Prep Work: You will need 1/4 cup of cooked toor dal. Toor dal will definitely be part of lunch in most of South Indian homes and a very small portion of toor dal is set aside and used for making this curry. We will also need tamarind pulp. Soak a small lime size tamarind in 2 cups of hot water for 15 minutes. Crush between your fingers and make a pulp. Strain the liquid and set aside.
Method: Heat sesame oil in a pan until hot. Add in the mustard seeds, fenugreek seeds and cumin seeds. Let the seeds splutter.
Add in the chopped Indian shallots (chinna vengayam) and chopped garlic. Add in the curry leaves. Fry for 3-4 minutes until the shallots are soft. Add in the chopped tomatoes and the salt. Fry for a couple of minutes.
Add in the kuzhambu milagai thool and coriander powder. If you dont have kuzhambu milagai thool, you can use sambar powder. Add in 1/4 cup of water and let it simmer for five minutes.
Add in the tamarind pulp and the cooked toor dal. Simmer for 10 minutes more. Add in a teaspoon of jaggery in the end and switch of the flame. Serve hot with rice.
- 2 teaspoon sesame oil (gingely oil)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon cumin seeds
- 12 Indian shallots (chinna vengayam)
- 5 cloves garlic
- 1 sprig curry leaves
- 2 ripe tomatoes, chopped
- 1 teaspoon salt
- 2 teaspoon kuzhambu milagai thool ( or sambar powder)
- 1 teaspoon coriander powder
- a small lime size tamarind
- 1/4 cup cooked toor dal
- 1 teaspoon jaggery powder
- Heat sesame oil in a pan till hot. Add in the mustard seeds, fenugreek seeds and cumin seeds. Let the seeds splutter.
- Add in the chopped Indian shallots and chopped garlic. Add in the curry leaves. Fry for 3-4 minutes until the shallots are soft. Add in the chopped tomatoes and the salt. Fry for a couple of minutes.
- Add in the kuzhambu milagai thool and coriander powder. If you dont have kuzhambu milagai thool, you can use sambar powder. Add in 1/4 cup of water and let it simmer for five minutes.
- Add in the tamarind pulp and the cooked toor dal. Simmer for 10 minutes more. Add in a teaspoon of jaggery in the end and switch of the flame. Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Tamilnadu
- 2 teaspoon sesame oil (gingely oil)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon cumin seeds
- 12 Indian shallots (chinna vengayam)
- 5 cloves garlic
- 1 sprig curry leaves
- 2 ripe tomatoes, chopped
- 1 teaspoon salt
- 2 teaspoon kuzhambu milagai thool ( or sambar powder)
- 1 teaspoon coriander powder
- a small lime size tamarind
- 1/4 cup cooked toor dal
- 1 teaspoon jaggery powder
- Heat sesame oil in a pan till hot. Add in the mustard seeds, fenugreek seeds and cumin seeds. Let the seeds splutter.
- Add in the chopped Indian shallots and chopped garlic. Add in the curry leaves. Fry for 3-4 minutes until the shallots are soft. Add in the chopped tomatoes and the salt. Fry for a couple of minutes.
- Add in the kuzhambu milagai thool and coriander powder. If you dont have kuzhambu milagai thool, you can use sambar powder. Add in 1/4 cup of water and let it simmer for five minutes.
- Add in the tamarind pulp and the cooked toor dal. Simmer for 10 minutes more. Add in a teaspoon of jaggery in the end and switch of the flame. Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/chettinad-summa-kuzhambu/
Chettinad style dangar chutney / daangar chutney. Traditionally served along with vellai paniyaram during festivals and special occasions.
This is a very traditional Onion and Garlic chutney prepared in chettinad and referred to as Dangar. Its also called as korada chutney in some areas. This is served in weddings along with Vellai Paniyaram. This hot, spicy and tangy chutney goes well with idli and dosa too.
Prep There are two important ingredients that makes this chutney. Its the use of Gundu Milagai (Tamilnadu red chilly variety called Gundu) and Indian shallots (chinna vengayam). The flavor of the chutney is very much dependent on these two ingredients. There are a lot of chillies used in this recipe. If you feel that the chutney might be too spicy, deseed the chillies and use them. Most of the heat in the chillies is in the seeds.
Here is how to do it:
Heat oil in a pan (be generous with the oil) and add in the mustard seeds and the gundu chillies. Let it splutter. Add in the sliced indian shallots and sliced garlic. Saute for five minutes.
Once the shallots are nice and brown, add in a teaspoon of tamarind paste, salt, red chilli powder and 1/4 cup of water. Add in a teaspoon of jaggery too. Jaggery rounds out the tangy and spicy flavors well and gives it a nice taste. Do not skip jaggery. Simmer for 5 minutes until the chutney is thick. Note: I have used homemade tamarind paste today. Here is the recipe. Tamarind Paste Recipe
The chutney is ready. The chutney can be stored in the fridge for upto three days.
- 4 teaspoon peanut oil
- 1/4 teaspoon mustard seeds
- 10 dry red chillies (gundu)
- 20 indian shallots (chinna vengayam), sliced
- 8 garlic cloves, sliced
- 1 teaspoon tamarind paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- Heat oil in a pan and add in the mustard seeds and the gundu chillies. Let it splutter. Add in the sliced indian shallots and sliced garlic. Saute for five minutes.
- Once the shallots are nice and brown, add in a teaspoon of tamarind paste, salt, red chilli powder, jaggery and 1/4 cup of water.
- Simmer for 5 minutes until the chutney is thick.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Chutney
- Cuisine: Tamilnadu
