TOMATO KARA CHUTNEY

Kara chutney made with tomatoes is quiet familiar in almost all homes for Idlies, dosas, appams in Tamilnadu.

So simple and easy to make recipe.

I shared so many chutney recipes but this recipe is so unique and instant. I do not prefer either pearl onions or bellary onion and shredded coconut.

This chutney is flavourful and tasty with idlis and dosas as breakfast side dish and even packed for picnics and travels. Since it is made with generous quantity of Cold pressed Gingelly oil, it is having 15 days shelf life or it can be stored in Fridge. 

Ingredients:

Medium size Tomatoes  6 pcs

Garlic 4 pcs

Red Chillies 10 pcs optional 

Rock Salt 3/4 tsp

Jaggery powder 1 tsp

For tempering:

Coldpressed Gingelly oil 150 ml

Mustard seeds 3/4 tsp

Whole Urad dal 1 tsp

Curry leaves 10-15 pcs

Asafoetida pinches 3

How to make?

Wash the Tomatoes and chop roughly.

Transfer to the mixie-jar.

Add peeled garlic and Red chillies.

Don't add water.

Blend to a coarse textured paste.

Set ready.

Heat the pan on medium flame.

Pour cold pressed Gingelly oil. 

Add Mustard seeds.

Once they start crackling, turn off the heat.

Add Whole urad dal, curry leaves and Asafoetida.

Saute for a second.

Transfer the tomato paste.

Add rock salt and jaggery powder.

Turn on the heat.

Let boiling until oil separates.

Ready to serve.

Serve with Idlis and dosas.

Step by step images tutorial:

 

WHOLE GREEN LENTILS CURRY#பச்சைப் பயிறுக் குழம்பு

Whole green lentils are one of the plant based protein sources.

They are heavily loaded with essential amino acids that our body is unable to produce on its own.

Moong beans are richly packed with vitamins, minerals, high protein  and fiber.

They are good source of antioxidants that may reduce the risk of chronic diseases. They protect our body from free radical damage. Studies shows that these beans may lower " BAD LDL CHOLESTEROL".

Potassium, Magnesium and fiber are rich in these lentils.

Mung beans contain folate, Iron, protein all of which needed by pregnant and lactating women.

Whole gram Lentils are delicious, versatile and easy to make and can be added in our regular diet.

Usually we make green gram dal weekly twice either Whole dal curry or kootu with greens such as siru keerai, Kuppai maeni keerai such soft greens or with veggies. We love to consume with generous quantity of fresh ghee.

We can learn how to make Whole dal curry here.

How to make?

Ingredients:

Whole green lentils 

Turmeric

Castor oil

Water as needed

Cold pressed Groundnut oil 

Mustard seeds 

Cumin seeds

Green Chilly

Dry red Chilly

Curry leaves

Shallots

Coriander greens

Rock salt

Fresh Cow ghee

 

MODAKKATHAN KEERAI PORIAL/INDIAN BALOON VINE STIR FRY

Baloon vine is commonly called as Modakkathan Keerai, traditionally used for treatment of skin diseases,  Joint pain, cough, constipation, dysentry, diarrohea. If you include this greens in your diet regularly at regular intervals, you will be doing good for your health. It promotes hair growth. In our home, it is used as a home remedy for joint pain, beautiful  and supple skin. It increases fertility.This is a dense, aggressively growing vine.  Botanical name is Cardiospermum grandiflorum.  It smothers and kills other plants on which it climbs.It is also identified as ' love in a puff.'

!00 gms of Modakkathan keerai contains 61 calories , 4.7 gm protein, 0.6 grams of fat and 9 gms of carbohydrates. Like every greens it richly packed with minerals such as Calcium, Iron and phosphorous.

We can make so many delectable dishes using this greens. Modakkathan keerai Thuvaiyal, Modakkathan keerai dal curry/gravy, Modakkathan keerai Dosai or adai, Modakkathan keerai soup, Modakkathan keerai porial/Stir fry, Modakkathan keerai thokku are very tasteful to any meal.

Here, We are making modakkarhan keerai porial/stir fry.

Ingredients:

Modakkathan keerai one big bowlful

Bellary onion one finely chopped

Red Chillies,  splut 3-4 pcs

Mustard seeds 1/2 tsp

Groundnut oil 2 tbsp

Moong dal 1 tsp

Shredded Coconut one bowl

Water as needed

Rock salt 3/4 tsp

Note:

To beat the bitterness of the greens and enhance the taste of this dish, finely chopped bellary onion big size and generous quantity of fresh coconut to be added.