Recipe for spicy and tangy tomato pudina chutney, country style. This recipe goes so well with idli , dosa and even ragi mudde . Recipe with step by step pictures.
தக்காளி புதினா சட்னி This is an excellent everyday recipe made with tomatoes and mint leaves. I like to make this chutney a little spicy. This is perfect for breakfast and I am sure that one will go for second serving of idli or dosa along with this chutney. This is a very rustic country style recipe that my maid makes and we all love it at home. I even use it as a spread for sandwiches. Do try it!
Here is the video of the recipe:
Here is how to do tomato pudina chutney. Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
Saute for a couple of minutes. Add in the mint leaves.
Saute the mint leaves for a minute and remove from heat.
Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
Serve the chutney with idli , dosa and even goes well with ragi mudde .
- 2 - 3 teaspoon sesame oil (Indian Gingely oil)
- 1 sprig curry leaves
- 3 green chillies
- 5 cloves garlic
- 2 medium sized onions, sliced (about 1 cup )
- 4 ripe Indian country tomatoes, chopped (about 1 cup )
- 1 teaspoon salt
- 1/2 cup fresh shredded coconut
- 1 teaspoon tamarind
- 1/2 teaspoon jaggery or sugar
- 2 cup mint leaves
- Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
- Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
- When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
- Saute for a couple of minutes. Add in the mint leaves.
- Saute the mint leaves for a minute and remove from heat.
- Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
- Serve the chutney with idli, dosa and even ragi mudde.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Tamilnadu
- 2 - 3 teaspoon sesame oil (Indian Gingely oil)
- 1 sprig curry leaves
- 3 green chillies
- 5 cloves garlic
- 2 medium sized onions, sliced (about 1 cup )
- 4 ripe Indian country tomatoes, chopped (about 1 cup )
- 1 teaspoon salt
- 1/2 cup fresh shredded coconut
- 1 teaspoon tamarind
- 1/2 teaspoon jaggery or sugar
- 2 cup mint leaves
- Heat oil in a pan and add in the curry leaves and green chillies. Add in the garlic cloves and saute for a minute.
- Add in the sliced onions and salt. Saute for a couple of minutes. Add in the chopped tomatoes.
- When the tomatoes are well cooked and dry, add in the fresh shredded coconut. Add in the tamarind and a small piece of jaggery. If you dont have jaggery, add a pinch of sugar. The jaggery rounds the flavour of the chutney.
- Saute for a couple of minutes. Add in the mint leaves.
- Saute the mint leaves for a minute and remove from heat.
- Once the mixture is cool, grind to a smooth paste in a mixie with quarter cup of water. Do not add a lot of water while grinding. The chutney needs to be thick.
- Serve the chutney with idli, dosa and even ragi mudde.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/tomato-pudina-chutney/
Parangikai (Arasanikai) Ellu Kari – Yellow pumpkin curry made with ground sesame seeds and coconut. Recipe with step by step pictures.
This Arasanikai Ellu Kari is a very traditional everyday side dish served for lunch in Tamil homes. Its made with a ground masala of coconut and sesame seeds. Sesame seeds is very rich in calcium. One tablespoon of sesame seeds has 87.8 mg calcium. Here is how to do it.
Here is the video of Parangikai Ellu Kari – Pumpkin Curry with sesame seeds
Here is how to make Parangikai Ellu Kari – Pumpkin Curry with sesame seeds For the masala paste Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin. Add in the salt and turmeric powder. I remove the skin off of the pumpkin as it can be a little fibrous. In some households, if the pumpkin is young, they do cook the pumpkins along with the skin. Its a personal preference. But if its a mature pumpkin, the skin will be hard and fibrous. So do not use the skin of a mature pumpkin.
Add in quarter cup of water .
Cover the pan with a lid and cook on a medium flame for about 6-7 minutes. Pumpkin cooks very fast. It will become mushy if its overcooked. So do not add too much water.
When the pumpkins are fork tender, add in a teaspoon of jaggery. This is optional. We always add jaggery when we cook arasanikkai. Add in the ground paste and simmer for a couple of minutes more.
Parangikai ellu kari is ready. Sprinkle fresh curry leaves. Serve hot with rice.
For the masala paste
- 1/4 cup fresh shredded coconut
- 2 tablespoon toasted white sesame seeds
- 2 dry red chillies
- 1/4 teaspoon cumin seeds
For tempering
- 1 teaspoon sesame oil (Indian gingely oil)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 2 dry red chillies
- 2 sprig curry leaves (divided)
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon jaggery
- 500 grams yellow pumpkin
- Take a small mixie jar and add in the fresh coconut, sesame seeds, dry red chillies and cumin seeds. Add half a cup of water and grind to a coarse paste. Set aside.
- Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds, cumin seeds and dry red chillies. Let the mustard seeds crackle. Add in the curry leaves and the diced pumpkin.
- Add in 1/4 cup of water, salt and turmeric powder.
- Cover the pan with a lid and cook on a medium flame for about 6-7 minutes.
- Add in the jaggery. Add in the ground paste and simmer for a couple of minutes more.
- Parangikai ellu kari is ready. Sprinkle curry leaves. Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: side dish
- Cuisine: Tamilnadu
