This Keerai thokku recipe is an easy version of Andhra style Palakura Ulli Karam recipe / Palak keerai thokku (

The post Keerai Thokku Recipe | Andhra Palakura Ulli Karam Recipe appeared first on Chitra's Food Book.

Here is a Karnataka style Menthe soppina chutney recipe for rice i.e Methi leaves chutney recipe | Fenugreek leaves chutney

The post Methi Leaves Chutney Recipe | Menthe Soppina Chutney Recipe appeared first on Chitra's Food Book.

Sundakkai Thogayal recipe | Fresh Turkey berry chutney recipe – Healthy and easy thogayal recipe with video and step-by-step pictures.

I have used dried sundakkai in various recipes. I have posted kara kuzhambu using sundakkai and a classic South Indian Arai puli kuzhambu using dried sundakkai. During my recent trip to India, I learned this recipe from my mami, an expert in cooking. She taught me so many recipes, including the classic sundakkai thogayal.

Sundakkai has a lot of health benefits. It has anti-inflammatory properties and is good for diabetics. I have used onion and garlic in this recipe, you can skip that if you do not want to add. Fresh Turkey berry also called Pacha sundakkai in Tamil has bitterness in it, we can pound this in the mortar and pestle and reduce the bitterness of the sundakkai.

Also check out Vethalai thogayal, angaya podi, Thengai thogayal, and Beetroot chutney.

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Sundakkai thogayal recipe

Fresh Turkey berry chutney recipe

Course Accompaniments

Cuisine South Indian

Keyword chutney recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Sundakkai | turkery berry
• 1 tsp ghee
• 2 tsp oil
• 2 tbsp chana dal
• 1 tbsp urad dal
• 4-5 red chilis
• 7-8 small onion
• 7-8 garlic cloves
• A small piece tamarind
• Salt as needed
• Few curry leaves

Instructions

• Wash and pound the sundakkai in a mortar and pestle.
• Add 1 tsp ghee in a pan and add the pound sundakkai
• Pounding reduces the bitterness of the sundakkai.
• Cook this for 5 minutes.
• Take out and keep aside
• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute
• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes
• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything
• Grind into a thick paste.
• Sundakkai thogayal ready

Video

Notes

1. You can skip onion and garlic if you do not like the taste.

2. Sundakkai pairs well with hot rice and also with idli and dosai

3. You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal.

Wash and pound the sundakkai in a mortar and pestle.

Pounding reduces the bitterness of the sundakkai.

• Cook this for 5 minutes.
• Take out and keep aside.

• Add 2 tsp oil and add chana dal, urad dal and red chili.
• Saute for a minute.

• When the dal starts golden brown add the small onions and garlic.
• Add 7-8 small onions
• Add 7-8 garlic cloves
• Cook for 2-3 minutes.

• Switch off
• Add curry leaves, a small piece of tamarind and salt
• Cool everything.

• Grind into a thick paste.

• Sundakkai thogayal ready.

• You can skip onion and garlic if you do not like the taste.
• Sundakkai pairs well with hot rice and also with idli and dosai
• You can add 2-3 tbsp of coconut while grinding the sundakkai thogayal

The post Sundakkai thogayal recipe appeared first on Jeyashri's Kitchen.

Paruppu  thogayal recipe | Paruppu thuvaiyal is a traditional recipe made using toor dal and black pepper as main ingredients, a recipe given with step-by-step pictures. Paruppu thogayal is one of my favorites and I love to have this with hot plain rice or for Vathakuzhambu sadam. Generally, in many Tamil brahmin houses it is made for Pathiyam, post partam food. We can add garlic pods to this to make it garlic-flavored paruppu thogayal. Amma always makes it with Milagu kuzhambu. 
If you are a big fan of thogayals do check out

• Andhra style tindora thogayal
• Pottukadalai thuvaiyal

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Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food

Course Condiment

Cuisine Indian, South Indian

Keyword chutney recipes, Thogayal recipes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 30 minutes

Total Time 1 hour

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup Toor dal
• 3 tsp oil
• ½ tsp black pepper
• 2 red chili
• 2 tbsp coconut
• Salt as needed
• 3 pinches asafoetida
• 1 cup water for soaking

Instructions

• In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
• Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.
• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
• Grind this into a slightly coarse paste. If needed add the drained water.
• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

Video

Notes

1. Paruppu Thogayal pairs well with dosai too.

2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.

3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

• In a pan add 3 tsp oil.  Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.

• Saute till the dal turns golden brown. If adding garlic add along with the dal  and roast it well.

• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.

• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.

• Grind this into a slightly coarse paste. If needed add the drained water.

• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

The post Paruppu thogayal recipe appeared first on Jeyashri's Kitchen.

Andhra-style green tomato chutney – Green tomato pachadi – Raw tomato chutney recipe with full video and detailed step-by-step pictures.

Pachadi | chutney is very popular in Andhra cuisine. Their meal won’t be complete without the addition of podis and pachadis. We call it Thogayal or thuvayal in Tamil cuisine. In Andhra, they call it pachadi. They make pachadis using many vegetables. I have even posted Andhra-style beetroot pachadi, Tindora pachadi too.

Pachadis are usually served with hot rice and ghee, but they even perfectly pair well with idli, dosai, and chapati too. Last week I saw green tomatoes | and raw tomatoes in the market. I have heard from my elders at home, that they make South Indian-style kootu, Thakkali kaai kootu and pitlai using raw tomato. When I asked about recipe ideas using raw tomatoes, I got many interesting ideas from my Instagram followers.

Most of them asked me to try Andhra-style pachadi. As I am a huge fan of spicy pachadis | thogayals, I tried the same. After referring to all the recipes shared by my readers, I adapted a convenient style to suit my taste buds. It turned out so well and in a span of 2 days, I have tried this twice. We enjoyed it with plain rice, dosai, and curd rice too.

If you are a fan of thogayals or pachadis like me, check this Raw mango thogayal, Beetroot pachadi, tindora pachadi, Coriander thogayal, chow chow chutney

Can I use Ripe tomato instead of raw green tomato? Yes, you can use red ripe tomatoes if you don’t get the raw ones.

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Green tomato chutney

Andhra style raw tomato chutney recipe

Course Accompaniments, Condiment

Cuisine Indian, South Indian

Keyword Andhra style recipes,, chutney recipes, Thogayal recipes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1 big cup

Author Jeyashri suresh

Ingredients

• 5 small green tomatoes | raw tomato
• 2 tbsp oil
• 2 tbsp peanuts
• 7 red chilis
• 2 green chilis
• 1 small piece of tamarind
• ½ tbsp sesame seeds white or black
• Handful of coriander leaves
• 1 tsp cumin seeds
• 4 garlic cloves
• Salt as needed

To temper

• 1 tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• Few curry leaves

Instructions

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.
• Add the coriander leaves, cumin seeds and tamarind.
• Saute till the peanuts are cooked well.
• Add little salt.
• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add little salt to this.
• Cook for few minutes till the tomato shrinks.
• Add tamarind to this and cook for a minute.
• Let this cool completely.
• Pulse the peanut mixture first.
• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.
• Add ¾ tbsp tbsp oil in a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.
• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

Video

Notes

1. Adjust the chilis as per your taste. Mine was a little spicy as we love that way.

2. You can saute 1 onion along with the peanuts.

3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

• In a pan add 1 tbsp of oil and add the peanuts, sesame seeds, red chili, green chili and garlic.
• Saute for 2-3 minutes in medium flame.

• Add the coriander leaves, cumin seeds, and tamarind.
• Saute till the peanuts are cooked well.
• Add a little salt.

• Transfer this to a mixie jar.
• Now add 2 tsp of oil to the pan and add the chopped green tomatoes.
• Add a little salt to this.
• Cook for a few minutes till the tomato shrinks.

• Add tamarind to this and cook for a minute.
• Let this cool completely.

• Pulse the peanut mixture first.

• Now add the tomatoes and grind this into a slightly coarse paste.
• Transfer this to a bowl.

• Add ¾ tbsp oil to a pan.
• Add mustard seeds, urad dal, chana dal, and curry leaves to this.
• Once the mustard splutters and the dal turns golden brown, switch off the flame.

• Top this on the chutney.
• Enjoy with hot rice and papad.
• Raw tomato chutney pairs well with idli, dosa and chapati too.

1. Adjust the chilis as per your taste. Mine was little spicy as we love that way.
2. You can saute 1 onion along with the peanuts.
3. Raw tomato chutney | green tomato chutney can be stored for 3-4 days in the refrigerator.

The post Andhra-style green tomato chutney appeared first on Jeyashri's Kitchen.