Tag Archives: thakkali

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

tomatoperugupachadi

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Tomato Biryani

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Variety rice are easy to make  and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice – 1 cup

Tomatoes – 3, finely chopped

Onion – 1 large sliced thinly

Spring onion – 3

Peas – 1/4 cup

Coconut Milk – 1/2 cup

Water – 1 cup + 1/2 cup

Red Chilli powder – 3/4  tsp (Adjust according to your taste)

Turmeric Powder – 1/8 tsp

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Green Chilli – 1, slitted

Salt – as needed

Sugar – 1/8 tsp (optional)

Oil – 1/2 tbsp

Cinnamon – 2 inch stick

Cardamom – 2

Fennel Seed powder – 1/4 tsp

Bay leaves – 1

Star Ansie – 1

Method:

  • Soak rice in warm water for 30 minutes, drain the water and keep it aside
  • Add oil to the  pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

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  • Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

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  • Add peas and rice and saute for a minute. In a rice cooker add the rice – tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions  on top and Serve it with raita/gravy

Tomato Biryani2

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checkout my other variety rice,

Notes:

  • Instead of basmati rice samba rice can also be used
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles

Thakkali Thokku (Tomato Pickle)

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I still remember those days when my Amma goes out of town, she used to prepare tomato thokku and pulikaichal, and keep it in fridge. Even for a week it will be good to use. When we don’t have time for preparing side dish for dosa/Idli/upma, if we have some tomato thokku in fridge, no worries:-) Tomato thukku tastes great with dishes like Semiya Bagala bath or Bread Utthappam or Cracked wheat Idli or Panniyaram  etc. It tastes amazing with plain rice as well!

Thakkali Thokku

Preparation Time : 5 mins | Cooking Time : 40 mins

Recipe Category: Pickle/Side Dish

Ingredients:

Ripe tomatoes – 10 – 12

Red chilli powder/Sambar powder/ –  2 tbsp (I used Red chilli powder)

Sesame oil – 4 tbsp (Increase oil if you are going to store for a week)

Mustard seeds-1/4 tsp

Fenugreek – 1/4 tsp

Jaggery/Brown Sugar/ White Sugar – 1/2 tsp (Optional)

Salt – as needed

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Method:

  • Put tomatoes in a blender and blend without adding water
  • Add oil to a wide pan (while boiling, tomatoes tend to spit spill outside). When oil is hot, add mustard seeds and fenugreek and let it splutter. Add tomato puree and saute occassionally

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  • When tomato puree reduces to half, add red chilli powder and salt

tomato thokku

 

  • Cook till water evaporates completely and the tomatoes become thick

© TraditionallyModernFood

 

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My Notes:

  •  Tamarind puree can be added, if you want it a bit tangy
  • Keep in airtight container and use a dry spoon, for the thukku to stay longer