Malli/Kothamalli Thokku

 

Ingredients:
Kothamalli - 2 bunches
Small onion - 10
Garlic - 10
Dry Red Chilly - 15
Tamrind - 2 lemon size
Mustard seeds - 4 tsp + 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds  - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Wash and clean coriander leaves with stem and set aside.
• Soak tamrind in little hot water for a while.
• Now heat an pan and drr roast mustard seeds and fenugreek seeds.
• Do this in low flame, set this aside.
• To the same pan add in oil and add chillies and saute it.
• Transfer this to plate.
• Blend these three to a fine powder and set aside.
• Now the pan add in oil, add in onions, garlic and saute for few mins.
• Transfer this to blender.
• Add in coriander leaves and saute a min.
• Add this to blender.
• Add in salt and blend it without adding water.
• Add the blended chilly and seeds powder and blend again.
• Now heat oil in pan and add in urad dal, when color changes add in mustard seeds.
• Add in cumin seeds, deseed and break and add two chilly.
• Add in curry leaves, cook in low flame.
• Add in the blended paste and mix well.
• Cook till oil oozes.
• If needed you can add jaggery at this moment and cook for a min.
• Goes good with rice/idly/dosa,

Pudhina Malli Thokku

 

Ingredients:

Small onion - 10-15

Garlic - 10-15

Mint leaf - 2 handful

Corainder Leaf -  1-2 handful

Tamrind -  Lemon size

Dry Red Chilly -  3

Kashmiri Chilly  - 3

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/8 tsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Corainder seeds - 1 tbsp

Hing - a pinch

Salt, Water, Oil- As reqd

Method:

• Heat oil in pan and add in channa dal, urad dal and coriander seeds.
• Add in chilly and hing and saute in low flame.
• Transfer this to plate.
• Now heat oil in pan and add in onions and garlic and saute for a while.
• Add it to plate.
• Now to the same pan add in cleaned tamrind and saute for while.
• Add all these to blender.
• Add in salt and turmeric powder and blend coarsley.
• Heat oil in pan and add in cleaned and washed mint and corainder leaves.
• Saute for few seconds and add to blender.
• Blend it coarsely without adding water.
• Heat 2 tbsp oil in pan.
• Add in mustard seeds, cumin seeds and fenugreek seeds.
• Cook in low flame.
• Add in blended paste and mix well.
• Cook in low flame 8-10 mins till oil oozes out.
• Store it in airtight container.
• Goes good with idly.dosa.
• Can also mix in rice.

Murungakaai / Drumstick Thokku

Ingredients:

Drumstick - 3
Onion - 1 (fine chop)
Tomato - 3 (fine chop)
Green Chilly - 1
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Curry Leaves - a sprig
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Kadala paruppu  -1 tsp
Cumin seeds -1/s tsp
Oil - 2 tsp
Salt, Water - As reqd

To Grind:

Coconut - 1/4 cup
Cashewnuts - 8
Poppy seeds - 1 tsp
Water - Little

Method:

• Heat oil in pan and in drumstick pieces and saute.
• Saute for 2 mins and transfer to plate.
• To the same pan add in oil and add mustard seeds, urad dal.
• Add in kadala parupu and cumin seeds.
• Add in onion, ginger garlic paste and saute in low flame.
• Add in chilly and curry leaves and saute in low flame.
• Once onion turns into mild brown color add in tomatoes.
• Add in spice powders and salt.
• Cover and cook in medium flame for 3-4 mins.
• Now add items under "to grind" to blender.
• Blend it and set aside.
• Now to the pan add in sauted drumstick and mix well.
• Add in blended paste and little water and mix well.
• Cover and cook in low flame for 8-10 mins.
• Cook till oil oozes out.
• Add in fine chopped coriander leaves.
• Goes good with rice//idly/dosa.

Pirandai Thokku

Ingredients:

Pirandai - 1 cup (cleaned)
Small Onion - 15
Tomato - 1 (Naatu thakaali)
Garlic - 6-7
Dry Red chilly - 9
Tamrind - 1 lime size
Kashmiri Chilly powder - 1/2 tsp
Mustard seeds - 1 tsp
Gingely Oil, Salt, Water - As reqd

Method:

• Clean the pirandai.
• First remove the leaves and other unwanted roots in pirandai.
• Break them and then remove the fibre(naar).
• Cut into small pieces.
• In a bowl add in rock salt, 1/2 lime size tamrind piece.
• Add in a cup of water and mix it.
• Now add chopped pirandai pieces.
• Let it sit till we are ready with other ingredients.
• Now peel onion, garlic and chop tomato and set aside.
• Strain the pirandai and set aside.
• Heat oil in pan and add in pirandai pieces.
• Cook in low flame till it shrinks and dries like vathal.
• Transfer to plate.
• To the same pan add in oil.
• Add in garlic and onion and saute for a while.
• Add in dry red chilly and 1/2 lime sizde tamrind piece
• Saute in low flame.
• Add in tomato pieces and cook till it is mushy.
• Turn off range and add in sauted pirandai pieces.
• Mix this and let it cool.
• Once cooled, add in required water, salt and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Once it splutters add in blended paste and cook in low flame.
• Add in kashmiri chilly powder and mix well.
• Cook in low flame, till oil oozes out.
• Goes good with idly/dosa/rice.

Note:

• Depending on the quantity of pirandai, adjust other ingredients acc.
• Also adjust spice to your taste level.

Curry Leaves / Karuvaepilai Thokku

 

Ingredients:

Curry Leaves - 1 1/4cup

Small Onion - 10-15

Garlic - 4

Dry Red chilly - 4

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Tamrind - small piece

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add in curry leaves.
• Saute this in low flame,
• Add in onion, garlic and dry red chilly.
• Add in small tamrind piece and saute in medium flame.
• Let this cool and blend it to fine paste.
• Heat oil in pan and add in mustard seeds.
• Once it splutters add in urad dal.
• Saute this low flame.
• Add in blended paste and mix well.
• Cook in low flame till oil oozes.
• Goes good with idly/dosa/rice.

Small Onion / Shallots Thokku

 

Ingredients:

Small onion  - 175 g

Dry Red Chilly - 8

Tamrind - 1/2 Lime size

Mustard seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - Little

Jaggery - Little

Salt, Oil, Water - As reqd

Method:

• Now soak the chillies in hot water.
• Soak tamrind in little hot water.
• Blend onions coarsely and set aside.
• After the desired time, strain water from chillies and add to blender.
• Blend this to fine paste.
• Now remove the dirt from tamrind and add it to blender along with water.
• Add in salt and blend it to fine paste and set aside.
• Now heat oil in pan.
• Add in mustard seeds.
• Once it splutters reduce the flame to medium.
• Add in blended onion paste and saute.
• Add in turmeric powder and hing and mix well.
• Cook well in medium flame for 2-3 mins.
• Add in blended chilly, tamrind paste and mix well.
• Cover and cook in low flame for 10 mins.
• Then add in jaggery and mix well.
• Cover and cook in low flame for 10 more mins.
• This goes good with idly/dosa.
• Stays good for long time.

Nellikai / Amla / Gooseberry - Podi

Ingredients:

Amla - 5 pieces (big ones)
Urad dal - 2 1/4 tbsp
Dry Red Chilly - 6-8
Grated coconut - 2 tbsp
Tamrind - small piece
Hing - Little
Salt - As reqd
Oil - 1 tsp

Method:

• Chop the gooseberry and set aside.
• Now to the pan add in a tsp of oil.
• Add in urad dal and roast in low flame.
• Once color changes transfer to plate.
• Add in dry red chilly and saute.
• Once it fluffs up, transfer to plate.
• Add in coconut and saute in low flame.
• Once it changes to mild brown in color, add in hing.
• Add in salt and saute for few seconds.
• Transfer this to plate.
• Add in tamrind piece and saute for 2-3 mins, till it turns dry.
• Transfer to plate.
• Now spread the chopped amla and dap it with tissue papaer.
• To the blender, add in cooled mixture and blend it to fine powder.
• Finally add in amla pieces and blend it in pulse mode.
• Blend it corasely.
• You can mix this in rice or can use as pickle.
• Stays good for 4-5 days, if refrigerated.
• Over blending may make a thogayal, which will also be good.

Coconut Thuvayal #2

Ingredients:

Coconut - 1/2 cup

Dry Red chilly - 2-3
Urad dal - 1 tbsp
Tamrind - small piece(cherry size)
Ginger - small piece

Curry Leaves - 2 sprigs
Msutard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry red Chilly - 1 (break and deseed)

Curry Leaves -  a sprig

Salt, oil, water - As reqd

Method:

• Dry roast red chilly, urad dal.
• Grind all ingredients to a fine paste.
• Heat oil and add tempering items,
• Add it to grinded paste.
• Goes good with rice, idly/dosa.

Tomato Onion thokku

 

Ingredients:

Big onion - 2

Tomato - 3

Garlic - 6

Turmeric powder - 1/8 tsp

Red Chilly powder - 1 1/4 tsp

Hing - a pinch

Curry Leaves - a sprig

Corinder leaves - Little (fine chop)

Mustard seeds  - 1 tsp

Urad dal - 1/2 tsp

Dry red chilly - 2 (deseed)

Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in urad dal and curry leaves.
• Add in fine chopped onion and saute for a while.
• Crush and add garlic and saute in medium flame.
• Add in fine chopped tomatoes and cook till it turns mushy.
• Now add in spice powders, salt and hing and mix well.
• Add in little water and mix well.
• Add in fine chopped coriander leaves and mix well.
• Cook in medium flame till you get thokku consistency.

Brinjal Thokku #4

 

Ingredients:

Brinjal - 6

Onion - 2

Tomato - 2

Ginger garlic paste - 2 tsp

Red chilly powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Tamrind - small piece

Coriander leaves - Little

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - a sprig

Gingely oil - 3 tbsp

Salt, Water - As reqd

Method:

• Heat oil in pan add in onion and saute for a while.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomatoes and saute till it turns mushy.
• Add in brinjal and saute till color changes.
• Add in coriander leaves.
• Now add in spice powders, salt and tamrind piece.
• Mix well.
• Let this cool and blend it to a paste.
• Now heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Add in blended paste and cook in low flame till oil oozes.

Note:

• You can do the same in following way too.
• Fine chop onion and tomato.
• Instead of tamrind piece, soak amla size tamrind in water and use it.
• Cut brinjal to small pieces and use.
• Can make the recipe without blending too.

Paurpu Thuvayal/Thogayal #2

 

Ingredients:

Thoor dal - 100 g

Dry red chilly - 4 + 2

Garlic - 4-5

Tamrind - Small piece

Hing - a pinch

Curry Leaves - 2 sprigs

Mustard seeds - 1 tsp

Turmeric powder - a pinch

Salt, Oil, Water - As reqd

Method:

• Dry roast dal in low flame till color changes to mild brown.
• Add in garlic, 4 chilly, tamrind and curry leaves and saute.
• Curry leaves will turn crisp.
• Now add in hing and turmeric powder and mix it.
• Turn off range and let it cool.
• Add little water and blend it.
• Transfer to bowl.
• Heat oil in pan, add in mustard seeds.
• Deseed and add chilly.
• Add in curry leaves and add this to thuvyal.
• Goes good with idly/dosa/rice.

Tomato garlic Thokku #2

Ingredients:

Tomato - 3
Garlic - 75 g
Dry Red Chilly - 2
Tamrind - small piece 
Kashmiri chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry Leaves - a sprig
Mustard - 1/2 tsp + 1/2 tsp
Fenugreek seeds - 1/2 tsp
Gingely Oil - 3 tbsp

Method :

• Heat a pan and add 1/2 tsp of mustard seeds and fenugreek seeds.
• Dry roast in medium flame till color changes.
• Transfer to plate and let it cool.
• Crush it to fine powder using mortar and pestel.
• Set this aside.
• Heat oil in pan add in garlic(reserve few) and saute in low flame.
• Once color changes add in tomatoes and cook till it turns mushy.
• Add in tamrind piece, chilly powder and turmeric powder.
• Add in salt and cook till all blends together.
• Let this cool and blend it to fine paste.
• Don't add water while blending.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves, dry red chilly(deseed and add).
• Crush the reserved garlic and add in.
• Saute in low flame.
• Add in curry leaves, blended paste and mix well.
• Cover and cook in low flame.
• Cook till oil oozes out.
• Finally add the crushed powder and mix well.
• Cook for a min.
• Goes good with idly/dosa/poori/chapathi.

Brinjal Chutney / Thokku #2

 

Ingredients:

Onion - 1 (small dices) or Small onion - 12-14

Tomato - 1

Brinjal - 3

Potato - 1 

Garlic - 7 (crush)

Green Chilly - 3

Tamrind - amla size (small)

Red Chilly powder - 1 tsp

Kashmiri Chilly powder - 1/2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly  - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Soak tamrind in hot water.
• After a while, strain this and set aside.
• Cut the brinjal and soak it in water.
• Heat oil in pan (I used small pressure cooker).
• Add in mustard seeds, cumin seeds, dry red chilly and curry leaves.
• Add in crushed garlic and green chilly.
• Saute this in medium flame.
• Add in onion and saute.
• Add in tomato and saute it.
• Add in tamrind water, spice powders and salt and mix well.
• Add in chopped potato and brinjal and saute well.
• Add in 1/2 cup of water and salt and mix well.
• Pressure cook for 4-5 whistles.
• Once pressure is released, use a masher and mash well.
• Goes good with idly/dosa/chapathi/poori.

Garlic Thokku

Ingredients:

Garlic - 20
Thick Curd - 1/4 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Kashmiri Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/4 tsp
Urad dal - 3/4 tsp
Channa dal - 3/4 tsp
Curry Leaves - a sprig
Gingely Oil - 1 1/2 tbsp
Salt - As reqd

Method:

• Peel garlic and crush them and set aside.
• Heat oil in pan and add urad dal and channa dal.
• Cook in medium flame.
• Once there is mild change in color, add in mustard seeds.
• Add in cumin seeds and curry leaves.
• Add in garlic and saute till it changes to mild brown color.
• Now reduce the flame to low.
• Add in spice powders and water and mix well.
• Add in salt and cook for 3 mins.
• Whisk curd and add.
• Mix it, it will curdle.
• Cook in low flame for 4 mins.
• It will become thick like thokku.
• Goes good with idly/dosa.

Onion Thokku #2

 

Ingredients:

Onion - 1 1/2 (fine chop)
Tomato - 1 (fine chop)
Chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/8 tsp
Fennel powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in channa dal and curry leaves and saute.
• Add in onion and saute for a while.
• Add in tomatoes and cook in low flame.
• Cook till it turns mushy.
• Now add spice powders and salt and mix well.
• Add in little water and cover and cook till oil oozes.
• Goes good with chapathi/Idly/dosa.

Ginger Chutney #2

 

Ingredients:

Ginger - 75 g

Small onion - 10

Garlic - 2

Coconut - 1 1/2 tbsp

Dry Red Chilly - 2 1/2 + 1

Urad dal - 1 1/2 tsp

Channa dal  - 1/2 tsp

Mustard seeds - 1/2 tsp + 1/4 tsp

Fenugreek seeds - 1/4 tsp

Tamrind - small piece

Kashmiri Chilly powder - a pinch (optional)

Hing - Little

Jaggery - Little

Curry Leaves - Few sprigs

Salt, Oil, Water - As reqd

Method:

• Wash and peel ginger and cut into small pieces.
• Heat oi in pan and cook in low flame.
• Add  urad dal, channa dal, curry leaves.
• Saute for few mins.
• Add in mustard seeds, fenugreek seeds, chilly (2 1/2) and saute.
• Add ginger pieces and saute for a while.
• Add in onion, garlic and tamrind piece and mix well.
• Now add coconut and mix it.
• Add in hing and salt and turn off range.
• Let it cool.
• Add water and blend it to fine paste.
• Heat oil and add blended paste.
• Cook in low flame till it thickens.
• Transfer to bowl.
• Heat oil in pan and add mustard seeds.
• Add in chilly and curry leaves and add to chutney.

Vazhaithandu Thuvayal

 

Ingredients:

Vazhaithandu - 1 
Thoor dal - 2 tbsp
Dry Red Chilly - 4 (to grind), 2 (deeseed add to temper)
Coconut - 1/2 cup (grated)
Tamrind - small piece 
Hing - a pinch
Curry Leaves - few sprigs
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
GreenChilly - 1
Salt, Water, Gingely oil - As reqd

Method:

• Chop vazhaithandu and soak in buttermilk till you use.
• Heat oil in pan and add a sprig of curry leaves.
• Add in thoor dal and red chilly.
• Saute till dal color changes.
• Cook in low flame.
• Wash vazhainthandu in normal water and add it.
• Add in grated coconut and mix well.
• Cook in low flame for a min.
• Add in tamrind, hing and salt and mix it.
• Let it cool and blend it to a fine paste.
• Add water accordingly.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves, red chilly (2), green chilly.
• Add this to chutney.

Mulangi / Raddish Thovayal

 

Ingredients:

Radish - 1 

Onion - 1 

Dry Red Chilly - 3-4

Urad dal - 1/2 tbsp

Tamrind - small piece

Hing - Little

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add urad dal.
• Saute till color changes, then transfer to plate.
• Add chilly and tamrind and saute for a while.
• Transfer to plate.
• Add in onion and saute for a while and transfer to plate.
• Then finally add raddish and saute for few seconds.
• Now add all this to blender and blend it to a fine paste.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and let it spluttter.
• Add this to blended paste.
• This thovayal goes good with  dosa or idly.

Onion Thokku #1

 

Ingredients:

Big Onion - 2

Garlic - 3

Mustard seeds - 1 tsp + 1 tsp

Channa dal - 1 1/2 tsp

Dry Red Chilly - 3

Tamrind - small piece

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add channa dal, mustard seeds.
• Transfer to plate.
• To the same pan add chilly and saute and transfer to plate.
• Add little oil and add onion and saute for a while.
• Transfer to plate.
• Let this cool.
• Add tamrind, salt and water and blend to fine paste.
• Heat oil in pan add mustard seeds, curryleaves.
• Add blended paste and cook in low flame for 2 mins.
• Serve hot with idly/dosa.

ChauChau / Chayote Squash Thogayal

 

Ingredients:

Chau chau - 1/2

Small onion - 6

Garlic - 6

Coconut- 2 tbsp (grated)

Green Chilly - 1

Dry Red Chilly - 2

Coriander Leaves - Little

Curry Leaves - 2 sprigs

Tamrind - small piece

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Hing - a pinch

Salt, Water, Oil - As reqd

Method:

• Peel and chop chau chau and set aside.
• Heat oil in pan and add onion, garlic and chilly.
• Add in chau chau and saute for 2-3 mins.
• Add in coriander leaves, a sprig of curry leaves.
• Add in tamrind piece, hing and salt.
• Mix this well.
• Set aside to cool.
• Blend this to fine paste, by adding water.
• Now heat oil in pan and add mustard seeds.
• Add in urad dal and curry leaves.
• Add this to thogayal and serve it with Idly/Dosa.