Thakkali thokku

Thakkali thokku is a tangy and spicy traditional saucy pickle made of tomatoes. Best when mixed with rice. tastes good with curd rice, dosa , roti or idli. It can be used as a bread spread too. my mom is a specialist in making oorgais( pickles) and thokkus( chutneys) . 

Ingredients:

Tomatoes  - 1 kg( chopped and ground to pulp)
thick tamarind juice  (extracted from lemon size)
ginger(optional) -  2" piece chopped and ground
red chilli powder - 2 1/2  table spoon Or according to the degree of spiciness can be increased or decreased.
asafoetida - 1/2 teaspoon
fenugreek seeds  - 1 teaspoon(roasted and ground)
turmeric powder - 1/2 teaspoon
salt to taste
Gingelly oil -- for cooking 3 table spoon
Jaggery(optional) - To balance the taste of spice,tanginess, and salt

Method:
Grind tomatoes,  tamarind and ginger in a mixer.
Heat a kadai and add gingelly oil, when it reaches smoking point,Add the ground mixture and saute for a while in the oil.
Now add turmeric, and redchilli powder.
When the sauce bubbles add salt, roasted fenugreek and asafoetida powder and allow it to thicken  till the sauce leaves the sides and the oil floats to the top.
Allow the mixture to cool and transfer it to a clean dry container.

Has a shelf life of more than 3 months when cooked in oil properly and stored in an airtight container



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Kothamalli thokku

Kothamalli is coriander and thokku is a saucy pickle. It can be mixed with rice or as an accompaniment to idli, dosa, roti etc. It also can be used as a bread spread.

Ingredients:

Kothamalli( coriander) washed under running water,drained and chopped - 3 cups
tamarind juice 2 table spoon or juice of one tangy tomato.
ginger - 1" piece chopped (optional)
red chilli powder - 1 table spoon Or according to the degree of spiciness can be increased or decreased.
asafoetida - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
salt to taste
Gingelly oil -- 3 table spoon

Method:
Grind coriander, tamarind and ginger in a mixer.

Heat a kadai and add gingelly oil, when it reaches smoking point,Add the ground mixture and saute for a while in the oil.
Now add turmeric, asafoetida and redchilli powder.
When the sauce bubbles add salt and allow it to boil till the sauce leaves the sides and the oil
floats to the top.

Allow the mixture to cool and transfer it to a clean dry container.

Has a shelf life of more than 3 months when cooked in oil properly and stored in an airtight container.

Mahali kizhangu

Mahali kizhangu is a rhizome usually available in the market this season. It has medicinal properties and smells good. It is pickled with curd and is a good accompaniment for curdrice, rasam or for sambar rice. The elders in my family pickle this and unfortunately when i ask them for the exact measure of the ingredients, they say 'Ivvaluvu'( approximately) and show their hand measure. This comes by practice and is called 'kai thittam' or 'kan thittam' meaning approx. measure. I am roughly rounding the measure here.

The tubers brought from the market has to be immersed in water overnight. Next day morning, scrap the outer layer and then chop them to pieces. They have a thick stick like vein which should not be included. The cut pieces will oxidise on exposure to air, so advisable to put in water till pickling.

Ingredients:

chopped Mahali kizhangu --- 1 cup
salt ------------ 1 1/2 teaspoon
haldi ------------ 1 teaspoon
fresh thick curd ---- enough to coat the cup of mahali kizhangu
green chillies ---- 4-5 nos.


MEthod:

Mix haldi,salt, slit green chillies and fresh thick curd with the mahalikizhangu and allow it to marinate for two days.

After two days, the mixture will release water and the rhizome will soak in the flavours. At this stage,if required, you can add one more cup of curd and toss them well. This is now ready for use.

My mom's variation and speciality:
*you can even add 1 teaspoon of ground mustard to the above mixture.
*you can add chopped lemons, green pepper corns and manga inji(mango ginger)along with mahalikizhangu.

Store it in an air-tight jar.

Enjoy it with curdrice, rasam or sambar rice.

Vadu manga

These are tender mangoes brined and spiced. A traditional accompaniment to curd rice especially common in most Tam-Brahm homes. It goes well with rasam rice also.





Ingredients:
tiny tender mangoes(Max of 1" in size or smaller) --- 1 measure/cup ( called ser in tamil)
Powdered crystal salt ------ 1 tablespoon
chilli powder --------------- 1 tablespoon
Gingelly oil/ castor oil ----- 1 tablespoon

Method:
Wash the mangoes and dry them on a cloth.
Coat the mangoes with oil.
Add salt and chilli powder over the mangoes and allow them to rest for 3 days with just a toss over every morning.
On the 3rd day the salt and mangoes will release water and the mangoes will be soaking in the spicy solution.
The more it soaks the more the mangoes will absorb the spices. Tastes yummy with curd rice.
The above preparation was made in Lalgudi with homegrown mangoes.

Tip: Powdered mustard can also be added. Gives a lovely aroma.