Tomato Onion Thokku / Pickle / Spicy Relish~ Day 116

A simple, spicy, and lip smacking Tomato onion thokku / relish recipe to go with a variety of South Indian dishes like Idli, Dosai, or any rice dish.  It makes a yummy spread for sandwiches, roti, chapati or paratha as well.

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Preparation time: 10 minutes

Cooking time: 1 to 1 and 1/2 hours

Yields: 2 cups

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Ingredients:

• Ripe Tomatoes - 10
• Onion - 1, large, very finely chopped
• Sesame oil - 1/4 cup
• Mustard seeds - 2 tsp
• Red chili powder - 1 tbsp or to taste
• Turmeric powder - 1 tsp
• Asafoetida - 3/4 tsp
• Powdered Jaggery - 2 tbsp
• Salt - to taste
• Fenugreek powder - 1 tsp

Method:

1. Wash and pat dry the tomatoes.  Cut the tomatoes into chunks.  Place the tomatoes in a blender and puree.  Keep it aside.
2. Heat oil in a large deep saucepan.  Splutter mustard seeds.  Add asafoetida and the onion.  Add a pinch of salt and saute until soft and translucent.
3. Add the chili powder and turmeric powder.  Fry for 10 seconds.  Add the pureed tomatoes along with salt and jaggery. Stir to combine. 
4. Bring the mixture to a boil and reduce the heat to medium-low.  Cook until all the moisture evaporates and until oil separates, stirring often.  Add the fenugreek powder, stir and remove from the heat.
5. Let it cool completely and store in a sterilized glass jar.  Refrigerated pickle should stay fresh for 2 to 3 weeks or up to one month.
6. This thokku / pickle goes well with idli, dosai or any rice dish.

Gongura Pachadi / Red Sorrel Leaves Chutney ~ Day 113

Gongura pachadi or chutney is a classic and authentic dish of Andra Pradesh.   It is prepared with a tangy and sour-tasting leaves called  Red Sorel.  In Tamil, it is called Pulicha Keerai.   Typically, crushed garlic is added with a tempering to the chutney.  Though I love garlic, my folks not so much.  Hence, I skipped the garlic.  Feel free to add, if you wish.  

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 Preparation time: 10 minutes

Cooking time: 15 minutes

Yields: 1 cup

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Ingredients:

• Gongura / Sorrell leaves - 2 bunches, separated from the stalks
• Dried red chilies - 8 to 10
• Coriander seeds - 2 tbsp
• Urad dal - 1 tbsp
• Mustard seeds - 1 tsp
• Fenugreek / Methi seeds - 1 tsp
• Salt - to taste
• Sesame oil - 4 tbsp

Method:

1. Wash and spread the gongura leaves on a kitchen towel.  Let it dry in a shade until completely dried.
2. In a small skillet, dry roast the red chilies, coriander seeds and urad dal until golden brown.  Remove and add the fenugreek seeds.  Roast until fragrant and light brown.  Remove and roast the mustard seeds until it starts to pop.   Let the roasted ingredients cool and grind to a coarse powder.
3. Heat 4 tbsp oil in a skillet.  Add the dried gongura leaves and saute until wilted and soft, about 5 minutes.  Let cool completely.
4. Add the sauteed gongura with the ground spice powder along with salt and pulse until combined.  
5. Transfer the chutney into a clean, dry glass jar and store in a refrigerator for up to 3 weeks.  
6. To serve: Mix the chutney with hot steamed rice and a generous dollop of ghee.

Guava Chutney ~ Day 87

With a perfect balance of sweet and spicy flavors, this guava chutney is a delicious accompaniment to any dish. 

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Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

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Slightly modified recipe from: YouTube

Ingredients:

Guava - 4 big or 10 small, seeds removed and chopped

Jaggery powder - 1/4 cup

Ginger - 1 tbsp, chopped

Green chilies - 2, slit

Red chilies - 2, broken

Mustard seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Nigella / kalonji / onion seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - a pinch

Salt - to taste

Curry leaves - few

Oil - 2 tbsp

Method:

1. Heat oil in a pan. Splutter mustard seeds.  Add ginger, green and red chilies, nigella / kalongi, fennel seeds, fenugreek seeds, asafoetida, turmeric powder and curry leaves.  Saute for 10 seconds. 
2. Add the guava and stir to combine.  Add enough water to cover the guava pieces.  Cook until soft.
3. Add jaggery powder, red chili powder and salt.  Let the jaggery melts, simmer and continue cooking until the chutney thickens, about 5 minutes.
4. Serve with steamed rice, roti or just about anything.  My favorite choice is with the good old thayir sadam / yogurt rice.  Yumm!!

Instant Apple Oorugai (Pickle) ~ Day 78

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Preparation time: 10 minutes

Yields: 4 cups

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Ingredients:

• Granny smith Apples or any tart variety apples - 4, chopped 
• Red chili powder - 2 tbsp or to taste
• Mustard powder - 2 tbsp (freshly ground black mustard seeds)
• Turmeric powder - 1/2 tsp
• Fenugreek powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Sesame oil - 2 tbsp

Method:

1. Combine all the ingredients (except oil), in a dry non-plastic dishware.
2. Heat sesame oil in a small skillet until slightly smoky.  Pour the oil over apple mixture.
3. Mix well, cover and let it rest for 15 to 30 minutes.  
4. Serve with any type of Indian food as a spicy accompaniment.  My choice is always with thayir sadam / yogurt rice.