Tomato Thokku

Ingredients:

10 - Large Tomatoes
2 Inch - Ginger
1 1/2 Tsp - Mustard
1 Tsp - Asafoetida
3 to 4 Tsp - Red Chili Powder
1 Tsp - Turmeric Powder
2 Tbsp - Oil
Salt as required.

Procedure:
1) Peel the ginger and grind them in a blender.
2) Blend tomatoes completely with the skin.
3) Heat oil in a pan, add mustard wait till it splatters, then add asafoetida and ginger paste. Saute for couple of seconds, add the blended tomatoes, turmeric powder, red chilli powder and salt.
4) Allow it to boil then close the lid half way through, simmer it till it becomes thick and oil separates.

Inspired by my friend Sushma. Just replaced Garlic by Ginger.
Can be used as pickle or chutney. Also good with hot rice. Can also be used as instant mix in any gravy.

Peanut Chutney

Ingredients:
1/2 Cup - Peanuts
4-6 - Red Chilies
1 Tsp - Tamarind pulp
1/2 Tsp - Powdered Jaggery/Brown Sugar
3/4 Tsp - Mustard seeds
3/4 Tsp - Cumin
1 Tbsp - Oil for seasoning
few Curry leaves
Salt as required.

Procedure:
1) Dry roast peanuts and red chilies, let them cool.
2) In a blender jar grind peanuts, red chilies, tamarind pulp and salt together. Add enough water in between and grind till it reaches chutney consistency. . Finally at the end add the powered jaggery and blend once.
3) Heat oil in a pan and season it with mustard, cumin and curry leaves.

Gongura Pachadi

Ingredients:
2 Bunch/ 3-4 Cups - Gongura
10 - Red Chillies
5 - Green Chillies
5-6 - Garlic Cloves
3/4 Tsp - Mustard
1 Tbsp - Chopped Onion
1 Tsp - Tamarind Paste
Salt as required (add more to enhance the sourness of Gongura)
Oil for seasoning

Procedure:
1) Heat up a pan with 1 tsp of oil. Add gongura, cloves, chillies and fry the for couple of minutes.
2) Sprinkle some water, close the lid till the gongura leaves and soft and cooked.
3) Allow them to cool. Grind them to smooth paste along with salt and tamarind paste.
4) Heat 2 tsp of oil in a pan. Season with mustard & 1 red chilli, add onions and fry them till all the moisture is absorbed.
5) Add the gongura paste to this seasoning and allow them to cook for about couple of minutes.
Use them as pickle. Best if eaten with plain rice or with yogurt rice.

Onion Chutney

Ingredients:
1  - Onion (cubed)
1/2 - Tomato (cubed)
1/2 Inch - Ginger (cubed)
2 or 3 - Dry Red Chilies
1 Tbsp - Channa Dhal
1/2 Tsp - Mustard seeds
1/2 Tsp - Urad Dhal
2 Tsp - Oil
Few Curry Leave
Salt as required

Procedure:
1) Heat 1 Tsp of oil in a pan.
2) Add channa dhal and fry them till the color changes to light brown.
3) Add ginger, onion, tomato, red chilies,salt and fry them for about 3 to 5 min till the raw smell is gone.
4) Allow them to cool and grind them to fine paste. Add salt and water as required.
5) Heat the remaining oil and season it with mustard seeds, urad dhal and curry leaves. Add the seasoning to the Chutney.

Peanut Chutney

Ingredients:
1/2 Cup - Peanuts
4-6 - Green Chilies
1 Tbsp - Yogurt/Curd
2 Cloves - Garlic
1/4 Tsp - Lemon Juice
3/4 Tsp - Mustard seeds
3/4 Tsp - Cumin
1/4 Tsp - Urad Dhal
1 Tbsp - Oil for seasoning
few Curry leaves
Salt as required.

Procedure:
1) Dry roast peanuts and let them cool.
2) In a blender jar grind peanuts, green chilies, yogurt, garlic, lemon juice and salt together.
3) Heat oil in a pan and season it with mustard, cumin, urad and curry leaves.