Coriander Thokku (Kothumalli Thokku)

Ingredients:

• Coriander – 2 large bunches
• Sesame Oil – 3 tbs
• Chili Powder – 2 tbs
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Tamarind – small lime size ball
• Salt to taste
  

Cooking Procedure:

• Clean, Wash, and air dry the coriander leaves.
• Grind the leaves with tamarind.
• Heat a heavy bottomed pan, add oil to the pan and season mustard seeds, hing and add the coriander paste.
• Add turmeric, chili powder and salt.
• Simmer until oil separates.
• Serve hot with idli or dosa.
• This can be stored in the refrigerator for a week.

Apple Thokku

Ingredients:

• Apples – 4 large (Choose some tart apples like Granny Smith)
• Sesame Oil – ½ Cup
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Curry leaves
• Salt to taste

Cooking Procedure:

• Wash and peel the apples.
• Let it air dry completely.
• Grate the apples.
• Lightly toast fenugreek seeds and powder it.
• Heat sesame oil in a heavy bottomed pan.
• Season mustard seeds, add hing and fenugreek powder followed by curry leaves and grated apples.
• Add turmeric powder, chili powder and salt to taste.
• Simmer and cook on low heat until the thokku starts to leave the sides of the pan and oil starts to separate.
• Serve with hot rice, idli, dosa or chapathi.

Mango Ginger Thokku (Mangai Inji Thokku)

Ingredients:

• Mango Ginger grated – 2 cups
• Sesame Oil – ½ Cup
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Salt to taste

Cooking Procedure:

• Mango ginger looks like normal ginger and has the smell and taste of mango and ginger combined together and makes a fantastic ingredient for making thokkus.
• Wash and peel the mango ginger.
• Let it air dry completely.
• Grate the mango ginger using a grater after removing the skin.
• Lightly toast fenugreek seeds and powder it.
• Heat sesame oil in a heavy bottomed pan.
• Season mustard seeds; add hing and fenugreek powder followed by the grated mango ginger.
• Add turmeric powder, chili powder and salt to taste.
• Simmer and cook on low hear until the thokku starts to leave the sides of the pan and oil starts to separate.
• This can be stored in an air tight container and used like a pickle.

Onion Thokku (Vengaya Thokku)

Ingredients:

• Small Onions or shallots – 2 cups
• Sesame Oil – 3 tbs
• Chili Powder – 2 tbs
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Tamarind – small lime size ball
• Salt to taste

Cooking Procedure:

• This dish tastes good when made with small onions.
• Peel the onions and cut them.
• Heat a heavy bottomed pan and fry the onions and grind it into a paste with tamarind.
• Add oil to the pan and season mustard seeds, hing and add the onion paste.
• Add turmeric, chili powder and salt.
• Simmer until oil separates.
• Serve hot with idlis.

Tomato Thokku (Thakaali Thokku)

Ingredients:

• Ripe tomatoes – 6 (Pick tomatoes on the vine for better taste)
• Sesame Oil – ½ Cup
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Salt to taste

Cooking Procedure:

• Wash the tomatoes and dry them nicely to remove any water drops.
• Cube the tomatoes.
• Lightly roast fenugreek and hing and powder them together.
• Heat sesame oil in a heavy bottomed pan.
• Add mustard seeds and allow to splutter.
• Add fenugreek and hing powder followed by the cubed tomatoes.
• Add turmeric powder, chili powder and salt.
• Fry until the tomatoes become smushy.
• Turn the heat to low and simmer until the thokku starts to leave the sides of the pan and oil separates.
• If done carefully this can be stored and used for a week.
• This mouth watering thokku can be served with idlis, chappathis and rice.

Mango Chutney (Mangai Thokku)

Ingredients:

• Raw Mangoes – 2
• Sesame Oil – ½ Cup
• Brown sugar – 2 tsp
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafotida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Salt to taste
  

Cooking Procedure:

• Grate the rice mango using a grater after removing the skin.
• Lightly toast fenugreek seeds and powder it.
• Heat sesame oil in a heavy bottomed pan.
• Season mustard seeds; add hing and fenugreek powder followed by the grated mangoes.
• Add turmeric powder, chili powder and salt to taste.
• Simmer and cook on low hear until the mangoes starts to leave the sides of the pan and oil starts to separate.
• Add light brown sugar and roast for a few more minutes.
• This can be served as a condiment and taste fantastic when served with steaming hot rice.

Peanut Chutney (Kadala Chutney)

Ingredients:

• Raw Peanuts - 1/2 cup
• Grated coconut - 1 cup
• Red chilies - 6
• Curry leaves - few
• Garlic - 1 pod
• Tamarind - small piece
• Salt to taste
• Oil for roasting

Cooking Procedure:

• Slightly roast peanuts, red chilies, garlic, curry leaves and tamarind.
• Grind together with grated coconut, salt and water.
• Serve with idlis and dosas or rice

Coconut Chutney - II

Ingredients:

• Coconut Grated 1 cup
• Red chilies - 4
• Garlic - 2 pods
• Curry leaves - few
• Roasted gram - 1/2 cup
• Salt to taste

For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1
• Oil - 1 tsp

Cooking Procedure:
Grind all the ingredients together with enough water and season mustard seeds, urad dal and chilies in oil and add to the chutney.

Coconut Chutney

Ingredients:

• Coconut Grated - 1 cup
• Green chilies - 4
• Ginger - 1/4 inch piece
• Curry leaves - few
• Roasted gram - 1/2 cup
• Salt to taste

For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Red chili -1
• Oil - 1 tsp

Cooking Procedure:

• Grind all the ingredients together with enough water.
• Season mustard seeds, urad dal and chilies in oil and add to the chutney.