Hotel Style Thakkali Kara Chutney
Tomatoes – 4 big
Garlic – 5 to 6 cloves
Dry Red chilies – 7 to 8
Jaggery a tiny piece (I skipped)
Salt to taste
Oil – 2 tbsp
Curry leaves handful
Hing a big pinch
Mustard, Urad, Cumin Seeds – 1/2 tsp
How to make the Hotel Style Thakkali Kara Chutney
Wash and chop the tomatoes. In a mixer jar, take the garlic cloves, dry red chilies and pulse for a couple of times.
Since my jar doesn’t grind smaller quantity to a fine paste, I do this step first.
Next, add the chopped tomatoes, and blend to a smooth paste. Add salt.
Heat a nonstick pan with oil, temper with curry leaves, mustard seeds, urad dal and Cumin seeds. Then add the hing. Saute for a minute. Then add the ground paste.
Cook till oil comes out on the sides. If you are addng the jaggery, add at this stage. Add oil if required.
I am told that water is sometimes added according to needs. However, I made it without water. This stays good for a couple of days if water is not added at all.
This goes for the April Week 3, Cooking from Cookbook Challenge Group.