coriander thokku recipe

I learnt this delicious recipe from my aunt. Nowadays whenever this spicy tokku is prepared at home, I am remainded of my late father. This was was one of his favourite dishes. This goes very well with plain rice with ghee and also with Roti/chapati/puri/idly and dosa.

KOTHAMALLI THOKKU DRY

(FRESH CORIANDER LEAVES PICKLE DRY/PESTO)

INGREDIENTS

Coriander leaves - 1 bunch

Red Chilli  - 20 pcs

Urid dal - 2 tsp

Tamarind - ½ lemon size (10 gm)

Sesame oil - 5 tsp

Salt to taste

PREPARATION

1. Clean, wash and spread the coriander leaves in the cloth for an hour so that the moisture will evaporate.  (if we dry completely under the sun the shelf life will be more).

2. Roast chilly and urd dhal like golden colour with 1tsp sesame oil and keep aside.

3. Saute coriander leaves with 4tsp sesame oil until raw smell goes off  and keep aside for cool.

4. Powder coarsely the red chilly first.

5. Add coriander, tamarind, salt and grind without adding water.

6. Finally add urid dal and grind.

7. Make small balls and keep it in tight container.

Happy Cooking! 

-Jay

chenai setti masiyal recipe

When I was 8 or 9 years old, for summer vacation I visited my grandma's place in Chennai, then called as 'Madras' :) where I first tasted this dish and it was so well prepared, from that time I am extremely fond of this dish. This goes very well with roti, chapatti, pulka and also with  plain hot rice.

CHENAI SATTI MASIYAL (mashed yam stew)

INGREDIENTS

Yam - 200 gram

Toor dal - 25 gram

Lemon - 1 extract juice

Green chili - 2 cut into pieces

Urid dal - ½ tsp

Ginger pieces - ½ tsp

Grated coconut - 3 tsp

Asafoetida, Curry leaves, Oil and Salt

METHOD

1.      Pressure cook Yam and Toor dal separately with a pinch of turmeric powder.

2.      Smash yam and toor dal and keep aside.

3.      Heat thick bottom kadai with 1 tsp oil. (I use coconut oil which gives good aroma).

4.      Crackle mustard seed, urid dal and asafoetida.

5.      Add curry leaves, ginger pieces, green chilly, grated coconut and sauté for a minute.

6.      Add yam, toor dal and salt.

7.      Mix well and cook for 3 to 5 minutes.

8.      Switch off the stove and add lemon juice.

(here is a close up :) )

TIPS

1.      Just the addition of *tamarind juice instead of lemon juice, yam masiyal can get a different taste.

2.      *Extract little tamarind juice and cook until raw smell goes off.

3.      Other preparation are same as mentioned above

HAPPY COOKING!

-Jay