Karuvepillai Thokku - கறிவேப்பில்லை தொக்கு

Tanjore's Special / Traditional 

Karuvepillai Thokku - கறிவேப்பில்லை தொக்கு

Posted by : Chef Swaminatha Sharma on 04/04/2018

A special thokku from Tanjore brahmins, which is good for the sunny season, removes stomach burns and makes body cool and makes digestion very easy, as it has Gingelly oil and Asafoetida too.

Out Tanjore Method : Saute, 1 tsp of Pepper, 2 tsp of Tur Dal, 3 Red Chillies, 1 tsp of Asafoetida, 1/2 inch Tamarind, 1 cup of Curry leaves one by one in oil and allow to cool. Add sea salt and turmeric powder to it and grind to fine paste. In a kadai add 4 tsp of gingelly oil and add the grinded paste and make it to a thick paste, until water is fully absorbed and oil floats.... Your traditional / authentic Curry Leaves aka Karuveppillai Thokku is ready to serve with Plain rice, Curd Rice, etc. 

(For Your information, this is available in YouTube explained by Mrs.Ganesan from Trichy)

Curry Leaves Kuzhambu

Recipe : Curry Leaves Kuzhambu 

Dear Members... Here is video making of Traditional / Authentic Curry Leaves Kuzhambu explained in correct proportion and procedure by Mrs. Ganesan, Samayapuram, Trichy on 26/11/2017 at their residence.  This recipe is a medicinal recipe and almost suitable for all age people and especially in this Winter / Rainy season, is an authentic dish from Tanjore delta, especially by brahmins.  This Kuzmabhu goes yummy with steamed rice and curd rice, and keeps our stomach free and clean from digestion complications.

Please do subscribe to our YouTube Channel - Aaharam Recipes

Tomato Gojju

Recipe : Tomato gojju..! 
Posted by : Krithiga Sathya Narayanan
Posted on : 29/04/2017

One of my Karnataka friend taught me this recipe. Goes well with rice, idly,Dosa and roti.

Ripen tomatoes-4( finely chopped)
Tamarind paste -1 tea spoon or thick tamarind juice
Red chilly powder-2 table spoon
Turmeric powder-1/2 tea spoon
Sesame oil-3 table spoon
Mustard -1 tea spoon
Hing-few pinches
Curry leaves- few
Salt
Jaggery-1 tea spoon
Dry roast and grind well:
Mustard -1table spoon
Urad dal-1 tablespoon
Methi seeds-1 tea spoon
Kashmiri chilly -2
1. Dry roast mustard, urad dal, Methi seeds, and Kashmiri red chilly separately and grind together.
2. In a kadai, add sesame oil. Add mustard seeds, hing, curry leaves. Then add chopped tomatoes, red chilly powder, turmeric power and salt. Add Tamarind paste.
3. Let it cook for 10 to 15 minute. Once tomato cooks well and becomes like a mass, add this powder and let it cook for few minutes.
4. Lastly add some jaggery. Mix well.
Note: use ripen tomatoes. If you don't have Kashmiri chilly, you may add Kashmiri red chilly powder along with regular chilly powder. Consume within a week.

Ginger Thokku

Ginger Thokku
Posted by : Krithiga Sathya Narayanan
Posted on : 22/02/2017

Ginger-2cups ( remove the skin and chop roughly)
Sugar or jaggery - 1/4th cup 
Tamarind paste-1spoon
Byadgi red chili- 15
Salt
Hing 
Sesame oil-1/4th cup or more 

Method :
1.In a kadai add little oil. Add chili and hing. Fry well. 
2.In a mixie jar, coarsely powder this chili. Then add chopped ginger, tamarind paste, sugar, and salt. Grind well without water. If needed add very little water. Grind like a thick paste. 
3. In a kadai add sesame oil, put this paste and cook till the raw smell goes. Once the oil oozes out, switch off the stove. Thokku is ready. Shelf life is for 15 days in the fridge. 
Note- only this byadgi chili gives this bright color. Others won't give.

Narthangai Pachadi

Today (01/02/20174) let us learn our Traditional Pachadi which is made often at our Tambrahm houses. This is a special recipe which is made during many festivals and now a forgotten one. This is served to women, kids when they are affected with "Piththam". For people who are suffering from Indigestion or stomach ailments, this Pachadi would be a best for health sustainability.

Narthangaai Pachadi - நாரத்தங்காய் பச்சடி

தேவையானவை: நாரத்தங்காய் – ஒன்று, தனியா – 2 டீஸ்பூன், கடலைப்பருப்பு, உளுத்தம்பருப்பு, வெள்ளை எள் – தலா ஒரு டீஸ்பூன், காய்ந்த மிளகாய் – 3, மஞ்சள் தூள் – ஒரு சிட்டிகை, வெல்லம் – ஒரு சிறிய கட்டி, நல்லெண்ணெய் – 2 டீஸ்பூன், கடுகு – அரை டீஸ்பூன், புளி – எலுமிச்சை அளவு, பெருங்காயம் – சிறிதளவு, உப்பு – தேவையான அளவு.

Ingredients : Narthangai-1, Dhaniya-2tsp, Channa Dhal, Tur Dhall, White seasame each 1 tsp, Red Chilly - 3nos, Turmeric powder 1/2 tsp, Jaggery - 1 medium sized piece, gingelly oil 2 tsp, mustard seed - 1/2 tsp, Tamarind - 1 lemon size, soaked and squeezed, Salt - as required.

Method - செய்முறை: நாரத்தங்காயைக் நன்றாக கழுவி, தோலை தனியாக சீவி எடுத்து பொடியாக நறுக்கவும். முதலில் எள்ளை வறுக்கவும். பிறகு. தனியா, கடலைப்பருப்பு, உளுத்தம்பருப்பு, காய்ந்த மிளகாய் ஆகியவற்றை ஒரு டீஸ்பூன் எண்ணெயில் வறுத்து, எள் சேர்த்து பொடி செய்யவும். வாணலியில் ஒரு டீஸ்பூன் எண்ணெய் விட்டு கடுகு தாளித்து, நாரத்தங்காயை போட்டு வதக்கவும். பிறகு புளிக் கரைசல், மஞ்சள்தூள், உப்பு, வறுத்த அரைத்த பொடி, வெல்லம் சேர்த்து நன்றாக கொதிக்கவிட்டு இறக்கவும். இது… வயிற்றுப் புரட்டல், பித்தம் ஆகியவற்றை தணிக்கும்.

Sprouted Methi Pickle

Sprouted Methi Pickle!

Posted by Subha Raghunath on 29/02/2016

Dry Methi seeds-1/2 cup or sprouted Methi seeds-2cups

Tamarind- lemon sized

Gingelly oil/nallennai-1/2 cup

Mustard seeds-1 tsp

Water-3/4th to one cup

Curry leaves-1 sprig

Turmeric powder-1/2 tsp

LG powder-1/2 tsp

Salt- as required

Red chilli powder- tbsp

Jaggery- 2 tbsp

Method :-  Sprout dry methi seeds. Half cup of dry methi seeds will yield approx two cups of sprouted methi. Heat oil in a pan. Add M. seeds and add sprouted methi seeds. Stir quickly. Add curry leaves. Take tamarind extract adding water and allow it to cook in low heat. Stir occasionally. When the content is boiling, add haldi,LG powder. After twenty mins, you will notice, content reduced, oil absorbed and oil starts leaving the sides. Sprouted methi should have cooked well and raw tamarind smell should have gone. Add red chilly,salt and jaggery. This thokku will be in gojju consistency. Allow it to cool and store it. Can be used in rice/idly/dosa. Use in moderation!  Diabetic friendly!

Instant Tomato Pickle

INSTANT TOMATO PICKLE

Posted by Anuradha Prasanna on 17/02/2016

Tomato: 1/2kg

Green Chilli: 10

Tamarind: Lemon Size

Red Chilli Powder: 1tsp or adjust according to your spice

Turmeric Powder: Pinch

Salt as required (no rock salt required)

TO TEMPER

Mustard Seeds

Hing (Asafoetida aka Perungayam)

METHOD : Slit Tomatoes into 4. In a cooker; place all the slit tomatoes, tamarind and green chilli and boil for 1 or 2 whistle with little water.  After the mixture cools down, grind it to fine paste with red chilli powder and salt.  Now in a kadai; pour gingely oil (nallaennai) (1/4ltr), splutter mustard seeds and hing.

Now pour in the grounded paste, turmeric powder and saute it until the oil oozes out.  Spicy pickle is ready

Garlic Pickle

Garlic Pickle

Posted by Annapoorani Ganesan on 21/01/2016

Ingredients

Garlic 1/2 cup

Chilli powder 1 tabsp or Soak bedki chillies in water for 24 hours)

Tamarind pulp 1/2 lemon size

til oil as required

salt to taste

mustard seeds 1/2+1/2tsp

fenugreek seeds 1/2 tsp

curry leaves 1 arc

Jaggery bor size.

Method  :  Heat a kadai, fry 1/2 tsp mustard seed then fry fenugreek seed. Let them cool.  After cooling grind into powder.  Peel the garlic and divide into two parts.  In a mixer jar, add 1/2 quantity of garlic pods, chilli powder or soaked bedki chillies, tamarind pulp, salt and grind into coarse paste. Keep aside.  Again heat the kadai, add 2 tab sp of til oil, add mustard seed, let them crackle, add curry leaves and pinch of hing powder.  Then add the another half quantity of garlic pods, saute for 2 min.or until the colour change. Add the ground powders to it and mix.  Add the ground paste to it and cook untill the oil seperate.Add Bor size of jaggery and cook until it disolve.  Add 1 tab sp oil if require.  After cooling store in a clean airtight glass jar.

Cranberry Pickle

Cranberry Pickle
Recipe by Viji Ramachandran

Cranberry oorugai/pickle avakkai style..... Chopped cranberries, air dried under fan overnight, mixed it with all the spices plus oil... left it for 4 days, mixing few times a day. I refrigerated the pickle. Seriously with thayir sadham this tasted like heaven. If you can get your hands on fresh cranberries please, please try this.

Stuffed Chilly Pickle

Posted by Brinda Ravi Shankar on 17/11/2015

Stuffed Chilly Pickle....

Dry roast Sombu dania jeeragam each one table spoon and one teaspoon each of pepper and omam . Add chilli power and turmeric powder 1/4 teaspoon ,amchoor one table spoon salt to taste. Powder all the ingredients . To that powder add one teaspoon jaggery powder hot oil one table spoon vinegar one table spoon. Mix it well. At this stage u can taste the masala for salt and amchoor .. If required add. This is the filling. Fill it in to the chillies. Heat nallennai cool it to lukewarm .pour it in to the arranged stuffed chillies.Keep it for one day. The colour will change . Then u can use it.

Aavakkaai Pickle

Traditional Home Made Andhra Aavakkaai Pickle 
now launched in Aaharam

Ginger Thokku

Posted by Mrs. Prema Kannan on 29/10/2015

Inji Thokku : 

Inji - 1/4 kg 
Puli - 150 gms
Salt - less than 1/4 azhaakku
Chilli pdr - 1/2 azhaakku
Jaggery - 1/2 azhaakku
Gingelly oil - 1/2 azhaakku. 

Method : 
Remove all the impurities frm puli nd soak in boiled water fr half an hour.
2 . Clean inji nd slice it.
3 . Grind coarsely nd keep aside.
4 . Now grind the remaining ingredients. 
5 . Finally put tge coarsely ground inji nd jus gv one round.
6 . Heat oil nd put this paste , switch off the stove nd mix well.
To retain the colour v shd not keep this in the stove. Jus heat oil nd mix thats all 

Pickles

Posted by Muralidharan Varadarajan on 27/10/2015

ஊறூகாய் :   5 தக்காளியை பொடி பொடியாக நறுக்கி , ஒரு  வானலியில் கொஞ்சம் எண்ணை ஊற்றி காய்ந்ததும் கடுகு, பெருங்காயம், 4 சிவப்பு  மிளகாய் தாளித்து தக்காளியை போட்டு அதனுடன் ஒரு ஸ்பூன் காஷ்மீர் மிளகாய் பொடி (கலருக்காக),  தேவையான உப்பு போட்டு நன்றாக தக்காளியை மசிய கிளறி இறக்கினால் தக்காளி ஊறுகாய் ரெடி

Onion Tomato Thokku

Onion Tomato Thokku
Shared by : Girijamani Lakshman
Shared on 19/07/2015

Ingredients:

Tomato 6 nos ripe ones - cut into small pieces
Big onion. 2 nos. nicely diced
Chilli powder. 3 table spoon
Asafoetida. 1/4 tspoon
Turmeric powder. 1/2 tspoon
Gingely oil. 4 Tablespoon
Mustard seeds. 1 tspoon
Salt to taste

Procedure

Heat oil in a Kadai (non stick kadai will be ideal) add mustard seeds, when it splutters add the onion. Sauté it nicely till it is slightly brown, add the cut tomatoes. Add turmeric powder, chilli powder and salt. Mix it well and cook it in closed lid for two minutes so that tomatoes are cooked. Then cook the mixture till the oil gets separated from the mixture. Stir it continuously so that it won't stick to the bottom. You can keep this thokku for 4 days outside, if kept in fridge you can use it for 10 days.

Yummy tomato onion thokku is ready.

Veppillaikatti

Shared by Lakshmi Vasanth
Shared on 19/07/2015

VEPILLAIKATTI ##

Ingredients : Lemon Leaves – 1 small carrybag ( 1 glass of crushed leaves) , Red chilli pd – 3 tsp, Turmeric pd – 2 tsp, Omum – ¼ tsp,Hing – 2 tsp, Salt – 3 tsp, Lemon – 5 nos

Method : Wash and dry the leaves. Then try to remove the middle stem of the leaves if it a hard one . Put in the mixi the leaves a hand ful and on a whiper mode give a grind. You should not make a paste. It should just be a crushed leaves. The quantity given above is for a glass of Crushed leaves. Now transfer it to a bowl. In the same blender add red chilli pd, Turmeric pd, Omum,Hing, Salt and give a grind. Now add the leaves crushed and give a grind again. Now transfer this mixture to a bowl. Squeeze 5 lemons and add it to the mixture and mix well. It will be sticky now but later it will become dry. Keep it in an airtight container.

Note : Leaves plucked after the monsoon are very tender and tasty . Actually made with Narthangai leaves. But in my area we donot get it so made with Lemon leaves. The taste is same...

Tomato & Garlic Thokku

Posted by Ashoka Acharya
Posted on 17/07/2015

Tomatoes one Kg
Garlic two heads
Tamarind two lemon sized balls
Salt
Sugar one tablespoon
Chilli powder 3 tablespoons
Turmeric powder half teaspoon
Jeera seeds half tablespoon
Fenugreek seeds half tablespoon
Mustard seeds one table spoon
Sesame seeds half teaspoon
Curry leaves 10 to 12
Refined oil 50 ml ( or gingelly oil)
Pinch of asafoetida

Method:
Dice the tomatoes
Peel and dice the garlic heads
Chop the curry leaves into smaller bits
Add water to the tamarind and get the paste
Dry fry Jeera, Fenugreek, Sesame and half the mustard seeds and powder once cool and set aside
Place a saucepan on the hob and take the 50ml of oil and add the rest of the mustard seeds and a big pinch of asafoetida. Once the mustard seeds crackle add the curry leaves and stir for 30 seconds. Then add the garlic and fry till they turn light brown.
Then add the tomatoes and turmeric powder and stir for a few minutes. Once they start to soften add the tamarind paste and a cup of water. Allow the tomato to cook for about 20 to 30 minutes on medium flame till it has mashed completely. Keep stirring occasionally. Add half cup of water when the cooked tomatoes are almost dry and then add the salt and chilli powder. Mix it in well and allow cooking for a few minutes. Add half to one tablespoon of sugar depending upon the sourness of the thokku. Again mix it in and allow cooking for a few minutes. Finally add the powder from the dry roasted seeds and stir it in well and remove from the flame.

Store this in a clean dry vessel in the fridge. The oil on top also helps to preserve the thokku for longer. Use a dry spoon only to take out for use. Using a smaller portion in a cup for daily use also is useful to prevent the thokku spoiling. It should last up to 4 to 6 weeks in the fridge.

Kadaranga Pickle

Kadaranga urgai 

Shared by : Subashree Venkatraman

Method : 100ml idyam nallaeannaila kadugu thalichundu gas off paniten. Then gadaranga , 50grm red chilli powder, venthayam manjal dry rost senju powder vachundu iruken athula 1spoon, perungayam powder thulipora, elam antha oil potu mix paniten. Gadaranga la already salt potu uravachu vachundu iruken. So Gadaranga pickle ready to eat with thairunjam !!!

Legiyam

Shared by Sowmya Ramanujam
Ingredients :
1. Powdered Jaggery - 1/2 cup
2. Pepper/milagu - 2 tbsp
3. Coriander seeds/dhaniya - 2 tbsp
4. Ajwain/omam - 1 tsp
5. Cumin seeds/Jeera - 1 tbsp
6. Dry ginger/sukku - 2 pieces
7. Cardamom/elakkai - 4 nos if small, 2 if big
8. Gingelly Oil/nallennai - 2 tbsp
9. Ghee - 1 tsp
Method :
1. Add jaggery in water and bring it to boil. Once jaggery gets dissolved, switch off and strain the jaggery water.
2. Dry roast all the ingredients (from 2 to 7) separately and powder it finely. You can even sieve it. (If you want you can even soak all the ingredients for 2 – 3 hrs and make it a fine paste.)
3. Take jaggery water in a pan and add the powder to it. Mix it well so that no lumps are formed.
4. Sim the stove and keep stirring at regular interval..At one stage it will come to halwa like consistency. It might take around 15 – 20 minutes.
5. Add oil at this stage and keep stirring for further 2 – 3 minutes.
6. Finally add ghee and switch off the stove.
7. Let it cool completely. Transfer it to an airtight container and refrigerate. It stays good more than a month.
Note : If you want,you can skip gingelly oil and increase the quantity of ghee.

Tomato Pachadi

Tomato Pachadi

Ripened Tomato - 1 kg
Salt required quantity
Curry leaves - 1 bunch
Mustard / Urud Dal / chenna Dal - 1 tsp each
Kashmiri Mirchi powder - 2 to 3 tsp according to spicy
Turmeric powder - 1 tsp
Gingelly Oil - 4 tablespoon
Asafoetida - 1/2 tsp

Dry roast 2 tsp of Fenugreek seeds and Mustard seeds and grind into fine powder and keep aside..

In a non-stick pan, add oil and splutter mustard seeds, add urud dal, chenna dal, curry leaves and add the finely chopped ripened tomatos and cook in medium flame.. stir well once water oozes out and make it to a thick consistency.. Add required salt....now close the lid for further few mins and stir well once fully cooked... now add the grinded powder and mix well... Remove from stove once oil starts to float up and store it in a air tight jar.. This can be used upto 1 month when properly stored in refrigerator.

Nellikkai Thokku (Gooseberry)

Recipe : Nellikkai Thokku

Shared by : Narayani Harikesh

Dated :  06/01/2015

Gooseberry evvalo thaevayo avvolo
Pattu podi (chilli powder)
Hing 
Turmeric powder
Salt
Methi powder
Mustard

First boil the gooseberry and smash it. In a kadai take oil as required, saute the mustard, add Hing, chilli powder, turmeric powder and salt and add the smashed gooseberry. Oil pirinchu varavaraikkum Nannaaa surula vadhakkannum. Finally add methi powder. Indha thokku idli, dosa, phulka kku nalla pakkavaadhiyam. Travel kkum eduthindu pogalam. It won't get spoiled .