The Thakaali-kothamalli-vengaaya thuvayal is a speciality in some Chettiar homes. The taste is outstanding and the aroma is just stunning. My book Samayal has this recipe. It’s a must for a dosai, idli or an adai!
Just sauté chopped tomatoes, small onions adding turmeric powder, hing powder, sambar powder and salt for a few minutes until the tomatoes turn juicy and the onions soak in all the flavors and turns translucent. Now add the washed and roughly chopped coriander leaves and sauté it for 5 seconds. Keep aside. Season mustard and urad dal separately and the dried red chillis separately. Blend the chutney ingredients with the red chillis for a very short while (a few seconds). Ensure there are tiny pieces of coriander still visible. Now add the seasoning and pulse it as you want the seasoning to remain grainy. These steps are important to create the perfect tasting chutney.
Never ever be careless in the kitchen. Be conscious in your concentration and follow instructions to the tee. Disappointments are rare when you create dishes with a passion. Try this at home.
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