Tadka Times

Category: Chutney/Thuvayal/Thokku

  • Tomato Thokku

    – Grind ripen tomatoes to a fine paste – Add oil and sauté mustard, red chillies, more asafoetida powder, curry leaves, tomato paste, red chilly powder and salt – Simmer the stove and cook in low flame until it becomes thokku

  • Nellikaai/Gooseberry Thuvayal

    – Add oil and sauté mustard, urad dal, green chillies, coconut and boiled gooseberry – Grind all the above with salt

  • Ginger Thuvayal

    – Grind ginger, tamarind, red chillies, little coriander leaves, more curry leaves, little mint leaves and salt

  • Ginger Chutney

    – Add oil and sauté bengal gram, urad dal, fenugreek, red chillies, green chillies, ginger and asafoetida powder – Grind the above mixture with tamarind, jaggery and salt – Add tadka to it

  • Curry Leaves Thuvayal

    – Grind curry leaves, ginger, 3 red chillies, tamarind, coconut, coriander leaves and salt – Add tadka to thuvayal

  • Coriander Thokku

    – Add oil in a pan, saute chopped coriander leaves for 3 mins and remove it – Add oil in the same pan, saute red chillies and once the color changes add 1 1/2 tbsp mustard, 1 tsp fenugreek and saute until golden brown – Now remove the sauted red chillies and then the mustard…

  • Onion Chutney

    – Grind onion, fried gram, green chillies, red chillies, more garlic, ginger, very little tamarind and salt – Add tadka to it

  • Karpuravalli Chutney

    – Add oil in a pan and sauté whole urad dal, chopped green chillies, tamarind and karpuravalli leaves – Add grated coconut, salt and grind it to chutney consistency

  • Mango Coconut Chutney

    – Add oil and sauté mustard, urad dal, curry leaves, asafoetida powder, red chillies, grated mango, coconut, coriander leaves, green chillies, garlic, tamarind, and salt – Grind it to a coarse consistency – Add tadka to it

  • Peanut Tomato Chutney

    – Saute tomato, red chilies, garlic and peanut along with salt – Grind it a bit coarse and add tadka to it