Onion Tomato Chutney

There are thousands of Chutneys that one can think of.A fresh Chutney is customarily ground fresh on grinding stone.It is usually eaten in small amounts to add a flavor and to accent a meal.They are incredibly versatile…they go well with Idlies,Dosas,Rotis,Bread ….Tortilla Chips/Nachos too.

The easiest one is the Coconut chutney which is a speciality by itself in South India.Chutney made of Mint leaves with tint of spices and chili is the Pudina/Mint Chutney.The one with Cilantro/Coriander leaves is the Dhaniya Chutney.Using garlic pods…garlic chutney can be made.Each one is a li’l different from the other.

To go with Dosas the best one is the Onion Tomato Chutney.

Ingredients :-

Onion – 1 large chopped(Here the Onions, I get are really too huge, its equivalent to two medium sized Onions)
Tomato – 2-3 nos chopped
Red Chillies – 5
Green Chillies – 1
Urad Dal – 1 tbsp
Oil – 2 tsp
Asafoetida/hing – a pinch
Salt – as per taste

Method :-

1.Heat 1/2 tsp oil in a Kadai, saute the Urad Dal,Red Chillies and hing until the Dal turns brown.
2.Remove it and set it aside.In the same Kadai with the remaining oil toss the onions, when they turn pink add the tomatoes.Cook it well.Add salt.
3.Grind the above along with the roasted Dal to a fine paste.

Note – This chutney tastes better with Dosas more than Idlies.Some also do the seasoning using mustard seeds and curry leaves.

Thogayal

Thogayal’s are nothing but a spicy “chutney” kinda stuff which are often mixed with rice and eaten.My fav is the “Peerkangai” (Ridge guard) thogayal.

Ingredients:

Ridgeguard – 1 (peel the thick skin and chop it into cubes)
Tomatoes – 1 chopped
Red Chillies – 7-8(increase the number as per spice level)
Asafoetida – a pinch
Urad Dal – 2 tbsp
Tamarin water – 2 tsp
Oil – 1 tsp

Method –

1.In a kadai, heat 1/2 tsp oil and saute the Urad dal,red chillies and hing/asafoetida till the dal turns brown.
2.Once done keep it aside and in the same kadai add 1/2 tsp oil and saute the Ridge Guard.Once it gets tender, add the tomatoes and saute till it gets cooked.
3.Coarsely grind the Ridgeguard and the dal together along with salt and tamarin water

In the above recipe, tomatoes can be avoided.I like it to be tangy so I use tomatoes.

Similarly “Thengai Thogayal” ie. coconut thogayal can be made by using Coconut.(No tomatoes for this).The inside seeds of Snakeguard can be used to make thogayal too.The recipe is same as Ridgeguard thogayal’s recipe

For Parpu thogayal (Dal thogayal) use a handful of Toor Dal instead of the vegetables.No tomatoes or Urad dal for this.Jes saute the toor dal in oil along with red chillies and hing and coarsely grind it.

All the above thogayals shud be eaten with hot rice and ghee

Pulikachal

My Grandmom has shared a lot of recipes with me which i have written and kept it carefully.I don’t think anyone can beat her cooking skills in my family.

Pulikachal or so called the Puliyogare Gojju in the south is what I have shared below.These days its not difficult to have “Puliyogare” thanks to the MTR and the other readymade powders which are easily available.However, the authentic Puliyogare is made by mixing rice with the home made “Pulikachal”

Here is my granny’s recipe!

Ingredients :

Dry Tamarin – 1 ball size(li’l smaller than cricket ball size)
Red Chillies – 8-10 (increase the number based on the spice level required)
Methi seeds – 1/2tsp
Dhania(coriander) seeds – 1tsp
Sesame Oil – 4-5 tbsp
Mustard – 1/2 tsp
Groundnuts(peanuts) – 1/4 cup
White Sesame seeds (Til) – 1 tsp
Curry leaves – a few
Turmeric – 1/4tsp
Salt – as per taste
Asafoetida powder(hing) – a pinch

1.Soak the tamarin in water for 2-3 hrs.Extract the water and keep it aside.
2.In a Kadai, add 1/2 tsp of oil and saute the Red chillies,Methi,til & Dhania till the time the seeds turns a li’l brown in color. Cool it and make a fine powder.
2.In the same kadai add the remaining oil.When hot, season it with mustard,hing,two red chillies,curry leaves.Add groundnuts, saute till it changes its color and then add the extracted tamarin water.To this add turmeric powder and salt.
3.When it starts boiling, add the powdered mixture and stir well.
4.Cook till the time the tamarin water gets drained and you end up with a thick gravy.

Mix as much as the gravy you want with Hot rice and “Puliyogare” is ready to eat.

You can keep the Pulikachal for long by refrigerating it and use it as and when needed.

In the South, Karnataka especially people do add jaggery to give it a sweetish tinge.Some add dry coconut powder so called the “copri”.

Note – The tamarin water which is extracted should be a li’l thick.Don’t add alot of water