Ellu/Sesame Seed Thuvaiyal

Most times, the simplest dishes taste the best. Thuvaiyal is one such. One that comes handy when you have ran out of vegetables. One than you can put together in no time at all especially when it’s just you at home and you don’t feel like cooking for just one person. Thuvaiyals also are great accompaniments for travel foods such as lemon rice, tamarind rice or curd rice!

Ellu_Thuvaiyal

Ingredients

  • 1 tbsp Ellu/Sesame Seeds
  • 2 dry red chillies
  • 1 cup chopped coconut
  • 2 garlic cloves
  • Half a lemon size tamerind
  • Salt to taste

Method

  • Dry roat the ellu/sesame seeds until it begins to pop.
  • Add it to the rest of the ingredients in a mixer jar, add water in small amounts and blend it until it becomes a fine paste.
  • Serve with any variety rice.

Tomato Chutney/Thakkali Thuvayal

When you order a plate of Idly or Dosa at any hotel in Tamil Nadu, this is one of those chutneys that will accompany your plate by default. It’s another totally uncomplicated chutney. You can prepare this in no time even if you have to rush to work!

Ingredients

  • 5 large ripe tomatoes chopped
  • 2 large onions chopped
  • 3 cloves or garlic
  • 2 red chillies
  • 1 tsp fenugreek seeds
  • Gingelly oil
  • Salt to taste
For Tempering
  • Gingelly oil
  • 1 tsp mustard seeds
  • 1 tsp uluntham paruppu (split black gram)
  • 2 sprigs of curry leaves
  • 3 red chillies
Method
  • In pan heat 2 tbsp oil, add fenugreek seeds and when it splutters, add the onions, red chillies and garlic. Saute until onions turn golden brown.
  • Add tomatoes and a pinch of salt. Saute until the tomatoes are cooked. Turn off stove and allow to cool.
  • Blend the sauted onions and tomatoes in a blender along with salt to a fine paste. Transfer this into a serving bowl.
  • In a small pan, heat 1 tbsp oil. Add mustard seeds and uluntham paruppu. When it splutters, reduce the flame, add red chillies and curry leaves. Turn off stove immediately and pour the tempering over the chutney. Serve with piping hot idlies or dosas!

Creamy Peanut Chutney for Idly/Dosa

Grinding idly batter is a weekly project for me. Once I have the batter, I needn’t worry about breakfast for the next four days. TH and KT are not too fussy when it comes to food. They’ll be happy just soaking their dosas in milk and sugar. But for me, I need a different chutney every morning. Peanut chutney is super easy to make and one of my childhood favorites!
Ingredients
  • 1 cup roasted peanuts
  • 4 – 5 dry red chillies
  • 4 cloves of garlic
  • 1 spring of fresh curry leaves
  • 1/2 tsp mustard seeds
  • Oil for tempering
  • Salt to taste

Method

  • Dry roast peanuts, 2 red chillies and garlic. 
  • Once it cools, grind it into a fine paste adding water in small portions as required.
  • Transfer the paste into a serving bowl. Add salt and a little more water depending on the consistency you prefer.
  • In a small pan, heat oil and add mustard seeds. Once it begins to splutter, add curry leaves and the remaining red chillies. Quickly turn off stove and pour it over your chutney.
  • Serve with hot idlies or dosa.