp
Salt a little

To Dry Roast
Channa Dal 2 tbsp
Coriander Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Dry Red Chilli 2 (usually ppl add upto 10 chillies here. But mine are super spicy and this itself make the sauce very spicy)

Method of Preparation

1. Heat a pan and add the channa dal. Dry roast till it browns a little. Remove and keep aside.

2. Add the coriander seeds, fenugreek seeds and broken dry red chilli. Roast till sizzles a little and add to the dal.

3. Powder them and keep ready. Mix the tamarind paste with 2 cups of water and keep ready.

4. In the same pan, add Sesame Oil (or any oil). Add the mustard.

5. When the mustard sputters, add the channa dal and urad dal.

6. Add Hing, Dry Red Chilli and Curry leaves.

7. Add the Tamarind Water. Bring it to a boil.

8. Add the powdered spices and give it a mix. Add the peanuts as well.

9. Cook till the mix thickens and forms a paste.

10. You can mix required quantity of the mix with rice and eat.

I was able to make Puli Sadam with 3 cups of rice using the above mix.

Cucumber Raita - Cucumber Thayir Pachadi

Ingredients

Cucumber 1 large (about 1.5 cups)
Yogurt 1.5 cups
Water 2 tbsp (if your yogurt is too thick)
Green Chilli 2-3
Salt as required

Method of Preparation

1. Chop cucumbers and green chillies. Add to a bowl.

2. Add yogurt (water if needed) and salt.

3. Mix everything well.

This works perfect with Biriyani and of course with Kothu Parota or Kotha Roti. 

Kothamalli Thogayal - No coconut recipe - Super Spicy Recipe

Inspired by my Red Chilli Chutney, I made this Thogayal. Be warned that it is super spicy. You can make this very mild as well by reducing the chilli used. It is a no coconut recipe. So it will keep good in Fridge for a couple of days.

Ingredients

Coriander Leaves 1 big bunch
Onion 1
Whole Pealed Urad dal 1 tbsp
Dry Red Chilli 10
Tamarind 1/2 tsp
Hing a little
Oil and Salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add chopped onions. Saute till it starts to brown.

2. Add urad dal. Let it turn slightly brown.

3. Add red chillies and saute for another min or two

4. Add all these to a mixie. Also add tamarind paste, hing and salt.

5. Grind into a smooth paste. Add coriander leaves and a little water. Grind into a paste

Makes a perfect side dish for idli and dosa!

Raita with Sprouts

You do get bored making the same Onion-Tomato Raita every day, don't you? Well, nothing wrong with it. It is just awesome and I have to agree nothing can beat the taste of that.

But every so often we do need a change. When one of those waves struck, I made this Masala Raita a long time ago. It was loved by one and all.

Now it was time to experiment with some sprouts. And I have to say, it was way too good. No one would believe something as healthy as this could be this tasty. Perfect accompaniment to some Parata or Biriyani.



Ingredients

Onions 1
Sprouts 1 cup
Yogurt 1.5 cups
Water 1/4 cup (or as needed)
Salt to taste
Oil

Red Chilli powder a few pinches while serving
Chaat Masala a few pinches while serving

Method of Preparation

1. Heat a little oil in a pan. Add the onions and saute for a minute.

2. Add the sprouts and saute for a couple more minutes.

3. Transfer to a bowl and let it cool.

4. Whisk the yogurt well. Add a little water if needed. Add some salt as well.

5. Add the yogurt to the sprout mix. Stir well.

6. Serve topped with some chilli powder and chaat masala.

Avant Garde Cookies are making a dish starting with the first letter of their name. So with R it is Raita!

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Broccolli Chutney - Broccoli Thogayal - No coconut recipe

If you are thinking what is a Broccoli doing in a chutney, you will be pleasantly surprised. Chutneys are required for most South Indian Tiffin Items like Idli, Dosa etc. And serving the same chutney every day kind of gets boring. Then you start thinking of ways to sneak in healthy stuff into that.

I saw this recipe in my friend Sangee's blog last year. I decided to make it immediately. Somehow ended up not making it at that time. Just remembered it this week and quickly whipped up this chutney/thogayal for our weekend breakfast.

You can feed this to even Broccoli Haters. It is well disguised and finger licking good.

Ingredients

Broccoli 1 head (about 2 cups)
Onion 1
Garlic 4 pods
Ginger 1 inch piece
Coriander seeds 1.5 tsp
Channa Dal 2 tsp
Dry red chilli 2
Tamarind Pulp 1/2 tsp
Coriander leaf a handful
Oil and salt to taste



Method of Preparation

1. Heat a little oil in a pan. Add Coriander seeds, channa dal and red chillies.

2. When it is roasted, add chopped onions, garlic and ginger. Saute till it is slightly browned. Add to a mixie.

3. In the same pan, add broccoli florets and saute for a few minutes till it is wilted a little.

4. First grind the onions and make a paste.

5. Then add the broccoli florets along with coriander leaves, tamarind and salt.

6. Grind to a coarse paste adding a little water.

7. You can optionally do a tempering of mustard, urad dal, red chilli and curry leaf.

Hingwale Aam Ka Achar - Instant Mango Pickle flavoured with Hing

Mango Pickle is made commonly in my home state of Kerala. While watching Master Chef India, I saw this recipe. It was a Punjabi recipe. Interestingly it tasted quite similar to the cut mango pickle prepared in Kerala.

The big advantage of this kind of pickle is that it is Instant. You can prepare and consume it immediately. It will keep good in the fridge for a few days.



Ingredients

Raw Mango 2.5 cups
Mustard 1/2 tsp
Kashmiri Red Chilli Powder 3 tsp
Turmeric 1/2 tsp
Hing/ Asafoetida1 tsp
Salt 1 tsp
Oil 3-4 tbsp (I used Gingelly oil)

Method of Preparation

1. Chop the mango into small bits. 

2. Heat oil in a pan. Add mustard. 

3. When it sputters, add Kashmiri chilli powder, turmeric and hing.

4. When it sizzles, add chopped mango and salt.

5. Mix and saute for a couple of minutes. 

Manga Sweet Pachadi - Mango Pachadi - Mango Jam

Sweet Pachadi is usually a fruit cooked in turmeric water, then sweetened with jaggery, spiced with chilli powder. The most popular ones are made with raw mango and pineapple. It is usually made for a feast. This Mango Pachadi is awesome with the sourness from the raw mango, sweetness from the jaggery and the spiciness from the chilli powder. You can use this as a spread for Toast as well.

Ingredients

Raw Mango 1 (about 1 cup)
Jaggery 1/2 cup (start with 1/4 cup. Mine is not a very sweet jaggery)
Red Chilli Powder 1 tsp
Turmeric 1/4 tsp

To temper
Oil a little
Mustard 1/2 tsp



Method of Preparation

1. Peal and chop the mango.

2. In a pan, add the chopped mango along with a little water and turmeric powder. Boil till it is cooked well.

3. In another pan, add the jaggery and little water. When it is melted, filter out any impurities. Keep ready.

4. Add the jaggery syrup and chilli powder to the mango mix. Simmer till it thickens.

5. Heat a little oil in a pan. Add mustard. When it sputters, add to the pachadi.. 

Naga Tomato Chutney - No Oil Recipe

Recipes from North East of India are not quite common to come across. My exploration for recipes from other regions of India brought me to Nagaland when a friend of mine posted this recipe here. I  bugged her a few times with questions. Well you might ask what is to ask for such a simple recipe. but you have to understand that I am making something from a state I cannot even spot on a map. I am sooooo happy to have found a variation of Tomato chutney.

Ingredients (Serves 2)

Tomato 4
Green Chillies 4
Garlic pods 4
Ginger 2 inches
Coriander leaves a handful
Mint Leaves a handful
Water 1.5 cups
Salt



Method of Preparation

1. Roughly chop the tomatoes, green chillies, garlic, ginger, coriander leaves and mint leaves.

2. Add it to a pot along with 1.5 cups of water and some salt.

3. Bring to a boil and cook till the water is almost evaporated. Switch off.

4. You can either mash it with your spatula or give a quick pulse in the mixie. I chose the latter option.

Check out the recipe for Vegetable Paniyaram that I served with these here

Thenga Thogayal - Coconut Thogayal

Thenga thogayal is not the same as Coconut Chutney. Thogayals almost always have Urad dal, red chillies and tamarind in it. Thenga Thogayal is usually eaten with rice. Mix with rice and eat with some dry side dish. I love it with idli and dosa. So I make as a side for Dosa/Idli.

Ingredients

Coconut 2 cups
Urad dal 1/4 cup
Red Chilli 4
Mustard 1/2 tsp
Tamarind 1 tsp
Hing a little

Oil and salt to taste



Method of Preparation

1. Heat a little oil in a pan. Add Mustard.

2. When it sputters, add urad dal.

3. When it starts to brown, add the red chilli and hing.  Let it sizzle for a minute. Add to a mixie.

4. Add coconut, tamarind and salt along with a little water.

5. Grind into a coarse paste.

Red Chilli Chutney - Onion Chilli Chutney

AGC are making Spreads this week. To be honest, I was in a big fix. Any place online Spreads and Dips are categorized together. And if you look in, it will mostly be dips. :-) The first thing that comes to my mind when I think about Spread is Hummus. I have already posted it here. Other one in my list is Baba Ganoush. That did not work out this time..

Reason being, I saw this recipe here and was instantly attracted. The fiery red colour indicated that it was spicy enough for me :-) Remember that it is a fiery chutney. Use sparingly. Be sure to make some other chutneys for your little ones (and the not so bold older ones too). They will not be able to eat this.

You can decrease the quantity of chillies and increase shallots to make a not so spicy 'onion chutney' as well.

We enjoyed this with some soft home made rolls and also with dosa. Divine!!

Ingredients

Dry Red Chillies 20
Shallots (cheru ulli, chinna vengayam) 1.5 cups
Garlic 1 pod
Tamarind 1/2 tsp
Hing a little
Salt to taste
Oil

Method of Preparation

1. Peal and chop the shallots and garlic.

2. Heat oil in a pan. Add the chopped shallots and garlic. Saute till it starts to brown.

3. Add red chillies and saute for a couple more minutes till the chillies are roasted.

4. Transfer to a mixie and let it cool. Add tamarind, hing and salt.

5. Grind into a smooth paste without adding any water.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Veena, Priya S

Peanut Sauce - Satay Sauce

If you are looking for a recipe for some spicy peanut sauce, this is a keeper. If was finger licking good. I plan to make this again and use it in some gravies or with noodles. Found this recipe here and had bookmarked it a long long time ago..

When Groovy Gourmets decided to make dips/spreads this month, I knew I had to make this. I am sooooo glad I tried it.



Ingredients

Onion 1 finely chopped
Garlic 2 pods finely chopped
Peanut Butter (creamy) 1/4 cup
Sugar 1 tbsp
Chilli Powder 1 tbsp
Lemon Juice 2 tbsp
Soy Sauce 2 tbsp
Salt 1/4 tsp
Water 1/2-3/4 cup (as preferred)
Oil as required



Method of Preparation

1. Heat oil in a pan. Add onions and saute till it is starts to brown.

2. Add the garlic and saute till onions and garlic are slightly browned.

3. Add peanut butter, water, sugar, salt and chilli powder and mix together.

4. Once it comes to a boil, simmer for a minute or 2 and switch off.

5. Add soy sauce and lemon juice. Mix well.

Serve as a dip for Spring rolls or for skewers.

Roasted Red Pepper Thogayal

Roasted Red Peppers have a special place in heart. Love adding them to italian sauces and to hummus. Do check out my Red Pepper Hummus recipe. I used to buy these in jars a long time ago. No idea why. It is so simple to just roast it on stove top.

As I was roasting pepper for hummus last month, I really wanted to make a thogayal with it. And the result came out really good.



Ingredients

Red Pepper 1
Coconut 1 heaped cup
Urad dal 2 tbsp
Red Chillies 1 (this was very mild. add more for spicier version)
Oil and Salt to taste

Method of Preparation

1. Roast the red pepper on the stove top till it is charred all around.

2. Cut and trim off the ends and the seeds. Chop into smaller pieces and add to mixie.

3. In a pan, heat a little oil. Add the urad dal and roast till it starts to brown. Add the red chillies and roast for another minute. Transfer to the mixie.

4. Add coconut and some salt. Grind into a coarse paste. You will not need to add much water as the pepper will give out water. Add a little water if need be.

Serve with any dosa or idli. We enjoyed it with the milagu adai

Kathirikka Thogayal

The inspiration for this dish came from the time when I made Baingan Bharta. I really wanted to make a thogayal out of it. Thogayal from vegetables usually includes urad dal, red chillies and tamarind in addition to the vegetable. I used the same recipe for Kathirikka or Eggplant.

Be warned that eggplant shinks a lot. So 2 big ones will be enough to serve only 2-3 ppl if that is the only chutney you have.



Ingredients

Kathirikka/ Aubergine/ Eggplant 2 Big
Urad dal 1/4 cup
Red Chillies 4
Hing a little
Tamarind Paste 1/2 tsp

Little oil to brush

Oil and salt to taste

Method of Preparation

1. Preheat the oven to 230C. Line a baking sheet with aluminium foil. Place the eggplant on it. Make a few slits on it. Brush with a little oil.

2. Bake for about 30 minutes turning once @20 minutes.



3. Cool and peal the eggplant. Add to a mixie.

4. In a small pan, heat a little oil. Add the urad dal. You can use less quantity. I really love the taste and have used a little more.

5. When the dal starts to brown, add the red chillies. After a little time, transfer the contents to the mixie.

6. Add the tamarind paste, hing and salt.

7. Grind into a smooth paste. Do not add water.

Serve with dosa or idli. This is all the thogayal I got out of the 2 big eggplants.




Linking this to Lets Cook - Lentils and Legumes Event by Radhika

Linking this to South Indian Cooking - Event by Anu, Hosted by Sangee

Inji Kari - Puli Inji

Inji Kari or Puli Inji can be translated as Ginger Pickle. It is basically ginger and green chillies roasted well and then cooked in a tamarind and jaggery sauce.

It is a must in any Kerala feast. If I have to pick one dish out of the 15 or so that I made for Onam, I think I will pick this one. I have not made it since last Onam and am so surprised that I have not. The batch that I made was over the same day. Now I have to make a bigger batch this time.

Ginger has amazing digestive properties. So comes handy when eating a heavy meal.



Ingredients

Ginger finely chopped 1 cup
Green Chillies 2 chopped
Curry Leaves few
Tamarind Paste 2 tsp
Jaggery 1 tbsp
Chilli Powder 1/2 tsp
Turmeric 1/2 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Hing a 1/4 tsp

Sesame Oil 1/4 cup

Method of Preparation

1. Heat oil in a pan. I recommend a non stick pan. Add the mustard. When it sputters, add fenugreek seeds. When it starts to brown, add the curry leaves.

2. Add the ginger and green chillies. In a medium flame saute till it browns a little. Keep aside.

3. In another pan, heat tamarind paste and 2 cups of water. Add the chilli powder, turmeric powder and hing. Bring to a boil.

4. Add the ginger to this. Boil for a few minutes.

5. Now add the jaggery and cook till it all comes together and most of the water is drained. Some people keep it watery. I like mine a little bit on the drier side.

Store in an airtight container.



Linking this to Onam Special @ Sharan's Samayalarai